If you were to ever dip into the book and pay close attention to the recipes — you’d realise that most of them do not need oil. Why is that? Because, Dalits could not afford oil, and that is why we have dishes such as the steamed mutke, which is made out of jowar, garlic and coriander. Instead of oil we used beef fat. Then, there is the famous Maharashtrian dish, the rich puran poli, but the Mangs used to substitute ghee with butter milk for obvious reasons. Reading about some of the other dishes in the book would amuse someone with a sense of irony. For instance, we have been having a sort of blood pudding for ages. Lakuti is essentially cow/buffalo/bullock blood that is generally infused with a fiery masala called yesur and then boiled. We have also been practising ‘nose to tail eating’ for years. In fact, fashi, a dish made out of the epiglottis of a cow/bullock has long been a delicacy among Dalits in Marathwada. I believe foraging is the new trend in the West, and there are restaurants that take great pride in having foraged food as part of their menu. But again, centuries of deprivation made expert foragers out of us — wild leafy vegetables, bee larvae and pumpkin leaves were for a long time a part of our diet.
Reaching out the the tumblr community of archaeologists, anthropologists because ive searched and searched on google and cannot for the life of me find out what this could be.
Found it on a trek with friends and we have varying theories. The curiousity is just eating at me so please help🥺
🧩संत गरीबदास जी के बोध दिवस के उपलक्ष्य पर संत रामपाल जी महाराज जी के सभी सतलोक आश्रमों में तीन दिवसीय(19-21 मार्च 2024) नि:शुल्क भंडारा किया जाएगा। साथ ही दहेज मुक्त रमैणी अर्थात शादियां, रक्तदान शिविर का आयोजन, देहदान शिविर का आयोजन, एवं आध्यात्मिक प्रदर्शनी भी देखने को मिलेगी।