Was Damascus sword made of Indian steel? Did wootz steel originate in Mysore? Or that the gift King Porus gave to Alexander in the fourth century BC was Ferrum Candidum, believed to be steel? Or that Pliny, writing in the first century BC, says that iron was imported from ‘‘Seres’’ (Cheras)? The list of surprising facts is endless. What is shocking is that we Indians know so little about such an important ancient industry of India.
Mysore wootz steel: Wootz is the anglicized version of ukku in the languages of the states of Karnataka, and Andhra Pradesh, a term denoting steel. Literary accounts suggest that the steel from the southern part of the Indian subcontinent was exported to Europe, China, the Arab world and the Middle East. India has been reputed for its iron and steel since ancient times. Literary accounts indicate that steel from southern India was rated as some of the finest in the world and was traded over ancient Europe, China, the Arab world and the Middle East. Studies on wootz indicate that it was an ultra-high carbon steel with 1-2% carbon and was believed to have been used to fashion the
Damascus blades with a watered steel pattern.
Wootz steel also spurred developments in modern metallographic studies and also qualifies as an advanced material in modern terminology since such steels are shown to exhibit super-plastic properties.In India till the 19th century swords and daggers of wootz steel were also made at centres including Lahore, Amritsar, Agra, Jaipur, Gwalior, Tanjore, Mysore, Golconda etc. although none of these centres survive today. Different types of Damascus swords have been identified in Salr Jung museum in Hyderabad.
The English word steel and the German Stahl are derived from Stahal in Old High German (~l1th century AD) and contain the reconstituted Indo-European root *sta which can be found in the German verb "stehen /stand" or in English "to stand", and related to the Sanskrit stakati, which means: "it resists". The same root is used in Nordic languages and in modem Russian, Polish, etc. In Celtic languages the same root is generally used, e.g., stailin but other words meaning force or hardness are also found, e.g., dir in Breton.
A major problem in doing scientific experiments on wootz Damascus steel is the inability to obtain samples for study. Such study requires that the blades be cut into sections for microscopic examination, and small quantities must be sacrificed for destructive chemical analysis. A rare example where museum-quality wootz Damascus blades were donated to science for study is reported in the 1924 .
The sword blanks and cakes of ukku wootz were exported in large numbers. Aristotle reportedly commented on its qualities. Some say it dates from around 500 AD. while others say it is far older. But the technology seems to have dwindled and vanished by early 1700's.
But history proclaims that wootz steel came from Mysore and few other southern parts of India.
It means that from yore ,Mysore has had inventions that we could be proud of.Is it sufficient to be proud or do something worthwhile?
Saturday, December 16, 2006
Monday, December 04, 2006
Mysore Mallige Idli - the most soft idli's
Mysore sure is famous for lot of things. And "Mysore mallige rice" sure needs to be branded just like "basmati rice". This variety of rice is exclusively used for making, probably the worlds most soft idli's. These are the Mysore mallige idli's.
Take a look at one of the idli recipe's. The only major difference is that Mysore mallige akki or rice is used in place of ordinary rice. And urad dal is generally not added and puffed rice is used instead. This make the idli more light-which means it has less calories. You can eat as many of these soft and delicious idli's without worrying about your weight.
http://festivals.iloveindia.com/onam/idli.html
I am looking for some places in mysore where mysore mallige idli's are the best. I just am not able to put my finger on one particular place though.
Take a look at one of the idli recipe's. The only major difference is that Mysore mallige akki or rice is used in place of ordinary rice. And urad dal is generally not added and puffed rice is used instead. This make the idli more light-which means it has less calories. You can eat as many of these soft and delicious idli's without worrying about your weight.
http://festivals.iloveindia.com/onam/idli.html
I am looking for some places in mysore where mysore mallige idli's are the best. I just am not able to put my finger on one particular place though.
Subscribe to:
Posts (Atom)