In front of Shir Ali, a large plate of fried vegetables, soy and wheat sprouts and spaghetti appeared, with generously chopped herbs and sprinkled with red hot sauce. By the smell of the sauce, one could assume that it was spicy.
Shir Al,i was convinced already earlier in India that almost all dishes in this country that were served on the streets were extremely spicy. Before going to India, he was frightened with E. coli, viruses, all sorts of horror stories from the 70s and 80s of the 20th century. But India is a country developing at an incredibly rapid pace.
What was likely in the 70s and 80s of the 20th century, this was no longer in public catering in the 21st century. Although, of course, Shir-Ali, still shocked different districts, some were drowning in luxury that coexisted with poor neighborhoods. But the food everywhere was of excellent quality, both in the poor area and in the rich. Just the type of cooking, frying and boiling with hot spices, spices, sauces was not in Shir-Ali's, culinary habit. But in every locality, region of the world, you need to get used to eating the food that the locals eat.
This is due to their climate and special environmental conditions. Of course, with the restrictions associated with the tradition and rituals adopted in the country of residence of each traveler. Having coiled a fair amount of spaghetti on a fork (although maggi is more macaroni than spaghetti), he fearlessly sent them into his open mouth.
Shir-Al, began to chew, but after a moment, he suffocated from the incredible pungency of this food! Tears came to his eyes, his cheeks turned red, the sky and throat were on fire! It was delicious, but also scorching! A hand nervously reached for a glass of filtered water. But my mind prompted me to change direction and reach for the chappatis, soak them in palm oil and put them in my mouth. In such cases, water does not help; only bread and butter can extinguish the heat from the hot sauce! Hot spices, seasonings, sauces are typical for many Asian countries. First of all, it is protection against viruses, bacteria that make food safer for human health. On the other hand, they keep his body in good shape, warm him up in winter, cool him down in summer.
Each Asian country has its own philosophy of healthy eating in India, it is based on its own philosophical currents, one of which is Ayurveda, in Northern India, the knowledge of Tibetan medical treatises on Healthy Food is stronger. Parsis - adhere to Persian healing medicine in their diet. Brahmins have their own teachings. They are based on the correct distribution of energy, so said Alok, and he was a Brahmin. Shir-Ali, did not understand all these subtleties, many peoples live in India and each of them has its own culinary culture, even more ancient than the culinary dao. If you take it seriously, then probably every nation in the world had its own magical teachings on the cultivation of the culinary arts in ancient times.
Which were based on the foundations of philosophy, trends and teachings. But over time, they were forgotten or only a select few knew them. This knowledge was inaccessible for the whole people, therefore, over time, this knowledge disappeared from the modern world.
And the knowledge about the culinary tao remained, because at some era, probably during the Tang Empire, one of the writers or philosophers decided to popularize this trend in literature. Therefore, the remnants, grains of this knowledge, about the cultivation of the culinary dao, have survived to this day. Knowledge of cooking was one of 8 books that all educated people of that era studied.
Along the roads of the Silk Road, knowledge of cooking, methods of cooking, selection of products, their pre-processing, their processing for cooking, marinating were passed on. Storage. Filling them with energy. Getting energy from them.
Cultivation methods during cooking using various technologies and techniques. Training of different levels of breathing, elasticity of the hand, lower back. Training the muscles of the legs and arms in the riding position. Study of the properties of air, water, soil, plants growing in different conditions. Extraction of the maximum of natural energy from them.
Extraction of the healing power from a combination of different foods, cooking methods. All these properties have been studied to cure various diseases. Medical treatises were written.
They were in Tibetan, Chinese, Japanese, Korean, Turkic, Persian, Arabic, medicine. They were also among the inhabitants of the steppe, desert, mountains, coastal regions. This knowledge spread throughout the world.
In the 10th -14th centuries, they even reached the inhabitants of the two Americas, mixing with local knowledge to cultivate their culinary magic.
Over the centuries, millennia, the culinary tao has been filled with new ideas, practices, techniques and technologies. Shir-Ali, possessed one of the first basic techniques, so he could absorb all new knowledge and from them, by fusing ideas, create new directions of culinary dao.
Although at the mental level, he was not yet aware of this.
The cook, laughed on the sidelines, he taught the foreigner a lesson, he did not like them, the damned imperialists. Everyone has their own phobias against foreigners, some do not show this, while others, on the contrary, stick out.
The cook took revenge on a foreigner for a 600-year invasion of his homeland, the possible ancestors of a representative of the nomads.
Although the ancestors of Shir-Ali, 600 years ago were simply engaged in trade in the Arabian Peninsula, other ancestors plundered caravans in the great Asian plains and smuggled during the Ming Empire. But who will discern hatred if the knowledge is not great enough? A cook who takes revenge cannot be a good cook, as was believed in the culinary tao. Since cooking is only for joy, healing, creating a good spirit.
Admiration for the culinary traditions of the country and its respect, by creating a spirit that penetrates into the soul of people.
Which brings an understanding of the philosophy and tradition of creation and enlightenment. Like all Tao, culinary, too, has not spared its dark side, the dark cooking of Tao. But this was considered a heretical way and was condemned by real chefs. Since cooking should bring light, warmth, wisdom, healing from bodily and mental illnesses.
The manifestation of dark emotions had a detrimental effect on the cultivation of the culinary dao, its followers could not break through the limit above level 2. As it was written in some ancient records on the runes of ancient nomads, that the culinary dao could go beyond the 4th level and go out to the ability to travel between worlds.
Of which there were 22 thousand. There were so many new methods of learning cultivation of the culinary dao could be learned. It has been a journey through thousands of years of study. The real cultivators of the culinary dao lived in ancient times for 50-90 thousand years. But in modern history, much knowledge has been lost, burned out in the era of wars, revolutions, social changes in society, as alien to ideology, the philosophy of the imperial spirit.
Those treatises that have survived were of a fragmentary nature, some were in the human world, others were kept in closed archives and were studied only by scientists.
And some were never found by people, they were kept in caches both on Earth and in other worlds. Thanks to this burning energy, illumination was found on Shir-Ali! He understood the essence of the culinary dao!