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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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