Festivals of Jains

 

Festivals hold a significant place in the culture and religion of Jainism, one of the oldest religions in the world known for its principles of non-violence, truth, and self-discipline. These festivals of Jains, celebrated with devout reverence, mark important events in the lives of revered figures, moments of spiritual reflection, and occasions for community bonding. Among the array of Jain festivals, several stand out for their widespread observance and spiritual significance. 

Mahavir Jayanti, the most revered festival among Jains, commemorates the birth anniversary of Lord Mahavira, the 24th and last Tirthankara (spiritual teacher) of Jainism. Held in March or April, adherents engage in prayer, meditation, and recitations of teachings to honor the life and teachings of Lord Mahavira, emphasizing his principles of non-violence and compassion. 

Paryushan Mahaparva, also known as Daslakshana, is an eight-day festival of self-purification observed in August or September. During this period, Jains focus on introspection, repentance, and seeking forgiveness for past wrongdoings. The festival culminates with Samvatsari, the day of universal forgiveness, where Jains seek and grant forgiveness from one another, fostering harmony and unity within the community. 

Gyan Panchami is celebrated in November to commemorate the day when Lord Mahavira imparted his divine knowledge to his chief disciple, Gautama Swami. In this religious festival, Jains engage in study sessions, discussions, and lectures to honor the importance of wisdom and knowledge in the Jain tradition. 

Paush Dashami, observed in December or January, marks the day when Lord Parshvanatha, the 23rd Tirthankara, attained nirvana (liberation) at Shikharji. Devotees visit temples, participate in rituals, and reflect on the teachings of Lord Parshvanatha, emphasizing the path to spiritual liberation through austerity and renunciation. 

Akshay Tritiya Tapa holds special significance for Jain ascetics and lay followers alike. It falls in April or May and commemorates the day when Lord Rishabhanatha, the first Tirthankara, broke his year-long fast by consuming sugarcane juice. Jains observe this day by performing acts of austerity, charity, and fasting to cultivate spiritual discipline and inner strength. 

Snatra Mahotsav is a grand ceremonial bathing ritual conducted to honor the idols of Lord Mahavira and other Tirthankaras. Held throughout the year, devotees gather to bathe the idols with auspicious substances like milk, honey, and saffron water, symbolizing purification and spiritual cleansing. 

Yaksha Puja is a unique festival dedicated to the worship of Yakshas and Yakshinis, celestial beings revered in Jainism as guardians and protectors. Celebrated with fervor and devotion, devotees offer prayers, perform rituals, and seek blessings for prosperity, health, and spiritual well-being. 

Jain festivals play a crucial role in reaffirming the principles of non-violence, truth, and spiritual upliftment within the Jain community. Through rituals, prayers, and acts of devotion, adherents honor the lives and teachings of revered figures, fostering a deep sense of spiritual connection and communal harmony. These festivals serve as reminders of the rich cultural heritage and enduring values that define Jainism, inspiring adherents to lead lives of compassion, integrity, and self-realization.

Food in Ancient India

  

Food in Ancient India basically reflects the cultural evolution of Indian civilization from ancient past. Early Indians ate food that was easily available from nature. Fruits, wild berries, meat, fish, etc. were the main food items of the nomadic dwellers. With the advent of civilization, people settled and started to do farming. This led to the discovery of food crops, pulses, etc. Food in ancient India was cultivated in the fertile river valleys. Rice was their staple food that was eaten with cooked lentils, vegetables and meat.

Wheat was used to make flat breads known as "Chapati". The food habits of nearby countries also affected the food in ancient India. Cooking of chicken came to India from Thailand and mutton came from West Asia. The food pattern did not change with the arrival of the Aryans. With complex religious rituals taking the center stage, animal sacrifices peaked and more and more people turned vegetarians.

Milk and milk products came much into use during ancient times. Rice was eaten with curd. Cows were respected and worshipped hence people stopped eating beef. Most people in India became vegetarians and meat was consumed very rarely. Many spices were cultivated in India and were used in cooking for aroma and flavour. India flourished in the cultivation of spices and many of them were later exported to foreign lands.

Food in Ancient India can be divided into various ages that include food in Indus Valley civilisation, food in Vedic period, Food in Maurya period, food in Gupta period, food in post Gupta period which marked some difference with the advent of the Gujjars and Hunas. With the migration of outsiders in India changes were found within the food habits of India.

Food in Evolution of Indian Civilisation
Food in Ancient India developed considerably within the Indus Valley Civilisation which brought the use of wheat, barley, sesamum and brassica. Along with this, man had learned to tame buffaloes, goats and sheep which became useful for cultivation. Slowly and gradually this period marked the progress of man more towards civilized world with more scientific lifestyle.

