Before spice met science, the Gods tasted simplicity. This is the flavour they left behind.
This book investigates the origins of ancient Indian food practices through a scientific, archaeological, and textual lens. It questions common assumptions about sacred offerings and traditional dishes by drawing on archaeobotanical evidence, residue analysis, and early Indian literature. Through this interdisciplinary approach, the author reconstructs what people, including revered figures like Lord Shri Krishna, may have actually consumed. While deeply respectful of spiritual traditions, the book aims to offer a historically grounded perspective on temple cuisine and Naivedyam. Its purpose is not to replace traditional narratives but to enrich them with insights from evolving tools, ingredients, and techniques.