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Food
195
As Abhayatilakagani has referred to it as a diet agreeing with a medicine, it may be identified with Rice-Khicați rather than barley-gruel.
10.Yava: It is a preparation of barley mixed with some fragrant condiment (XV.77).
11. Vațakini: It is a sweet-dish which is mentioned to be taken on some festival (XVIII.61). On another place, they are mentioned to be made of ground Māşa (III.141). Its another text is vaţikinī. It can be identified with the modern ebible Piņdi made of Māşa or Punjabi 'Pioni'.
12. Saşkulī : Abhayatilakagani has not remarked on the prepartion of this dish. But it also appers to a sweet-dish (V.116).
Fragrant Condiments 1. Elā (111.135.). Cardamom. 2. Karpúra (XIII.20; Ku.11. 39). Camphor.
3. Kastūrikā (VIII.20). Musk. It was besmeared even on feet which is called 'Pādyaka-kastūrī (XVII'115),
4. Sandal : It is called 'Agaru' also (XIII.20) and was used to be besmeared on body (XIII.20; XV.44 ; XV.73).
5. Kunkuma (Saffron). Mention of besmearing it on the body is mentioned (XV.75).
6. Tagara. (Ku.II.39).
7. Tāmbūla eating : Tāmbūla was popular amongst women also. Women eating "Tāmbūla' are called Tāmbūlikyā. (XVII.36). It was taken after food (Ku.VI.74). Betal nuts called Pūgaphala (IX.55) or Kramuka (IX.30) are referred to. Elā (III.135) was also taken with the betel leaf.
8. Mustā (XV.78). 9. Salālu (XVII.34). 10. Kisara (XVII.34).
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