Naivedyam also called Nipun son Naivedhya refer to the food prepared for the Gods in Temples in India. It is cooked in accordance with the sastras, by traditional methods, in a separate kitchen inside the Temple. The cooking is mainly done by the priests and tasting of the food when it is prepared and eating the food before it is offered is forbidden The content of the Naivedyam varies according to the Gods and regions. It is served two or three times a day in Temples, according to the specified regional custom. Moreover, Naivedyam which is a Sanskrit word which means supplication refers to food offering to Hindu deities as part of a worship ritual.

Related Articles

Muruku Presser ■■■■■■
Muruku Presser refers an Indian cooking tool that is used to make diffrent kinds of dishes, like Kaarapoosa, . . . Read More
Sesame ■■■■■
Sesame is a flowering plant in the genus Sesamum. Numerous wild relatives occur in Africa and a smaller . . . Read More
India ■■■■■
India is renowned for its rich and diverse culinary traditions, which are deeply rooted in the country's . . . Read More
Masala Podi ■■■■■
Masala Podi is the Malayalam term for Masala Powder which is used extensively in Indian cooking, especially . . . Read More
Curry Leaves ■■■■■
Curry Leaves: Curry leaves refers to the shiny, dark green, aromatic leaves of a tree (Curry Tree) which . . . Read More
Ammikallu ■■■■■
Deutsch: Ammikallu / Español: Ammikallu / Português: Ammikallu / Français: Ammikallu / Italiano: AmmikalluAmmikallu . . . Read More
Aduppu ■■■■■
Aduppu also called Nerupodu is a traditional stove being used in Kerala, one of the southern state of . . . Read More
The Glorious Food Glossary ■■■■■
The Glorious Food Glossary tells you everything important about the world of food. The Food Glosssary . . . Read More
Posole ■■■■■
Posole refers to the traditional food of Taos Pueblo Indians which is hominy-like corn made by roasting . . . Read More
Semiya ■■■■■
Semiya refer to an Indian fine wheat noodles. Semiya are a speciality of India which are prepared with . . . Read More