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Architectural data in the Puranas

by Sharda Devi | 2005 | 50,074 words

This essay studies ancient Indian architectural science as found in technical treatises and the Puranas, with special reference to the Matsya, Garuda, Agni and Bhavishya Puranas. These texts detail ancient architectural practices, covering temple and domestic designs, dimensional specifications, and construction rules. The study further connects ar...

Selection of Site (for building houses)

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The ground be neither barren soil nor a disputed property. 18 The houses were to be constructed only after the careful selection of the site. The Matsya Purana 19 lays down that a dwelling house should not be made close to a temple, or near a wicked man's house, or near a minister's house or near a square where four ways meet. By doing that one invites grief and misery on himself. The Agni Purana 20 mentions that the area of the town or village in which a house is built must also be taken into account (nagaradika vastu). The character or personality of a house varies with where it is located. The chapter 46 of the GP 21 says that vastu means the site for building and also the house. Vastu-puja means the worship of the site chosen for building a house. It is treated as a must for the safe and sound construction. The Matsya Purana 22 suggests that white coloured soil with sweet taste was most suitable for the Brahman residents, whereas the red coloured soil having pungent flavour is most suitable for the Ksatriyas. In a similar fashion, yellow colour of soil with bitter taste and black colour soil with astringent flavour is suitable for the Vaisya and Sudra residents

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196 respectively. Similar kind of four colours of soil are allotted to four castes. in the Agni Purana 23 It also describes that the brahman land smells ghee, Ksatriya land blood, Vaisya land cooked rice and the Sudra land wine. They should also taste sweet, pungent, bitter and astringent tastes in order as also mentioned in the Matsya Purana 24 The Samarangana Sutradhara 25 slightly differs and allots tastes like sweet, astringent, pungent and bitter to four castes respectively.

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