Tempting Curry Dishes

In the second and third centuries three mighty Hindoo kings were renowned for their cookery. They were Nala, the king of Nishadhades, whose fame for dressing and preparing excellent dishes made his kingdom famous. He reigned in the second age.


The second was Bhima, who reigned in the third age. He was so devoted to the culinary art that for a whole year he served in the capacity of Valala, or cook to Virat Rajah, King of Panchala Nagur.


The third was King Pakasasana, who was not only superintendent of the preparation of celestial food, but was also a distinguished chef.


The secret of the cuisine of these noted cooks was a mysterious powder, which, when added to their dishes, cured disease, as well as appeased the appetite. Those who partook of their food died only of extreme old age or by accident. No record can be found where the fevers of the country carried them off.


In an ancient cookery book printed in the Sanscrit language, are preserved many of the formulas and recipes used by these kingly cooks and their successors. The “mysterious powders” which they used were a combination of various fruits, spices, condiments, roots, seeds, etc., which were either pounded together dry or worked to a paste and dried afterwards. There were hundreds of these preparations which were used in different dishes; each dish had its own separate powder. They are known to modern civilization as Curry powders.