Word spread quickly about the exotic and delicious vegetarian feasts the Hare Krsna devotees were having. Before long, each Sunday the small temple room and courtyard would fill with guests eager to try the delicacies the devotees were generously serving.
Werkie parathas are deep-fried so they turn out more like a pastry than a flat bread. They’re multilayered and have a rich, buttery flavor. They’re ideal as a breakfast treat or an afternoon snack. But werkies are for those who want a culinary challenge: they’re tricky to make.
Hare Krsna devotees don’t eat meat, fish, or eggs, they don’t have to worry about cholesterol in fried foods. A tablespoon of ghee contains only 31 milliliters of cholesterol—nothing compared to the 274 milliliters in just one egg.
Advaita Acarya offered to the Deity of Lord Krsna the feast his wife had prepared. Pleased to see the gorgeous arrangement for Krsna’s pleasure, Lord Caitanya expressed His great satisfaction. Then He humbly sat down to one side, expecting to take a small portion of the offering.
Many vegetarian foods are a better source of protein than meat is. A typical hundred-gram portion of meat contains about twenty grams of protein, whereas an equal amount of cheese or lentils yields about twenty-five grams.
Ice cream, the ingredients don’t vary much from one brand to another. But ice cream that’s been prepared for Lord Krsna and offered to Him with love and devotion stands above all others.
The art of making these sweets has been preserved through generations of specialized sweet-makers in India. There the sweet repertoire is extensive and elaborate, and although preparing such sweets may appear simple, to do it masterfully requires great skill.
In that kingdom of perfect peace, where the knowledge of God will dissolve all evil, we won’t kill animals for food, because our food will be provided by God Himself.
There are sweet spices, like cinnamon and cardamom, pungent ones like cayenne, and mixed tastes like cumin and coriander. Spices influence not only the taste of food, but also the appearance, texture, and aroma.
Whether you look at Lord Krsna’s cuisine from the viewpoint of taste, health, economics, morality, or spiritual benefit, it’s our firm conviction that it’s the best in the world.
This month, I’d like to discuss three-basic ways of cooking vegetables. As you become thoroughly conversant with these three basic methods and as you observe how each method affects the ingredients you will learn how to vary the final taste, texture, and appearance of the dish.
On the anniversary of Srila Prabhupada’s appearance his followers celebrate by preparing one of his favorite dishes—kachoris—spicy vegetable savories.
The family meal has hardly survived in our suburban lives. Dad now leaves home early to the office, a communal breakfast is out of the question. As for dinner . . . well, the kids aren’t hungry anyway.
What we have been calling “Lord Krsna’s Cuisine” on these pages actually includes five cuisines: western Indian (Maharashtrian and Marwari), eastern Indian (Bengali), southern (Madras;), northwest central (Gujarati), and northern (Punjabi).
Cooking for God? How absurd that sounds to the sophisticates of this modern age! How anthropomorphic! But why not? Why not cook transcendentally?
Paste masala refers to spices and herbs that have been ground to a moist, smooth consistency. When slowly simmered, paste masalas impart a full-bodied flavor that is distinctive yet subtle—an ideal spicing for dry bean dishes, dals, gravies, and moist vegetables.
We’re featuring dishes that are quick and easy. Puffed rice is a light meal. Not exactly “instant,” but almost.When it comes to food, we want it effortlessly and fast.
Even the classiest restaurants aren’t prepared for the vegetarian. A vegetarian friend who was obliged to go to a famous Italian restaurant for a business lunch told me of her plight.
For the unexpected guest here are some nibblers you can prepare and keep on hand to serve between meals. They have a diverse range of textures and flavors. You can store them and eat them at room temperature, or warm them in the oven.
Cooking for Krsna, offering the prepared foods to Him with devotion, and tasting this offered food—the prasadam—stimulates our dormant love for Krsna.