amarESa! ii apUpam chavigAncumA!
ghRutamu gaikonu sadAgati sumitra!
paramAnnamimpu somparaya vaivasvata!
kONava! pachchaLla komaru ganumu!
yAdasAMpati! rasAyanamu jUDunapAdu
lanila! suvAsanOdanamu gonumu!
Paulastya! Valasina BakShyamul gOruma!
ISAna! tIyabAriMpu jUDu
Manuchu bahuBOjyamula ruchul navayamuganu
Delpuvunu vEDkamIra SrIkRuShNuDAraginche”
-nellUru narasinga kavi-rAchakanyakA pariNyamu
The poem originates from the 19th-century epic “Rachakanyaka Parinayamu,” authored by Narasingakavi from Nellore, with extensive research and collection efforts by Talamudipi Balasubbayya. It describes an enchanting feast hosted by Lord Krishna for the gods, during which he greets each deity individually and elaborates on the specific dishes served to them. Each dish is thoughtfully chosen, aligning with the doshas (imbalances) or constitutions associated with the recipient.
Krishna begins by welcoming Lord Indra, the king of the gods, and presents him with Apoopam, hailed as the king of all cuisines. Encouraging Indra to savour it, Krishna highlights that Apoopam is especially beneficial for those in a balanced state.
Next, Krishna greets Agni, the god of fire, suggesting that he indulge in ghee (aajyam), which is particularly suitable for those with a fiery constitution. Krishna subtly addresses a modern misconception that ghee is harmful, stating that pure ghee is, in fact, beneficial for individuals with Heat and Vata body types. It enhances digestion, reduces excessive heat and acidity, and alleviates skin diseases, painful conditions, and respiratory ailments.
Krishna then turns to Yama, the son of the Sun, and offers him paramannam—a cooling, elegant dessert. Acknowledging Yama’s fiery lineage, Krishna suggests that paramannam will help mitigate heat within his system.
When greeting Nairuti, the god of the south wind, Krishna presents him with spicy chutneys enriched with mustard powder. Noting Nairuti’s association with consuming raw meat, Krishna recommends mustard greens to aid digestion. Dispelling another misconception, Krishna explains that chutneys made with vegetables, minimal tamarind, and moderate spices are, in fact, highly nutritious. Their dietary fibre helps filter cholesterol and sugar from the blood while improving digestive health. A small addition of mustard powder further enhances these benefits.
Krishna then addresses Varuna, the god of the seas, inviting him to relish dishes that encompass all six tastes: sweet, sour, salty, spicy, bitter, and pungent. As Varuna is accustomed to the predominance of salt in his marine diet, Krishna recommends dishes like pulihara (tamarind rice), which offer a harmonious blend of flavours.
To Vayu, the god of wind, Krishna emphasizes the aromatic appeal of dishes seasoned with spices such as ginger, garlic, nutmeg, mace, pepper, cinnamon, cardamom, and cloves. These spices are particularly effective in balancing Vata and Kapha doshas.
Krishna then turns to Paulastyu, the son of Brahma, inviting him to choose any dish he desires. To Ishanan, he offers sweet dishes, urging him to savor their delightful flavors.
What makes this poem extraordinary is the way Krishna, through his interactions with the gods, subtly prescribes foods suited to the doshas that commonly affect humans. The poet skillfully illustrates which foods are best suited to different individuals and the conditions in which they should be consumed. By blending divine narrative with practical dietary advice, the poem becomes a timeless guide to balanced eating and wellness.
–Dr. Purnachand GV
