History of Technology in India, Vol. I: From Antiquity to c. 1200 A.D. v1.c28.s1.16

v1.c28.s1.16

At the lake Pampa, Lakṣmaṇa is advised to have the scales cleared and the fishes roasted in an iron pan over the rife (iii. 73. 15). In *Araṇyakāṇḍa* (76.24), Rāma and Lakṣmaṇa are advised to cook rice and salt with red pepper on reaching an *āśrama* on the west bank of the Pampa lake. Thus, roasting fish on fire and the use of salt and red pepper appear to be very ancient traditional practice in India.