"Jain food is light and Supreme " . King Mangarasa III a devout Jain, 15th-16th century ruler from the Chengalva dynasty, governed a small kingdom around Kallalli (now in Hunsur taluk, Mysore district), Mangarasa III's most famous contribution is the Soopa Shastra literally "Science of Cooking", a groundbreaking poetic work composed around 1508 CE. This is one of the earliest known cookbooks dedicated exclusively to vegetarian cuisine, written entirely in old Kannada verse using the vardhaka shatpadi meter (six-line stanzas). Spanning 358–385 verses across six chapters.
The Soopa Shastra opens with a philosophical note: food nourishes the body and soul, highlighting nine edible parts of plants (roots, stalks, leaves, flowers, fruits, etc.) as the foundation of a healthy vegetarian diet. It covers elaborate, labor-intensive preparations using seasonal ingredients, innovative spices, and cooking vessels from clay pots to gold.
Chapter 1: Pistakadhyaya (Roti and Snacks) – 50 wheat-based recipes, like spiced roti-like stuffed with greens or lentils.
Chapter 2: Panakadhyaya (Drinks) – Cooling beverages, spiced syrups, and herbal infusions.
Chapter 3–6: Rice Dishes, Curries, and Specials – Rice preparations, vegetable curries, bamboo shoot dishes, and myrobalan-based preserves. Unique techniques involve roasting coconut in its shell for aroma or using Bengal gram flowers as a spice.
Notable innovations:
-Spices like cooked semolina, roasted chickpeas, or coal-charred coconut for depth.
-Wrapping ingredients in turmeric, plantain, or betel leaves for steaming.
-A focus on regional Karnataka flavors, blending Hoysala-era influences with Jain austerity.
This work stands out as the only medieval Indian cookbook, bridging oral traditions with written literature. It influenced later Kannada culinary texts and offers insights into medieval South Indian food culture, from palace feasts to everyday meals.
Today, it's celebrated for reviving lost recipes—think spiced rice porridges or flower-infused curries—that blend history with contemporary vegetarian cooking.