The World of Courtesans c8.42

c8.42

*Panakarasaragasavayojanam*: In an atmosphere of luxury and sensuousness, the preparation of all kinds of foods and drinks was regarded as an accomplishment. Food is divided into four categories. *Bhojya* is the cooking of rice dishes, sweets and savouries. As the cooking of sweets is a difficult matter, the cooking of vegetable dishes which is easier, is given precedence over the preparation of more intricate dishes. Among vegetables are included roots, leaves, sprouts, tender shoots, fruits, stalks, barks, flowers and even thorny vegetables. *Peya* has been divided into two classes: one in which fire was used (*agninishpadya*) such as meat and lentil soup, and one in which fire was not used. In *sandhanakrit*, a sub-variety of this type, *guda* was fermented in water; in another type yeast or some herb was used to secure the fermentation and this wine was also known as *rasa*. In making *asava* the quantity of yeast varied with the soft, middle and strong quality of the concoction. The *raga* apparently made of intoxicants was in the form of paste, powder and liquid, and was saltish or acrid, and slightly sweet in taste.