Siddharth Krut Bhojan Vidhi

Here is a comprehensive summary of the Jain text "Siddharthkrut Bhojan Vidhi," authored by Sadhvi Samaypragnashreeji, based on the provided catalog link and page excerpts:

Title: Siddharthkrut Bhojan Vidhi (Siddhartha's Feast Procedure) Author: Sadhvi Samaypragnashreeji Publisher: ZZ_Anusandhan

This work, attributed to the 18th century, describes a magnificent feast prepared by King Siddhartha on the occasion of the naming ceremony of Lord Mahavir. The text is praised for its poetic language, making it as enjoyable to read as the food it describes is to consume.

Key Aspects and Highlights:

• Aesthetic and Royal Presentation: The book details the elaborate setup of the feast hall, decorated with pillars of blue gems, adorned with saffron powder, and embellished with pearl motifs. Golden platters were laid out, each containing 64 small bowls, described as so finely crafted that no impurity could be found.
• Exquisite Food Variety: The text emphasizes the sheer diversity of dishes served, showcasing the king's royal grandeur.
  • Sweets (Pakvans): There were 28 types of sweets made solely from sugar.
  • Rice (Shali): 20 varieties of rice were offered.
  • Vegetables and Raitas: A total of 23 varieties of cooked vegetables and raitas were prepared.
  • Laddoos: 11 types of laddoos were served, with a special mention of "Singhakesariya" laddoo, whose recipe is elaborated in a verse, highlighting its uniqueness.
  • Other Sweets: The text lists numerous other sweets like Ghevar, Gundawada, Patasa, Sakariya, Jalebi, Murki, Hesmi, Amruthi, Gharadi, Mesur, Peda, Dahi Thara, Khurma, Motichoor, Feena, Varsola, Chhabbadi, Sutrapheni, Chini Barfi, Halwa, Sakarpra, Gulapadi, Tilapadi, Gagan Ganthiya, and others made from gram flour.
  • Savory Snacks (Farsan): A wide array of savory items were served, including Gathiya, Sev, Papad Puri, Puri made from wheat and gram, Fafda, and fried dishes made from gram, moth, and other lentils, seasoned with spices like cumin and turmeric.
  • Khaja: Seven layers of Khaja, dusted with sugar, were presented, likened to the balconies of a house.
  • Vadas: Various types of vadas were served, including those made with hing, cumin, pepper, salt, mustard seeds, and made from moth and urad dal, as well as vadas made with banana, fenugreek, ginger, and vetak. These are described as incredibly soft, succulent, and flavorful.
  • Rice Varieties: A detailed list of 20 rice varieties (Shali) is provided, including fragrant rice, golden rice, red rice, white rice, yellow rice, and others with unique names like Mahashali, Pili Shali, Shuddhi Shali, Kaumudi Shali, and Kasturi Shali. The preparation involved skilled women carefully cooking, seasoning, and garnishing the rice.
  • Dals: Different types of dals were served, including gram dal, moth dal, urad dal, and tuvar dal (noted as a Gujarati specialty).
  • Ghee: Varieties of ghee were offered, including ghee from cows, buffaloes, and yaks, with descriptions of their unique colors and aromas.
  • Polis: Delicious polis, immersed in ghee and so light they could be blown away, were served.
  • Vegetables (Shaak) and Side Dishes (Bhaji): A vast assortment of cooked vegetables and leafy greens were prepared. This included dishes made from bitter gourd, tindora, ivy gourd, banana, gourds, brinjal, cluster beans, and others.
  • Raitas: Various raitas were served, made with ingredients like sangri, pepper, and radish.
  • Pickles and Chutneys (Athanani Jati): A variety of pickles and chutneys were offered, including mango, lemon, gooseberry, ginger, and others.
  • Papad and Other Accompaniments: Thin sev, fried kachari, and various types of vadi (like Gheswadi, Ubka Vadi, Siravadi) were also served.
• Beverages: Water was served, described with poetic epithets such as "pure like the mind of a noble person" and "sweet like a child's embrace." It was flavored with cardamom, rose, sandalwood, camphor, and musk.
• Dairy Products: Curd preparations were served, including curd from cows, buffaloes, and goats, described as thick, sweet, and flavorful.
• Digestives and Mouth Fresheners: After the main meal, digestive waters (chaluna pani) flavored with kewda, kath, rose, and vala were served. Mouth fresheners included paan (betel leaves) with various types of betel nuts, camphor, saffron, cardamom, cloves, nutmeg, mace, cinnamon, and other aromatic spices.
• Aromatic Applications: Fragrant oils and pastes of saffron, sandalwood, camphor, and musk were applied.
• Clothing and Ornaments: The entire family was adorned with exquisite clothing and jewelry, including silk garments, embroidered fabrics, precious stones, necklaces, bracelets, and rings.
• Poetic Merit: The text is rich in alliteration and includes four delightful verses that enhance its appeal. The verse describing the "Singhakesariya" laddoo specifically highlights its unique preparation. Verses detailing the recipes for lapsi and vadas are also praised.
• Emphasis on Purity and Divinity: The text connects the extraordinary feast to the divine merit of Lord Mahavir, suggesting that such abundance is possible due to his grace. It addresses potential skepticism by stating that if even Indra worships the Lord, such a feast is entirely plausible.
• Historical Context: The work was composed in the year 1840 (Vikram Samvat) on the 14th day of the bright half of the month of Bhadrava, in a city identified as "Drapha" (the exact location is unclear). The author is mentioned as Pandit Nenchandraji.

In essence, "Siddharthkrut Bhojan Vidhi" is a literary and culinary masterpiece that paints a vivid picture of a regal feast, highlighting not just the grandeur and variety of food but also the poetic skill of its author in describing this auspicious occasion.