The earliest Indians, the Harappans, probably ate mainly wheat and rice and chickpeas and lentils, and occasionally cows, pigs, sheep, goats and chicken. Indian cooks used many Central Asian herbs and spices - cinnamon, cumin, coriander, anise and fennel. Some of the wheat was made into stews or soups, and some into flat breads called ‘chapatis’ or yeast breads called ‘naan’. Indian people also enjoyed chewing on sugar cane, which grew naturally in India.

For more visit the link below:

https://www.indianetzone.com/39/ancient_era_indian_food.htm

Influences on Indian Food

  

Influences on Indian Food have brought about an essential change in the concept of food. The cuisine of India is rich and is recognised all over the world for its subtle characteristic. Indian culinary is considered to be one of the most diverse cuisines of the world. It is enriched with various influences both by invasions and by religion. These influences have brought about wide assortment of dishes and cooking techniques in the Indian society.

Religious Influence on Indian Food
The religious beliefs of India as well as the culture of the country played an influential role in the evolution of modern cuisine. Religion had shaped the Indian cooking since the commencement of several religions. Each new religion settled in the country and brought with them their own culinary practices.

Religious Influence on Indian Food introduced the perception of Vegetarianism and Non-Vegetarianism. Thus a number of religions exist in India. Hindus followed the cuisine as laid down by the Aryans, whereas with the advent of the Mughals, the Muslims started to prepare food according to their techniques. The Christians came as missionaries and they added a different flavour to the cooking style of the Indians. Jainism is a religion that believes in non-violence and thus refrained from eating any kind of meat or root vegetables. They consume food that grow on trees and are ripe. In addition to that the Portuguese, the Persians and the British made important contributions to the Indian culinary panorama. Indian cuisine is also augmented by the influence varied religions.

Influences on Indian Food by Indian Invasions
Influences on Indian Food can be traced with the various Indian invasions. India on its journey went through a long history of invasions. These different cultures, that have entered the country created the spectacular palette of foods. Aryans, Mongols, Persians as well as Chinese people invaded India since the ancient times. These invasions also had set up specific culinary experiences for different region and in this present moment different regions have distinct cuisines of their own. Moreover in the colonial period, European cooking style was introduced to India. Mongolians brought to India the concept of hot pot cooking. Persians were the rulers who introduced elegant dining style and brought with them rich food with dry fruits. The Chinese influence introduced stir fries to India along with sweet taste of food. Portuguese were the initiator of vegetables such as tomatoes, chilli, and potato, which in the later years became the main components of Indian cuisine at present.

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Indian Sweets

  

Indian Sweets, locally known as ‘Mithai’, are a form of confectionery, usually made with milk, ghee, cottage cheese, sugar and other ingredients. The use of ingredients differs from one region to the other. Indian sweets are plentiful in number and nature and are most delicious dessert item. In fact, Indian cuisine is known throughout the world as a sweet cuisine because almost half of its dishes are either sweets or desserts. Many popular Indian sweets are common throughout South Asia, while others are specific to a certain region and are typical to only an ethnic group in India.

Sweets are also significant in Indian culture. Sweets are generally presented during festive occasions and ceremonies and also signify good omen, happiness and prosperity. In India every happy occasion is marked with the distribution of sweets.

History of Indian Sweet
India not only has a rich cultural history, its association with sweets is also millennia old. Indians were the first to refine sugar, at around 500 BC and by 300 BC, five different kinds of sugar were being processed in India. The oldest reference to Jalebi was made in the 13th century.

Types of India Sweets
Sweets of India come in various flavours, shapes, colours and sizes. There are various types of Indian Sweets. Most Indian sweets are also made of ‘Khoya’ or ‘Mawa’ that is milk boiled to remove moisture. Adding ghee, sugar and many other ingredients to enhance flavour, these are made into various kinds of sweets. Sweets of India are garnished with Raisins, Almond, Pistachio and the likes. Some of the common Indian sweets are Rasgulla, Gulab Jamun, Kulfi, Son Papdi, Jilebi, Sandesh, Khaja, Chena Murki, Imarti, Kheer, Chikki, Shrikhand, Patishapta, Rasmalai, Motichoor, Mohan Thal, Laddoo, Halwa, Rabri, Pedha, Burfi, Parwal Ki Mithai, Narkel Naru, etc.

Besides this classification, Indian sweets can be said to have another division which is ethnic and traditional Indian dessert. Traditional Indian sweets are those which were made in Indian households since long back. These sweets have their reference in the historical records and in certain epics as well. They are made in households even today during festivals and functions.

