The Sanskrit term Nimbupuṣpa can be transliterated into English as Nimbupuspa or Nimbupushpa, using the IAST transliteration scheme (?).

In Hinduism

Ayurveda (science of life)

Dietetics and Culinary Art (such as household cooking)

Source: Shodhganga: Dietetics and culinary art in ancient and medieval India

Nimbupuṣpa (निम्बुपुष्प) is another name for Nimbupuṣpavaṭaka: of dish similar to Kadalīpuṣpavaṭaka and featuring Māṣa (black-gram) as an ingredient, described as described in the 17th century Bhojanakutūhala (dravyaguṇāguṇa-kathana), and is commonly found in literature dealing with the topics of dietetics and culinary art, also known as Pākaśāstra or Pākakalā. [Ingredients and Cooking instructions same as for Kadalīpuṣpavaṭaka ...] When the vaṭakas are prepared from the mixture of neem flowers, sesame and salt, then it is called as Nimbupuṣpa-vaṭakas.

context information

Āyurveda (आयुर्वेद, ayurveda) is a branch of Indian science dealing with medicine, herbalism, taxology, anatomy, surgery, alchemy and related topics. Traditional practice of Āyurveda in ancient India dates back to at least the first millenium BC. Literature is commonly written in Sanskrit using various poetic metres.

See also (Relevant definitions)

Partial matches: Pushpa, Nimbu, Nimpu.

Starts with: Nimbupushpavataka.

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Full-text: Nimbupushpavataka.

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Search found 1 books and stories containing Nimbupushpa, Nimbu-pushpa, Nimbu-puṣpa, Nimbu-puspa, Nimbupuṣpa, Nimbupuspa; (plurals include: Nimbupushpas, pushpas, puṣpas, puspas, Nimbupuṣpas, Nimbupuspas). You can also click to the full overview containing English textual excerpts. Below are direct links for the most relevant articles:

Studies in Indian Literary History (by P. K. God)

45. A Topical Analysis of the Bhojana-Kutuhala < [Volume 2 (1954)]

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