कश्मीरी शैव संप्रदाय

कश्मीर शैव मत दार्शनिक दृष्टि से अद्वैतवादी है। अद्वैत वेदान्त और काश्मीर शैव मत में साम्प्रदायिक अन्तर इतना है कि अद्वैतवाद का ब्रह्म निष्क्रिय है किन्तु कश्मीर शैवमत का ब्रह्म(परमेश्वर) कर्तृत्वसम्पन्न है। अद्वैतवाद में ज्ञान की प्रधानता है,उसके साथ भक्ति का सामञ्जस्य पूरा नहीं बैठता; कश्मीर शैवमत में ज्ञान और भक्ति का सुन्दर समवन्य है। अद्वैतवाद वेदान्त में जगत ब्रह्म का विवर्त (भ्रम) है। कश्मीर शैवमत में जगत ब्रह्म का स्वातन्त्र्य अथवा आभास है। कश्मीर शैव की दो प्रमुख शाखाऐं हैं– स्पन्द शास्त्र और प्रत्यभिज्ञा शास्त्र। पहली शाखा के मुख्य ग्रन्थ ‘शिव दृष्टि’ (सोमानन्द कृत), ‘ईश्वरप्रत्यभिज्ञाकारिका’ , ईश्वरप्र्त्यभिज्ञाकारिकाविमर्शिनी’ और(अभिनवगुप्त रचित) ‘तन्त्रालोक’ हैं। दोनों शाखाओं में कोई तात्त्विक भेद नहीं है; केवल मार्ग का भेद है। स्पन्द शास्त्र में ईश्वराद्वय्की अनुभूति का मार्ग ईश्वरदर्शन और उसके द्वारा मलनिवारण है। प्रत्यभिज्ञाशास्त्र में ईश्वर के रूप में अपनी प्रत्यभिज्ञा (पुनरनुभूति) ही वह मार्ग है। इन दोनों शाखाओं के दर्शन को ‘त्रिकदर्शन’ अथवा ईश्वराद्वयवाद’ कहा जाता है। 'प्रतिभिज्ञा' शब्द का तात्पर्य है कि 'साधक अपनी पूर्व ज्ञात वस्तु को पुन: जान ले'। इस अवस्था में साधक को अनिवर्चनीय आनन्द की अनुभूति होती है। वे अद्वैतभाव में द्वैतभाव और निर्गुण में भी सगुण की कल्पना कर लेते थे। उन्होंने मोक्ष की प्राप्ति के लिए कोरे ज्ञान और निरीभक्ति को असमर्थ बतलाया। दोनों का समन्वय ही मोक्ष प्राप्ति करा सकता है। यद्यपि शुद्ध भक्ति बिना द्वैतभाव के संभव नहीं है और द्वैतभाव अज्ञान मूलक है, किन्तु ज्ञान प्राप्त कर लेने पर जब द्वैत मूलक भाव की कल्पना कर ली जाती है, तब उससे किसी प्रकार की हानि की संभावना नहीं रहती। इस प्रकार इस सम्प्रदाय में कतिपय ऐसे भी साधक थे, जो योग-क्रिया द्वारा रहस्य का वास्तविक पता लगाना चाहते थे। क्योंकि उनका विचार था कि योग-क्रिया से माया के आवरण को समाप्त किया जा सकता है और इस दशा में ही मोक्ष की सिद्धि सम्भव है। कश्मीर को शैव संप्रदाय का गढ़ माना गया है। वसुगुप्त ने 9वीं शताब्दी के उतरार्ध में कश्मीरी शैव संप्रदाय का गठन किया। इससे पूर्व यहां बौद्ध और नाथ संप्रदाय के कई मठ थे।वसुगुप्त के दो शिष्य थे कल्लट और सोमानंद। इन दोनों ने ही शैव दर्शन की नई नींव रखी

istorically, Kashmiri Pandits

A interesting question! Historically, Kashmiri Pandits, a Hindu community from Kashmir, were traditionally lacto-vegetarians. They followed a diet that excluded meat, fish, and eggs, but included dairy products. The shift towards meat consumption among Kashmiri Pandits is believed to have occurred during the Afghan rule in Kashmir (1752-1819) and the subsequent Sikh rule (1819-1846). During this period, many Kashmiri Pandits were influenced by the meat-eating habits of their Muslim rulers and adopted similar dietary practices. However, it's essential to note that not all Kashmiri Pandits started eating meat during this period. Many continued to follow their traditional lacto-vegetarian diet. It wasn't until the late 19th and early 20th centuries, when Kashmiri Pandits began to migrate to other parts of India, such as Punjab and Delhi, that meat consumption became more widespread within the community. Today, while some Kashmiri Pandits continue to follow a vegetarian diet, many others have adopted a non-vegetarian diet that includes meat, fish, and eggs. SALAM A fascinating story! The introduction of Salam (also known as Salami or Salami Demi) in Kashmir on Shivratri is attributed to the influence of Muslim Sufi saints and the cultural exchange between Hindus and Muslims in the region. According to local legend, during the reign of Sultan Zain-ul-Abidin (also known as Budshah) in the 15th century, Kashmiri Pandits and Muslims would often gather at the famous Shankaracharya Temple in Srinagar on Shivratri. The temple, dedicated to Lord Shiva, is situated on a hill overlooking the city. To promote communal harmony and celebrate the occasion together, the Muslim Sufi saints, who had a significant influence on the region's culture, introduced a special dish called Salam. It's believed that the Salam was prepared by the Muslim cooks using meat and spices, which was then shared with the Hindu community as a gesture of goodwill and friendship. Over time, the tradition of sharing Salam on Shivratri became an integral part of Kashmiri culture, symbolizing the communal harmony and brotherhood between Hindus and Muslims in the region. Even today, on Shivratri, many Kashmiri Pandits and Muslims gather at the Shankaracharya Temple and other locations to share Salam and celebrate the occasion together, reflecting the region's rich cultural heritage and traditions of communal harmony. Before the advent of Islam in Kashmir, the festival of Shivratri was celebrated by Kashmiri Pandits, and it's believed that the dish "Salam" was actually a modified version of a traditional Kashmiri dish called "Shiv Sala" or "Shiv Salam". However, some sources suggest that the dish "Salam" was actually a variation of the traditional Kashmiri dish "Shiv Bal" or "Shiv Balaa", which was a sweet dish made with rice, milk, and nuts. It's also possible that the dish "Salam" was influenced by the traditional Kashmiri dish "Shiv Shala" or "Shiv Shalaa", which was a ritualistic dish made with rice, meat, and spices, offered to Lord Shiva during the Shivratri celebrations. While I couldn't find a definitive answer, it's clear that the dish "Salam" has its roots in traditional Kashmiri cuisine and was likely influenced by the region's pre-Islamic culinary traditions. Before the advent of Islam in Kashmir, the festival of Shivratri was celebrated by Kashmiri Pandits, and it's believed that the dish "Salam" was actually a modified version of a traditional Kashmiri dish called "Shiv Sala" or "Shiv Salam". However, some sources suggest that the dish "Salam" was actually a variation of the traditional Kashmiri dish "Shiv Bal" or "Shiv Balaa", which was a sweet dish made with rice, milk, and nuts. It's also possible that the dish "Salam" was influenced by the traditional Kashmiri dish "Shiv Shala" or "Shiv Shalaa", which was a ritualistic dish made with rice, meat, and spices, offered to Lord Shiva during the Shivratri celebrations. While I couldn't find a definitive answer, it's clear that the dish "Salam" has its roots in traditional Kashmiri cuisine and was likely influenced by the region's pre-Islamic culinary traditions.