The book “Gaule Dashain – Tihar, Chaurasi Vyanjan and Somarasa” by Atharvavedacharya Narayan Ghimire, a Canadian food and drug scientist who has worked in Canada for 17 years, is now available in Nepal. In the book, Ghimire talks about the powerful Malashree Dhun of Dashain and how it profoundly affects people’s minds.
The book discusses the blessings the Vedas gave women, men, and the third gender during Dashain and their literal meanings. It also points out that the Dashain mantra, initially meant for the third gender in the Vedas, has been misunderstood as only for men and women.
Ghimire reveals the secrets of Vedic food and its importance in terms of nutrition, medicine, and
spirituality during Dashain and Tihar. He explains how these festivals offer a chance for personal growth beyond mere celebrations.
Topics like happiness, climate, hospitality, the importance of ghee in Vedic cuisine, and the
significance of eating goat meat are covered in the book. It discusses the medicinal and mental health benefits of various religious herbs used during Dashain-Tihar, including marigolds and velvet flowers used by Nepali ancestors to make floral garlands.
The book delves into the Vedic Surya Siddhanta explaining its relevance with Tihar and how it relates to the functioning of our 11+2 bodily operating system. It discusses various aspects such as festivals based on the Atharvaveda, the role of light in human health, Yama Panchak in spirituality, and the Vedic Diwali festival.
The book also explores the practical aspect of Tihar’s food offerings and its importance in understanding Vedic knowledge. It highlights the significance of Tihar in yoga practice, the sacred bond between siblings, and its significant role in transmitting traditional knowledge through generations. The book discusses the significance of Tihar in developing fifty-six bhoga or Vedic cuisine and its importance in overall human health.
Ghimire emphasizes Dashain as an opportunity for self- reflection and improvement, showcasing how our traditions embrace all genders and promote human upliftment. The book also discusses the significance of Dashain’s extending fifty-six bhoga into eighty-four Vyanjan or Vedic cuisines, named Chaurasi Vyanjayan, and its importance in overall human health.
Priced at 525 rupees and published by Shikha Books, this book provides insights into herbal-based Nepali Vedic food, bridging the gap between ancient Vedic wisdom and modern science. Even though it has divulged a deeper understanding of Nepali cultural diets, it promises to accommodate more details about the Quantum and Spiritual aspects of Vedic ahaar ordiet in its future editions.
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