Food satisfies the 5 senses. If the food is cooking, the ear first hears the sound - the whistle of the pressure cooker, the pulsing of pulses, the crackling of corn while frying, the crackling of dried chillies in ghee! Every kind of cooking has its own music. The second eye sees. Traditional kitchen and modern open kitchen.

Eyes perceive color, shape, shadow, light. If the food is cooked in an artistic manner on the plate, the aesthetic sense of three-dimensional art is felt. The third nose detects aromas or odors—like tea, like meat. Touch in the fourth. Touching means experiencing the skin. Cold, hot, soft or hard. Fingers when eating with hands, lips and tongue when picking with chopsticks. The final fifth is flavor—sweet, salty, bitter, sour, tart, and umami like Ajinomoto. When the ratio of all is met, the tongue gets the taste. Then it becomes - really sweet food!

The nature of food is said to be Sattvic, Rajsi and Tamasi. Less salt, oil, spices are sattvic. Natural food that preserves the nature of taste Satvik food! Rajsi works related to governance.

It naturally adds fat, increases. Marmasala is commonly used – it changes the ratio. Tamasi means the diet of those who need to respond immediately. The five substances of life (blood, saliva, sweat, urine, semen or cum). These five substances are made from food. Sattvic food is important for the blood. Majestic food helps contemplation, mouth juice is important. Sweat and semen are predominant in those who work hard and fight. Tamasi food is suitable for them.

There is a famous poem by English poet William Blake - 'See the universe in a grain of sand.' We can see the world in a grain of grain. If you want to see the history of food in Eastern philosophy, you have to understand nature and tradition. Tamasik is the hunter-gatherer tradition. Then the Vedic tradition began - 3 and a half thousand years ago.

Nomads.............. Aryans engage in animal husbandry and agriculture. Then the process of changing Tamasi food into Rajsi begins. Sacrifices were also performed along with Yajna, that is the Vedic tradition. Buddha and Mahavira come 2500 years ago. After that Yagna, rituals, human sacrifice, animal sacrifice became animalistic and the royal food became vegetarian. It is an age of peace and non-violence. We come to the fourth stage - Lokayat means the stage of Charvak Darshan.

In this period, royal food was perfected, where fish, meat and alcohol were not forbidden. If earth, water, fire and air create creation, then the theory does not accept akasha tattva. All that can be digested by the digestive system is edible. Then 2000 years ago Tantra Vidya spread. Some Vedic tradition and some Charvak philosophy are combined. Shiva is Kameshwar and Shakti is called Kameshwari. All male forms of Kameshwar, female forms of Kameshwari. Their union is creation, that is yoga.

Madhyam meat cha matsyam cha mudra mathunmeva ch

Makarapanchaman devi deva Preetikarakam..'

Madya, meat, fish, mudra, maithuna i.e. Panchamkara is dear to the gods and goddesses. And, sattvik and Rajsi food becomes weak here. Shankaracharya originates 1200-1300 years ago. He believes that Sanatan Dharma has weakened due to the influence of Buddhism and Tantra. And, to make Vedanta unified, they seek the path of non-dualism. The importance of sattvic food is reawakened. Ramanujacharya emerges 900 years ago. He added the energizing juice to Shankaracharya's sattvic food and brought the royal food, but in vegetarian form.

700 years ago Mavdhacharya came and he brought Dvaita Vedanta. If God and creation are separate. We can reach Brahma through bhakti, so if bhakti is needed. Bhakti has prasad, music and rasa. 56 The myth of indulgence came into circulation almost from this period. Lord Krishna used to eat eight kinds of food 8 times a day. Angered by Indra's rain, Lord Krishna raised the mountain for 7 days. The custom of offering 56 types of food to him in Gobardhan Puja by making 'Annakut' for 7 days is still maintained in some places.

And here comes Ballavacharya - the homely guru who spreads Krishna devotion in the Ganga plain. He established the cuisine as a blend of Tamasi and Rajsi, but maintaining the vegetarian trend. It is during this period that the Vaishya community, who traveled throughout the Indian subcontinent and traded, increased the 56 bhogs to 84 bhogs by incorporating various dishes. Then vegetarian 84 dishes came into vogue - 4 to 500 years ago, around the 16th century.

Brahminism weakens in the world of Mughal rule. Tantra Vidya arose 400 years ago by mixing the Sufi tradition of Islam with tribal and tribal culture. The kings began to patronize the Shakta religion. The vegetarian 84 bhog tradition turns into 84 dishes. In the Mahabharata section from Kashmir through the Nepal Valley to Assam, the influence of Tantra adopting Panchmakara was already there. Kali Puja and Tantramithila were also widespread in Bengal. The mixed 84 consonants began to be interpreted spiritually. It is called