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Read one verse of Śrī Caitanya Caritamrta with its Bengali, transliteration, word meanings, translation and study points.
Śrī Caitanya Caritamrta · Text Antya 16.112
তাতে এই দ্রব্যে কৃষ্ণাধর-স্পর্শ হৈল ।
অধরের গুণ সব ইহাতে সঞ্চারিল ॥ ১১২ ॥
tāte ei dravye kṛṣṇādhara-sparśa haila
adharera guṇa saba ihāte sañcārila
“Therefore, it is to be understood that the spiritual nectar of Kṛṣṇa’s lips has touched these ordinary ingredients and transferred to them all their spiritual qualities.
Read Śrīla Prabhupāda's purport on Vedabase.ioThree study points drawn from the translation and purport.
Śrī Caitanya Mahāprabhu explained that the spiritual nectar of Kṛṣṇa’s lips had touched the ordinary ingredients.
Through that touch, the ingredients received spiritual qualities and became extraordinary and spiritually delicious.
Everyone had tasted these ingredients before. Their uncommon flavor was proof that prasādam becomes delicious by touching Kṛṣṇa’s lips.
Śrīla Prabhupāda's own sentences, chosen from the purport as its central points. Read the full purport on Vedabase to see them in place.
Sweetness amidst longing. Jagannātha’s prasādam awakens intense awareness of Kṛṣṇa’s sweetness.
The mood of Antya 16 as a whole, an editorial reading, not the text itself. See the emotional atlas
From Śrīla Prabhupāda's chapter summary, the lines nearest this verse:
When Śrī Caitanya Mahāprabhu ate the remnants of food known as vallabha-bhoga, He described the glories of such remnants of the Lord’s food and then fed all the devotees the prasādam. Thus they all tasted adharāmṛta, the nectar from the lips of Lord Śrī Kṛṣṇa.Read the whole chapter summaryBack to this verse in Antya 16
Learn the words of the verse.
Take one thing from this verse into your day.
How does remembering Kṛṣṇa’s touch change my understanding of prasādam?
Before receiving prasādam today, recall that its spiritual qualities come from the touch of Kṛṣṇa’s lips.
Study points are short summaries, not the translation. Confirm them in the original text and purport on Vedabase.
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