Unit: 1.
Āhāra in Sanskrit Sāhitya: A Reflection on Food in Ancient India
Food, or āhāra, has occupied a central place in the culture and literature of ancient India. Sanskrit
Sāhitya (literature), with its vast repository of hymns, epics, and poetic compositions, presents a vivid
account of the dietary practices, culinary art, and philosophical significance of food across different
eras. From the Vedic period to classical poetry, the exploration of food not only reflects material
sustenance but also offers insights into the spiritual, social, and artistic fabric of ancient Indian
society. This essay delves into the divisions of food in Sanskrit literature, food and drinks in ancient
India, diet in the Vedic period, food-related art in the Vedic age, and depictions of food in Sanskrit
poetry, drawing from Colleen Taylor Sen’s Feasts and Fasts.
Food Divisions in Sanskrit Literature
Sanskrit texts categorize food in alignment with its influence on the body and mind. The Bhagavad
Gītā, for instance, divides food into three categories corresponding to the three guṇas (qualities):
sattvic (pure, nourishing, and promoting clarity), rajasic (stimulating and leading to restlessness), and
tamasic (stale, impure, and inducing lethargy). Sattvic foods include fruits, vegetables, and dairy
products, while rajasic foods comprise spicy and fried items. Tamasic foods, like fermented or stale
items, were considered undesirable.
Food and Drinks in Ancient India
Ancient Indian dietary practices, as depicted in Sanskrit texts, reveal a sophisticated culinary
tradition. Cereals like rice (vrihi) and barley (yava) were staple grains, while lentils, vegetables, and
dairy products complemented the diet. Fruits such as mangoes and bananas and spices like turmeric,
ginger, and black pepper were widely used. Honey and jaggery were the primary sweeteners.
As for drinks, soma, a ritualistic beverage, holds prominence in the Vedic hymns. Prepared from a
sacred plant and often fermented, soma was offered to the gods during yajñas (sacrificial rituals) and
consumed by priests. Other beverages included milk, buttermilk, and fermented drinks like sura.
Sanskrit literature also describes elaborate banquets in royal courts, featuring delicacies served on
banana leaves or golden platters.
Āhāra in Sanskrit Sāhitya: A Reflection on Food in Ancient India
Food, or āhāra, holds a central place in Sanskrit literature, reflecting the material and spiritual ethos
of ancient India. From Vedic hymns to classical poetry, food is portrayed as sustenance, art, and a
symbol of cosmic harmony.
Sanskrit texts classify food into three categories based on its effects on the body and mind: sattvic
(pure), rajasic (stimulating), and tamasic (impure). The Bhagavad Gītā and Ayurvedic texts, such as
Charaka Samhita, emphasize food’s role in health and spiritual well-being. Ancient diets included
rice, barley, lentils, fruits, spices, dairy, and beverages like milk, buttermilk, and sura. Ritualistic soma,
often highlighted in Vedic hymns, played a crucial role in yajñas.
In the Vedic period, food was central to rituals, symbolizing divine offerings. While certain texts
reference meat consumption, vegetarianism gained prominence with doctrines like Ahimsa. Food
metaphors in Vedic hymns depicted cosmic processes, and artistic presentations of offerings
reflected societal aesthetics.
Classical Sanskrit poetry, such as Kalidasa’s works, celebrates the sensory delights of food. Banquets
are described with opulence, and culinary imagery is intertwined with emotions. Sweetness
symbolized love, while sour flavors conveyed longing.
As Colleen Taylor Sen’s Feasts and Fasts highlights, food in Sanskrit literature transcends sustenance.
It embodies social identity, artistic expression, and a bridge to the divine, showcasing the profound
connection between nourishment and culture in ancient India.
Food and Related Art in the Vedic Age
The preparation, presentation, and consumption of food were intertwined with art and ritual practices during the Vedic
age. Food was considered a divine gift and was integral to spiritual practices.
Ritualistic Importance:
Food played a central role in yajnas and other ceremonies. Offerings included grains, milk, ghee, and meat, which were
placed in sacred fires as part of prayers to deities.
Specific dishes like karambha (a porridge-like dish) and purodasa (a type of bread) were prepared for rituals.
Utensils and Presentation:
Food preparation often involved the use of intricately designed clay or bronze utensils.
The use of leaves, especially banana or sal leaves, as serving plates added an artistic and eco-friendly touch.
Music and Poetry:
Chants, hymns, and mantras, such as those in the Rigveda, often mentioned food items symbolically, reflecting their
spiritual and social importance.
The rhythmic preparation of food and its use in yajnas had an almost theatrical or performative aspect.
Food in Sanskrit Poetry
In Sanskrit literature, food is more than sustenance; it is often symbolic of prosperity, divine grace, and the essence of
life itself. Sanskrit poetry from the Vedic and later classical periods is replete with references to food, emphasizing its
cultural and aesthetic significance.
References in Vedic Hymns:
Hymns frequently describe the abundance of food as a sign of divine blessings (annapurna).
Metaphors often connect food with cosmic elements, such as milk with the moon or ghee with fire.
Epic Literature:
The Mahabharata and Ramayana vividly describe feasts and banquets. For example, Draupadi’s divine vessel in the
Mahabharata is said to have provided unlimited food.
Kings and sages are often depicted as generous hosts, showcasing their prosperity through lavish food offerings.
Classical Poetry:
Poets like Kalidasa incorporate food imagery to depict emotions and settings. For example, mango blossoms symbolize
spring, and honey represents sweetness and romance.
Culinary art and feasting are woven into depictions of celebrations, festivals, and daily life in works like Raghuvamsa
and Meghaduta.
