India as Known to Panini: A Study of the Cultural Material in the Ashtadhyayi c8.s6.t2.1

c8.s6.t2.1

Among auxiliary articles of food Pāṇini refers to *śāka* (leafy vegetables), *bhājī* (cooked vegetables, IV.1.42; also called *śrāṇā* in *sūtra* IV.4.67), *sūpa* (juice of boiled pulses, VI.2.128), prepared from pulses like *mudga* and *māsha*. Mention is also made of the practice of munching with food such digestive roots as radish and ginger, called *upadaṁśa* (III.4.47).