Life in Ancient India as Depicted in the Jain Canons, with Commentaries: An Administrative, Economic, Social and Geographical Survey c9.s15.6

c9.s15.6

Besides, odana (rice), kummāsa (bean) and sattuga (fried barley) are mentioned.⁵ The following consisted of eighteen kinds of seasoned food (vyañjana) : sūpa (soup), odana (rice), java (boiled barley), three kinds of meat, cow-milk, jūsa (water of boiled pulse), bhakkha (khandakhādya or sweets in which candy was used in plenty, com.), gulalāvaṇyā (gol pāpaḍi in Gujarati), mūlaphala (bread-fruit), hariyaga (cumin), sāga (vegetable), rasālu (majjika, a royal preparation made of the mixture of two palas of ghee, one pala of honey, half an āḍhaka of curds, twenty pepper corns and ten palas of candied sugar, com.), pīna (wine), pāniya (water), pānaga (a drink made of grapes) and sāga (a preparation seasoned with buttermilk such as dahibadā, etc., com.). These articles were prepared in a cooking pot (thālīpāgasuddha) and were offered to the parents, master and religious teacher⁶