For more check the links below:

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Mahabaleshwar, Maharashtra

Mahabaleshwar is known as queen of the hill stations of Maharashtra with its plethora of attractive tourist points, cascading waterfalls, intriguing historical sites and pilgrimage places.
Mahabaleshwar is a spectacular hill station situated in the Western Ghats . Being laundered in the mighty ranges of Sahyadri, it has earned the name of "queen of the hill stations of Maharashtra". It is an integral part of the district of Satara and lies almost one hundred fifteen kilometres to the south west of Pune.

History of Mahabaleshwar 
Mahabaleshwar originated in the early years of 1215. In the year 1828. Interestingly during the British period it was called the Malcolm Peth.

Geography of Mahabaleshwar
Etymologically, the word Mahabaleshwar has been derived from the Lord Shiva, popularly known as Lord Mahabali. A 'self-originated lingam', in the shape of a 'rudraksha' is placed at the temple of Gokarna.









Tourism in Mahabaleshwar 
Mahabaleshwar has a plentiful of magnificent palaces having mesmerizing natural beauty. Lodwick Point rises to a height of near about 1,240 metres. Elphinstone Point got its name from the then Governor of Mumbainamely Sir Elphinstone.


Arthur's Seat is an other significant point of Mahabaleshwar.
 the famous Lingmala Waterfall of Mahabaleshwar. It runs through the Vennavalley.   Panchgani is   another hill resort, which lies at a little distance   from Mahabaleshwar. In the close proximity one finds Lord Hanuman Mandir.

Read more: Mahabaleshwar, Maharashtra 

Dry Fruit Sweets

Dry fruit sweets are modern sweets that are made from cashew nuts, almonds, pista, and dried coconut kernal. They have a long shelf life and are not easily perishable.

Dry fruit sweets are made from cashew nuts, almonds, pista, and dried coconut 

 
kernal. These
sweets do not contain any added flavours. Such sweets have a shelf life of 30 days.

Some of the famous dry fruit sweets include: kaju katli, anjir rolls, kaju anjeer moon, kesari kaju katli, anarkali, apple, butterscotch almond, chocolate almond, dry fruit flower, kaju bonbon, kaju kalinger, kaju pista roll, kalash etc.
Some of dry fruit sweets are as follows:

Almond Burfi & Badam Burfi 


Cashew Burfi


Badam Roll 


Almond and Pistachio Dessert 


To know the ingredients & method, how it is made

VISIT HERE : Dry Fruit Sweets

Khaja, Oriya Recipe

Khaja is a delicious Indian sweet mostly popular in the Odhisa state of India. In the said state it is regularly served as prasad at the Jagannath Temple of Puri. Khaja is also popular in Bihar and Andhra Pradesh. The chief ingredients of khaja are flour, sugar and refined oil. It is easy and quick to make and can be prepared at home.

The good point about khaja is it can be stored in a container for few days and can be consumed whenever one wishes

To know in detail, how it is made and its ingredients visit here: Khaja - Oriya Recipe

History of Indian Sweet

The 19th century renaissance in Bengal brought about a dramatic change in the lives of Bengalis in Calcutta. It is during this time that Calcuttans witnessed the birth of several sweetmeat shops. Four famous establishments of sweets grew in the heart of Calcutta during this period. These are Bhim Nag, K.C Das, Dwarika Ghosh and Ganguram. 

Bhim Nag had patronized sandesh during those days. He boasted of an elite clientele of J.C Bose, Meghnad Saha, P.C Ray and Dr. Bidhan Chandra Roy. Nag had also invented a special dish to mark the birthday celebrations of Lady Canning. It was named "Ledikeni" in honour of the Lady and it is very famous till date.

Rassagolla, one of the most popular sweetmeats in India, originating from the Eastern part of the country, has an interesting modern history. This particular dessert is mockingly attached to Bengalis. This sweet can be found in almost all Eastern Indian households, while global malls sell it like hot cakes. Very few people know that Rasagolla was created in the temple town of Puri in the eastern state of Orissa, where it has been eaten since medieval times. The best rasagollas in Orissa are from the town of Salepur, near Cuttack. Another variety made at Pahala near Bhubaneswar is also equally famous. "Rasagolla" is also known to be the national sweet of India.

Western Indian Sweet is also famous for one of the most delicious desserts found throughout the history of Indian food: the Shrikhand. The Shrikhand is a creamy dessert made out of strained yogurt, from which all water is drained off, leaving the thick yogurt cream. Exotic dry fruits and fresh fruits like mangoes only enhances the delightful taste of Shrikhand. This great dessert is one of Western India's most popular and traditional dishes, since it has ancient roots in the Indian cuisine. Modak is also a very famous sweet in Western India. It is made during Ganesh Chaturthi. There are many varieties of Modak. To know more read:

http://www.indianetzone.com/18/history_indian_sweet.htm