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194
Dvyāśrayakāvya
3. Kilāta : According to Abhayatilakagaội, it is deformed milk. According to Monier Williams, it is 'inspissated milka. But here in the context it appears that it was cheese which was prepared by deformed milk.
4. Kșaireye : Some sweet dishes prepared in the milk are called Kșaireya (XVI.5).
5. Gudadhāna : Guda mixed with fried-barley (Dhāna) is called guļadhāna. It is a popular edible amongst children (XIX. 79).
6. Dādhika : Dishes prepared in curd are called Dadbika (XVI.5).
7. Modaka : (XVII. 40). It is a sweet-dish which corresponds to Laddu. The word occurs in the Naişadhiyacarita as Ladduka".
8. Other dishes : Another dish prepared by ground barley and mixed with sesamum and guda is referred to (XV.76).
. 9. Yavāgu : It was a popular dish since the time of Pāṇini. Due to its excessive heat it is called Nakhampaca (XI. 73). Abhayatilakagani has mentioned it as a medicine (Pathyāt Rogaccbid). According to V. S. Aggrawal, it was a barley-grueld. In the time of Patañjali, it was prepared both sweet and salty. It was mixed with milk and so it is Kșaireya. Due to a large quantity of water, it is called 'Payaskalpa's,
1. Williams, Monier. Sanskrit-English dictionary, p.284. 2. Jani A.N. op. cit. p.217. 3. Agrawala, V.S. India as known to Panini, Lucknow, 1963. p. 107. 4. ibid., p.107. 5. Agnihotri, Prabhu Dayal. Patañjali-Kālina-Bhārata, Patna, 1963,
pp.211-212,
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