Kshemakutuhala by Kshemasharma (critical study)

by Hiteshbhai Vrajalal Bhuptani | 1988 | 40,848 words

Hinduism Ayurveda India history

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Summary: This is an English study of the Kshemakutuhala by Kshemasharma—an ancient Indian text rooted in the sciences of Dietology, Nutrition, Cookery, and Hygiene, as interpreted through Ayurvedic principles. Despite its historical significance, the Kshemakutuhalam has been largely overlooked, with prior editions lacking critical rigor. This present thesis offers a comprehensive study of the critical edition, exploring topics such as food definitions, royal kitchen organization, eating, health preservation through seasonal regimens, and Ayurvedic culinary arts.

Other titles: Kshemakutuhalam, Kṣemaśarman Kṣemakutūhala (क्षेमशर्मन् क्षेमकुतूहल), Kṣemaśarmā (क्षेमशर्मा), Kṣema-śarman Kṣema-kutūhala (क्षेम-शर्मन् क्षेम-कुतूहल), Ksemasarman Ksemakutuhala, Ksema-sarma Kshema-kutuhala.

Source 1: exoticindiaart.com
Source 2: shodhganga.inflibnet.ac.in

Contents of this online book ( + / - )

The full text of the Kshemakutuhala by Kshemasharma (critical study) in English is available here and publically accesible (free to read online). Of course, I would always recommend buying the book so you get the latest edition. You can see all this book’s content by visiting the pages in the below index:

Warning! This document has not been proofread. However, for each page you can (and should) verify the text with the original source PDF file.

+ Chapter 1 - Introductory

. Personal life and family history of the author (Kshemasharma)

. Arrangement of the chapters

. Types of Cooked food and Cooking

. Dadimirasa and Shikharini

. References and Notes for chapter 1

+ Chapter 2a - Food

. Definations of Food and Diets

. Importance of Food

. Theory of Matra (proper quantity)

. Proper time of taking food

. Improper meals

. Rules of drinking water

+ Chapter 2b - Organization of royal kitchen

. Description of the Kitchen and its Utensils

. Description of the Cook

. Description of the Food-handler

. Description of the Physician

. Inspection of cooked food

+ Chapter 2c - Eating

. The Sitting arrangement and Dining table

. Ayurvedic Dietetic rules

. References and Notes for chapter 2

+ Chapter 3 - Preservation of Health

. Introduction—Classification of seasons (Ritucarya)

. Ritusandhi (transitional phase of the season)

. Ritu and three Doshas

. Ayurvedic regimens in Hemanta (Early Winter)

. Ayurvedic regimens in Sisira (Late Winter)

. Ayurvedic regimens in Vasanta (Spring)

. Ayurvedic regimens in Grisma (Summer)

. Ayurvedic regimens in Varsa (Rainy Season)

. Ayurvedic regimens in Sarada (Autumn)

. Dinacarya (daily regimens)—Introduction

. Ayurvedic Dental care

. Ayurvedic Facial and Skincare

. Ayurvedic regimens for Worship

. Ayurvedic regimens for embellishing the body

. Ayurvedic regimens for Lunch

. Chewing of Tambula

. Ayurvedic regimens for Afternoon and Nightly activities

. Ayurvedic regimens regarding Sexual intercourse

. Ayurvedic principles of Good conduct

. References and Notes for chapter 3

+ Chapter 4 - Cooking

. Cooking in Ayurveda—Introduction

. Cooking rules and usage of Meat in Ayurveda

. Cooking rules and usage of Fish in Ayurveda

. Cooking rules and usage of Vegetables in Ayurveda

. Ayurveda cooking rules of Phala-saka (Fruit-vegetables)

. Ayurveda cooking rules of Patra-saka (Leafy vegetables)

. Ayurveda cooking rules of Puspa-saka (Flower-vegetable)

. Ayurveda cooking rules of Danda-saka (Vegetables of stalks)

. Ayurveda cooking rules of Kanda-saka (Vegetables of rhizomes)

. Common preparations in Ayurvedic cookery

. Milk products and preparations in Ayurvedic cookery

. Cereal preparations in Ayurvedic cookery

. Appetizers in Ayurvedic cookery

. Panakani (Beverages) in Ayurvedic cookery

. References and Notes for chapter 4

Appendix 1 - Glossary of technical words

Appendix 3 - Twenty physical properties of the food

Appendix 4 - Preparations of food and drinks (References)

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Last Updated: 12 May, 2025

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