Sri Jagannath dham Puri

 

Sri Jagannath dham Puri, 

Cooking 

The temple is famous for its unique cooking technique, where seven pots are stacked on top of each other, and the food in the top pot is cooked first, and the one in the lowest pot is cooked last. This technique is known as "Anna Prasad Bhoga" and has been practiced for centuries. In this article, we will explore the science behind this cooking method.

The cooking of the food at Sri Jagannath temple is done in a traditional earthen oven known as "chulha." The chulha is a simple but effective way of cooking food using wood as fuel. The seven pots are stacked on top of each other, with the top pot being the smallest and the bottom pot being the largest. The pots are made of brass or copper and are designed to fit into each other seamlessly.

The cooking process starts by lighting the wood on the base of the chulha, which creates heat. The heat then rises up the chulha and heats the bottom pot. As the pot heats up, it transfers the heat to the food inside it. The food in the bottom pot takes longer to cook as it is the farthest away from the source of heat. The pots above it receive heat from the pots below, making the cooking process faster. This is known as conduction.

However, as the heat moves up the pots, it also creates a convection current, which speeds up the cooking process. Convection is the process by which heat is transferred through a fluid medium, such as air or water. In the case of cooking in the seven pots, the heat rises up the pots, creating a current of hot air that circulates around the pots. This current of hot air helps to cook the food faster, especially in the pots at the top.

The pots used in the cooking process are also designed in a way that aids in the cooking process. The top pot is small and has a narrow opening, which helps to trap the heat and cook the food faster. The pots in the middle are wider and have a larger surface area, allowing them to cook more food at once. The bottom pot is the largest and has the widest surface area, making it suitable for cooking larger quantities of food.

Another factor that contributes to the cooking process is the type of food being cooked. The food in the top pot is usually a liquid or a semi-solid, such as dal or kheer, which cooks quickly. The food in the middle pots is usually vegetables or lentils, which take longer to cook. The food in the bottom pot is usually rice, which takes the longest to cook.

In conclusion, the unique cooking technique used at Sri Jagannath temple is a combination of conduction and convection heating, aided by the design of the pots and the type of food being cooked. The heat generated by the wood fire at the base of the chulha creates a convection current that circulates around the pots, while the pots themselves conduct the heat to the food. The food in the top pot cooks first, and the food in the bottom pot cooks last, as a result of the combination of these factors. This cooking method is not only efficient but also adds to the unique cultural heritage of Sri Jagannath temple.