Takramamsa, Takra-mamsa, Takramāṃsa: 5 definitions
Introduction:
Takramamsa means something in Hinduism, Sanskrit. If you want to know the exact meaning, history, etymology or English translation of this term then check out the descriptions on this page. Add your comment or reference to a book if you want to contribute to this summary article.
In Hinduism
Ayurveda (science of life)
Dietetics and Culinary Art (such as household cooking)
Source: Shodhganga: Dietetics and culinary art in ancient and medieval IndiaTakramāṃsa (तक्रमांस) refers to a type of dish featuring meat (mamsa) as an ingredient, as 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 of Takramāṃsa): meat pieces, asafoetida, turmeric, ghee, mustard and buttermilk.
(Cooking instructions): Fry asafoetida and turmeric in ghee. Then fry the meat pieces in this mixture. Add required amount of water and cook gently. Then the meat pieces are put in buttermilk which dressed with mustard. This preparation is called takramāṃsa.
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.
Languages of India and abroad
Sanskrit dictionary
Source: Cologne Digital Sanskrit Dictionaries: Shabda-Sagara Sanskrit-English DictionaryTakramāṃsa (तक्रमांस).—n.
(-saṃ) Meat fried with ghee, turmeric and asafœtida, &c. eaten with buttermilk. E. takra, and māṃsa flesh.
Source: Cologne Digital Sanskrit Dictionaries: Monier-Williams Sanskrit-English DictionaryTakramāṃsa (तक्रमांस):—[=takra-māṃsa] [from takra > takman] n. meat fried with ghee and eaten with buttermilk, [Bhāvaprakāśa]
Source: Cologne Digital Sanskrit Dictionaries: Yates Sanskrit-English DictionaryTakramāṃsa (तक्रमांस):—[takra-māṃsa] (saṃ) 1. n. Meat fried with ghee and eaten with butter-milk.
[Sanskrit to German]
Sanskrit, also spelled संस्कृतम् (saṃskṛtam), is an ancient language of India commonly seen as the grandmother of the Indo-European language family (even English!). Closely allied with Prakrit and Pali, Sanskrit is more exhaustive in both grammar and terms and has the most extensive collection of literature in the world, greatly surpassing its sister-languages Greek and Latin.
See also (Relevant definitions)
Partial matches: Takra, Mamsa.
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Full-text: Takra.
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Search found 5 books and stories containing Takramamsa, Takra-mamsa, Takra-māṃsa, Takramāṃsa; (plurals include: Takramamsas, mamsas, māṃsas, Takramāṃsas). You can also click to the full overview containing English textual excerpts. Below are direct links for the most relevant articles:
International Ayurvedic Medical Journal
Better living through butter milk < [2017, Issue XI November,]
Shilajatu prayoga in madhumeha-a conceptual study < [2015, Issue XI November]
Review article on ayurvedic concept of amvata < [2022, Issue 08 August]
Studies in Indian Literary History (by P. K. God)
45. A Topical Analysis of the Bhojana-Kutuhala < [Volume 2 (1954)]
World Journal of Pharmaceutical Research
A study on understanding of anupana- its utility and significance < [2020: Volume 9, February issue 2]
AYU (Journal of Research in Ayurveda)
A critical study of Rasamritam and it’s applied aspects < [Volume 33 (2); 2012 (Apr-Jun)]
Ancient Culinary Science: Health Benefits Today < [Volume 9, Issue 2: March-April 2022]