A common denominator for all temples with regard to bhog is that it should nourish and feed
Only later did individual homes light their own fires. Thus, whatever we eat impacts the triple qualities of sattva, rajas and tamas which in turn impacts the balance of our minds and bodies. At the Govindevji temple in Imphal, wood with rice husk is used as fuel. Milk products for instance have to be made with cows’ milk alone. From ancient times in India, the temple has been considered not only the spiritual but also the social center of Indian society. The samagri or ingredients burnt in the holy fire/agni emit through their fumes certain properties that cleanse and purify the atmosphere, creating harmony, peace and friendship. Temple kitchens however have been an exception and rituals of puja and ceremony, festivals and bhog have by and large remained as per the vidhi (method) laid down in the shastras (ancient texts). It is offered to ancestors during rituals and to gods during invocation ceremonies.
In Jagannath temple (Puri), the bark of the Daaru tree is used –— Daaru literally means to erode or take away…in this case it implies the erosion of all suffering. Interestingly, some vegetables/fruits are available for only a very short time. It was here that education was imparted, matchmakers flourished, marriages were sanctified and so on. It should be easy to digest, pure and subtle.According to the principals of Ayurveda, sattvic food promotes longevity, health purity, strength, happiness and cheerfulness, rajasic causes pain, grief and disease and tamsic promotes slothfulness, cruelty and evil nature. Similarly, bhog should express the concepts of purity, devotion and non-violence..The basic tenets of bhog offerings continued to influence the selection and preparation of food items in homes thereafter, especially those following vegetarian diets. Tatiya sthan in Vrindavan continues to use clay utensils specially made in Kamvana and Jagannath temple in Puri has its own potters!
A common denominator for all temples with regard to bhog is that it should nourish and feed not only the body but also the mind.In most temples, steel and aluminum vessels are shunned, while copper, brass, bronze even silver in some cases are preferred. Bhog in that sense is holistic — taking care of bodily and intellectual needs and thereby spiritual growth. Additions were made to simple recipes in the bhog tradition to either richen or modify them. It is served to the deities in temples as bhog and to the needy and poor as part of sewa (community service). Before cooking bhog for the day commences, a havan is performed.Ingredients are selected with utmost care keeping in mind quality and purity. Practically speaking, why a certain fuel is used in combination with a certain metal vessel is because of the conduction factor. Food occupies an important position in the religious life of Hindus. Hindu texts put heavy emphasis on eating single expansion anchors factory the right kind of food since it is the main source of energy for the physical body and nourishment for the mind.
All the five tastes — sweet, sour, bitter, salty and astringent — are incorporated during the course of the day.Fire has special significance in Hinduism as with other belief systems since it is believed to be the purest of the five elements and indestructible. While there are many general considerations concerning various aspects of bhog, some temples follow rituals that are unique to their sampraday (religious system or identity). There is an emphasis on fruits, milk and its by-products and nuts — often used innovatively.Cultural heritage is the legacy of physical artifacts and intangible attributes of a group or society that are inherited from past generations, maintained in the present and bestowed for the benefit of future generations. In many temples only the wood of a certain tree is used. Food is an integral part of Indian culture and the great emphasis on food is apparent from the fact that it has often been called the ‘kitchen religion’.
Tulsi is an essential part of bhog which is considered incomplete if tulsi leaves are missing. Great emphasis is laid on the hygiene, purity, attitude, mind and emotional state of the person who is cooking.Preparation for cooking bhog is as important as the actual process of cooking in temples all over. In many homes, a small portion of each meal is first served to the household deity before being consumed. A flame from this yagya (sacred fire) is used to light the fire for preparing bhog.Six ritu (the cycle of the seasons) is a valuable guide to the selection of ingredients and one cannot go wrong if we use what is a typical natural product of that season. In early Indian society, the prasad distributed was the primary source of nutrition.
The other significant ingredient is ‘manorath’ — that which is made according to the heart’s desire of the cook… what he feels like serving the Lord. Similarly, pure ghee made from cow’s milk is the preferred medium of cooking and if at all oil is used it is mustard oil and not the refined variant. In Guruyayur temple (Kerala), the husk of the coconut fuels the fire used to cook bhog while tamarind bark is used to cook food for the devotees. An element of exotica is also added as the bhaav is to offer something special.Indeed, the Mahaprasad is reputed to have magical qualities of transformation.Indeed, bhaav (emotional vibe) is the most valuable ingredient in the preparation of bhog. Clearly, nature intended their use at that specific moment in time.In the times of community living the temple kitchen was where bhog was prepared and then distributed as prasad
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