Dr. G. V. Purnachand, a multifaceted scholar, has dedicated over five decades to celebrating Telugu heritage. A qualified Ayurvedic doctor (BAMS), Dr. Purnachand has authored a staggering 143 books, 25 on Ayurveda itself. He's a distinguished linguist, exploring Telugu's roots, and a culinary researcher, documenting the first food history of Telugu people.
Recognized with prestigious titles like Vaidya Vijnana Souri (Ayurvedic knowledge expert) and Kalaratna (contribution to arts), Dr. Purnachand is also a painter, editor, and columnist. His dedication to preserving Telugu culture through research, writing, and sharing knowledge leaves an inspiring legacy.
Dr. Purnachand's scholarly pursuits extend to the culinary arts, where he has conducted extensive research on the origins and traditions of Telugu cuisine. He is the first writer to document the food history of the Telugu people.
The same topic is being presented in this NSH column, 'Taste of Tradition,' every month. Through this column, readers can explore the rich heritage of Telugu food culture and its profound connection to health and wellbeing.
The poem originates from the 19th-century epic "Rachakanyaka Parinayamu," authored by Narasingakavi from Nellore, with extensive research and collection efforts...
Annamayya’s Culinary Ode to Lord VenkateswaraIndira vaDDinchaniMpuganu/chindakayiTlEbhuujiMchavOswAmiakkALapASAluappAluvaDalu/pekkainasayidaMpupENulunusakkerarAsulusadyOghRutamulu/kikkiriyanAragiMchavOswAmimeerinakeLaMgumiriyapudALiMpu/gUralukammanikUralunusArampubachachaLLuchavuluganiTTE/ kUrimitOjEkonavOswAmipinDivaNTalunuperugulu/ meMDainapASAlumechchimechchikoMdalapoDavukOridivyAnnaalu/veMDiyumechchavEvEMkaTaswaami The kirtana by poet-singer Annamayya paints a vivid picture of a...
