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H H Maharaja Gaj<br />
Singh ji II of Jodhpur &<br />
HH Hemlata Rajye ji<br />
sharing a celebrative<br />
moment with Indian<br />
master chef & author<br />
Sanjeev Kapoor and the<br />
authors Geeta & Arun<br />
Budhiraja at the<br />
unveiling of the book,<br />
<strong>Bhog</strong> – Temple Food of<br />
India at Mehrangarh<br />
Fort, Jodhpur on 25th<br />
November, 2012.<br />
“Good collection of<br />
recipes from temples<br />
across India;<br />
An honest attempt to<br />
unravel the mystique<br />
around bhog foods, a<br />
collector’s piece.”<br />
Chef Sanjeev Kapoor<br />
TV host of Khaana Khazaana<br />
“From the moment you hold<br />
‘BHOG’ in your hands for<br />
the first time, it transports<br />
you to a spiritual journey. A<br />
book, which embraces the<br />
true spirit of<br />
INDIA.<br />
The sacredness, the<br />
generosity, the traditions, the<br />
ritual that rises like aroma off<br />
every page, whenever I think of a heritage I<br />
think of our roots, that hold the power of<br />
togetherness which is the essence of <strong>Bhog</strong> –<br />
Temple Food of India.”<br />
Love<br />
Vikas Khanna<br />
Michelin Starred Chef & host of<br />
Masterchef India.<br />
The<br />
<strong>Bhog</strong> - The Temple Food of<br />
India documents the<br />
practices and traditions<br />
involved in daily temple<br />
worship with a focus on<br />
bhog: specially prepared<br />
food, which is offered to<br />
deities and thus infused<br />
with blessings. After<br />
ritual offering, this blessed<br />
food, often called Prasad, is<br />
distributed to devotees.<br />
With over 100 recipes,<br />
many of which are being<br />
published for the first time,<br />
you can now savor devotion,<br />
knowing its time-honored<br />
traditional context.<br />
Indian spirituality places<br />
such emphasis on food that<br />
it has been called the<br />
Kitchen Religion of<br />
India<br />
“kitchen religion.”<br />
<strong>Bhog</strong>: Temple Food of India<br />
beautifully illustrates and<br />
explains the role of food in<br />
daily temple worship. The<br />
temple cooks or the ‘temple<br />
kitchen treasurers’,<br />
interviewed by the authors<br />
share recipes and explain the<br />
ways in which each dish<br />
exhibits the five basic<br />
principles of bhog:<br />
Indigenous ingredients,<br />
availability, seasonality and<br />
concomitant health benefits,<br />
nutritional benefit for the<br />
given prahar, or time of day,<br />
and bhaav, or required<br />
attitude that seeks to pamper,<br />
indulge and glorify the<br />
beloved deity.<br />
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