The banquet hall looked splendid with food seasoned with salt and sour ingredients. There was ragashadavas (syrup made with grapes, pomegranates, different juices like half ripe mangoes and seasoned with ginger cardomom, butter etc). Heavy chains, anklets and shouldersstraps were thrown aside. (The people relaxed while eating and drinking and discarded heavy ornaments). Many glasses were found scattered or drinks spilt on the floor after use.Many fruits and flowers were kept.