The Sanskrit term Ṣaḍvidhānna can be transliterated into English as Sadvidhanna or Shadvidhanna, using the IAST transliteration scheme (?).

In Hinduism

Ayurveda (science of life)

Dietetics and Culinary Art (such as household cooking)

Source: Shodhganga: Dietetics and culinary art in ancient and medieval India

Ṣaḍvidhānna (षड्विधान्न) refers to the six kinds of “cooked rice” (bhakta) as described in the 17th century Bhojanakutūhala (dravyaguṇāguṇa-kathana), and is commonly found in literature dealing with the topics of dietetics and culinary art, also known as Pākaśāstra or Pākakalā.—[...] We have seen that mere rice cooked well, is known by the term kevalānna. In the same way rice can cooked with different constituents. Cooked rice dishes are of six types based upon the different ingredients used along with rice. These, collectively called as ṣaḍvidhānna. [...] To describe this ṣaḍvidhānna the author quotes an Ayurvedic text namely Kriyāsāra.

context information

Āyurveda (आयुर्वेद, ayurveda) is a branch of Indian science dealing with medicine, herbalism, taxology, anatomy, surgery, alchemy and related topics. Traditional practice of Āyurveda in ancient India dates back to at least the first millenium BC. Literature is commonly written in Sanskrit using various poetic metres.

See also (Relevant definitions)

Partial matches: Shadvidha, Anna.

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Full-text: Shadvidha, Caturmukha, Paramanna, Mudganna, Haridranna, Krisarodana, Gudodana, Dadhyanna, Bhakta, Dadhyodana.

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