Food and Frolic

The title itself is meaningful. “Abhinava” means new, fresh or renewed, while “Chintamani” refers to the mythical wish-fulfilling jewel. In the Ayurvedic context, the title suggests a new jewel of medical reflection, a work intended to guide physicians with useful, tested and carefully organised knowledge. It is a book of health, disease management and medical wisdom, created within the Sanskrit intellectual world but preserved through Odisha’s rich palm-leaf manuscript tradition.

The Sanskrit name Karpura refers to camphor, traditionally obtained from the camphor tree, botanically known as Cinnamomum camphora. In Indian homes, it is often called Karpooram, Kapur, Karpuram or Pachai Karpooram, depending on language and region. Ayurveda values Karpura for its strong aroma, subtle action, cooling impression, lightness and ability to awaken the senses. It belongs to the group of substances where even a tiny quantity carries powerful influence.

The botanical identity of horse gram is Macrotyloma uniflorum, also historically recorded under Dolichos biflorus. It belongs to the legume family and grows well in dry, difficult conditions. This hardy nature reflects its food character. It is dense in strength, warming in action, and suitable for people who need energy, lightness and stimulation of sluggish digestion. Traditional communities used it especially in rainy and cold seasons, after heavy meals, in states of excess Kapha, and in food routines meant to reduce heaviness.

In classical Ayurvedic language, fennel is commonly identified as Mishreya, Mishi or Madhurika. The Ayurvedic Pharmacopoeia of India identifies Mishreya as the dried ripe fruit of Foeniculum vulgare Mill., belonging to the Umbelliferae family, now commonly placed under Apiaceae. The plant is described as an aromatic herb, usually 1–2 metres high, cultivated widely in India and sometimes found wild. What we casually call fennel “seeds” are botanically the dried fruits of the plant.

Ayurveda classifies mustard as katu-tikta rasa — pungent and bitter in taste — with snigdha and tikshna guna, meaning oily and penetrating in quality. Its virya, or potency, is ushna, meaning heating, and its vipaka, or post-digestive effect, is pungent. The Ayurvedic Pharmacopoeia of India lists mustard seed as Deepana, Kaphahara, Vatahara, Hridya and Pittakara, meaning it supports digestive fire, helps reduce excess Kapha, pacifies Vata in suitable contexts, supports the heart, and can increase Pitta if overused.

It functioned as a decentralised health system where spices, herbs, oils, fermentation methods, and seasonal recipes worked together to maintain bodily balance, strengthen digestion, support immunity, and prevent disease before it emerged.