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Ksemakutuhalam is a curious 16th century work on Ayurvedic dietetics. Written in Sanskrit by Ksemacarma, a royal physician of repute, the work discussed at length about traditional Indian cuisine and its benefits. Spanning across 12 chapters, fancifully named Utsavas, Ksemakutuhalam is capable of evoking the admiration of scholars as well as laymen by the breadth of topics covered and the attention paid to details.


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