तए णं से सिरीए महाणिसिए बहूणं जलयर-थलयर-खहयराणं मंसाइं कप्पणिकप्पियाइं करेइ, तं जहा-सण्हखंडियाणि य वट्टखंडियाणि य दीहखंडियाणि य रहस्सखंडियाणि य हिमपक्काणिय जम्मपक्काणिय घम्मपक्काणिय मारुयपक्काणिय कालाणिय हेरंगाणिय महिडुाणिय आमलरसियाणि य मुद्धियारसियाणि य किविट्टुरसियाणि य दालिमरसियाणि य मच्छरसियाणि य तलियाणि य भज्जियाणि य सोल्लियाणि य उवक्खडावेइ, उवक्खडावेत्ता अण्णे य बहवे मच्छरसए य एणेज्जरसए य तित्तिरसए य जाव मयूररसए य, अण्णं च विउलं हरियसागं उवक्खडावेइ, उवक्खडावेत्ता मित्तस्स रण्णो भोयणमंडवंसि भोयणवेलाए उवणेइ । अप्पणा वि य णं से सिरीए महाणिसिए तेंसि बहूहिं जाव जलयर-थलयर-खहयरमंसेहिं रसेहिं य हरियसागेहिं य सोल्लेहिं य तलिएहिं य भज्जिएहिं य सुरं च महुं च मेरगं च जाई च सीधुं च पसण्णं च आसाएमाणे वीसाएमाणे परिभाएमाणे परिभुंजेमाणे विहरइ । तए णं से सिरीए महाणिसिए एयकम्मे एयप्पहाणे एयविज्जे एयसमायारे सुबहुं पावक्कमं किलिकलुसं समज्जिणित्ता तेतीसं वाससयाइं परमाउयं पालइत्ता काल मासे कालं किच्चा छट्टीए पुढवीए उवण्णे । ॥८.८॥
That royal cook Shriya prepared the flesh of many aquatic, terrestrial, and aerial creatures cut into various forms — thin slices, round cuts, long pieces, short pieces, cooked in ice, cooked at birth, sun-cooked, wind-dried, darkened, tenderized, with mango sauce, grape sauce, wood-apple sauce, pomegranate sauce, fish sauce — fried, roasted, and grilled — and served them at the king's dining hall at mealtime; and cook Shriya himself also tasted and enjoyed all those meats, juices, vegetables, grilled, fried, and roasted dishes, along with wine, honey-wine, grape-wine, spirit-wine, rice-wine, and clear liquor — savoring, relishing, distributing, and consuming continuously; and cook Shriya, devoted to this single craft, this single mastery, this single knowledge, this single practice, having accumulated immense sinful karma and deep moral pollution, after living out his full lifespan of 3,300 years, died and was born in the sixth hell.
This sutra is among the most elaborately descriptive in the chapter, cataloguing the precise culinary methods Shriya employed — a list so detailed it suggests the text preserves actual knowledge of ancient Indian meat-preparation techniques. More than a recipe catalogue, this enumeration serves a moral purpose: it shows that Shriya's sin was not a moment of weakness but an elaborate, skilled, and devoted craft. He was a master of his trade. This is significant because it illustrates that worldly mastery — skill, dedication, expertise — can be entirely in service of harm. The phrase "devoted to this one activity, this one specialty, this one knowledge, this one practice" is a powerful inversion: the same words used in Jain texts to describe a monk's total dedication to renunciation are here applied to total dedication to killing. The result is karmic accumulation so massive that Shriya's soul descends to the sixth hell — one of the deepest realms of suffering — after 3,300 years. The lifespan itself is extraordinary, suggesting that the depth of immersion in harmful karma over a prolonged and expert career produces proportionately severe consequences.
The simple version: Shriya spent his entire life — 3,300 years — perfectly devoted to killing and cooking creatures in every way possible, and enjoying meat and alcohol. Because of this, he went to the sixth and deepest level of hell when he died.
Hellish Birth
Karmic Fruit
Suffering
Renunciation