Sukhdi Varddhaman Rasoi

This document is a reproduction of an old manuscript titled "Sukhdi (Varddhaman Rasoi)" presented by Sadhvi Samaypragnashreeji. The title "Sukhdi (Varddhaman Rasoi)" is derived from the first word "Sukhdi" and the last phrase "Varddhaman Rasoi" found in the manuscript. The work is composed in Chaupai meter and predominantly features Marwadi language, with many food names also appearing to be of Marwadi origin. The author's name is not present in the original manuscript, but the word "Gunachanda" in the 23rd verse might refer to the author. The reproduction quality of the original manuscript was poor, so the transcriber has made their best effort to decipher it and asks for forgiveness for any errors. This manuscript is part of the collection at the Hukmuni ji Bhandar in Surat.

The text itself is a descriptive and affectionate portrayal of food being prepared and offered, likely to a child or a beloved figure, with the maternal figure "Mai" (Mother) or "Mata" (Mother) as the main preparer. The verses vividly describe a wide array of dishes and sweets.

Here's a breakdown of the content:

Page 1:

• The text begins with a mother lovingly addressing her child, wishing to play with them. It describes the child being adorned with anklets and gold bracelets.
• The child is depicted asking for food, and the mother readily provides delicious items like fruits (melons, musk melons) and nuts.
• Various preparations are mentioned, including "Pisi Masri" (ground lentils), "Mahi Anuri" (a dish with flour and milk), "Pind Khajuri" (date-based item), and preparations made with mango, jackfruit, coconut, and pomegranate.
• Other sweets and snacks include "Tarboj" (watermelon), "Jambiri" (lemon), "Kela" (banana) mixed with clarified butter (ghee) and jaggery.
• The mother is eager to offer "phalphali mewa mithai" (sweet dishes and dried fruits).
• Dishes made with milk, jaggery, and other ingredients are described as "Peda" (milk-based sweet), "Gidoda," "Kalakand," and "Chandrasahi."
• Further sweets include "Revadi," "Kalyansahi," "Pithapak," "Pipal Mari Elachi Pak," and "Singhora."
• Dishes made with gram flour ("Besan") are also mentioned, which are said to provide comfort and satisfaction when eaten.

Page 2:

• The mother calls out to her son to eat, indicating it's time for him to dine.
• Food is served on golden plates and silver trays, with the mother personally serving.
• A variety of fried and sweet dishes are listed: "Ghevar," "Jalebi," "Fine Fini Marlebi," "Dahi Vada," "Dahvadi" (likely a type of vada with curd), sprinkled with white sugar.
• Other sweet and fried items include "Gujagumth," "Hesmi," "Indra," "Khaja Pudi," "Chakoli" (made from flour and ghee), "Seva," "Ganthya," "Khurman," "Siro" (a sweet semolina dish), "Sakarpara," "Gulagula," and "Sakop Thapda Papd."
• "Lapasi" (a type of sweet porridge), "Gulaki," "Motiladu," and "Kasara" are also mentioned.
• The mother urges her son to eat heartily, without hesitation.
• Rice ("Bhat Ujla Raybhogsal") and lentil preparations ("Mug Mandyor Chholi Dal") are served.
• "Kanjivada" and various types of "Papd" are mentioned.
• Other savory dishes and snacks include "Ker Karmada," "Ray Dodi," "Ker Pakodi," "Phaloli Taloli," "Kachar Peth," "Pithaki Talodi," "Bhujivada," "Chhachvadi," "Achakodi," "Kurvadi," "Mungodi," and "Kathodi."
• The text emphasizes the importance of eating well for longevity and health.
• A dish is described as being made with "Kachnar ki Dodi" (a type of vegetable pod) and served with a vegetable preparation.
• A sour preparation is made with curd and flour, possibly for dipping or eating with other dishes.
• A dish is made with amla (Indian gooseberry) and flour, which is said to be very palatable.
• Boiled and tempered chickpeas and "Katalya" (flat cakes) made from gram flour are mentioned.
• Bitter gourd ("Kaduia") and other vegetable preparations like "Sangari" are mentioned.
• A sweet dish ("Poli") made with ghee and jaggery is described.
• "Tava ki Roti" (flatbread cooked on a griddle) is mentioned, along with a preparation made with ghee and jaggery.

Page 3:

• Rice pudding ("Kheer") made with milk and saffron is described, along with a sweet curd preparation.
• Rice is served mixed with milk and sugar.
• The text concludes with a reference to "Trishla Devi," who is asked to perform "Chalu" (a ritualistic act of offering water) with pure Ganges water.
• The final verses refer to "Sahib ke Sahib Gunachanda," connecting the name "Gunachanda" to Siddhartha's lineage and the rising sun.
• The text concludes with "Bhaney Guney Varddhaman Rasoi tyan ghar mangal nit nit hoi - Iti Sukhdi," meaning "Said and sung, in the house of Varddhaman Rasoi, auspiciousness occurs day after day - Thus ends Sukhdi."
• The contact information for the archive is provided as "C/o. Prasannachandra Aradhana Bhuvan, Talati Road, Palitana."

In essence, "Sukhdi (Varddhaman Rasoi)" is a poetic and devotional composition celebrating the joy and abundance of food, presented through the loving actions of a mother. It offers a rich vocabulary of traditional Indian dishes and sweets, likely enjoyed in a specific cultural context, possibly related to Jain traditions given the publisher and the source. The text evokes a sense of warmth, care, and culinary delight.