Note 13 — CHAPTER 2
Reading edition
263Hence, perhaps, the name khushka for tika. [Khushka, khushk, ‘dry,’ is plain boiled rice without seasoning.] Grains of ground rice in curds is the material of the primitive tika, which the author has had applied to him by a lady in Gujargarh, one of the most savage spots in India, amidst the levée en masse, assembled hostilely against him, but separated amicably.