India as Known to Panini: A Study of the Cultural Material in the Ashtadhyayi c8.s6.t1.1

c8.s6.t1.1

(1) *Odana* (IV.⁴.67), boiled rice, also called *bhakta* (IV.4.100), must have been a favourite diet, since as many as six varieties of rice are mentioned in the *Ashṭādhyāyī*, of which some varieties were considered specially good for preparing *bhakta* (IV.4.100). *Odana* was either boiled alone in water, called *udakaudana* and *udaudana* (VI.3.60), or prepared in combination with meat (*māṁsaudana*, IV.4.67). Vegetables and soups (*śāka*, *sūpa*, VI.2.128) were other ingredients eaten with boiled rice. Charaka giving a list of thirty-five kinds of rice prescribes the use of *ghṛita*, *taila*, *phala*, *māsha*, *tila* along with *odana* (Sūtrasthāna, XXVII.257). In India *odana* is most commonly eaten with *sūpa* of various pulses. According to the *Mahāummage Jātaka*¹ the food of a labourer consisted of *bhatta* from barley eaten with *sūpa*. According to Patañjali *odana* made a decent dish to feast Brāhmaṇas (II.3.65; I.467) and friends (I.1.72; I.182). He repeats several times the phrase, *Vindhyo vardhitakam* (I.4.24; I.327), comparing humorously the heap of rice served on a plate with Mount Vindhya. (*Bhāshya*, I.220, *Ekaścha taṇḍulaḥ kshut pratighāte' samarthas-tat-samudāyaś-cha vardhitakaṁ samartham*). *Vindhya vardhitaka* is a common sight in the eastern districts of the U. P. where rice is the staple food.