“I learned to cook by watching others—my mother, my aunt, and even the ‘walas’ [restaurant and street-stand cooks] in Calcutta,” Srila Prabhupada said. Later on, in his householder days, he occasionally joined his wife in the kitchen.
Beef-, fish-, and chicken-lovers take note: There’s a cheaper, tastier, healthier, saintlier way to meet your protein needs — dhal. Besides being a good source of iron and B vitamins, is an excellent source of vegetable protein.
Rice, one of the oldest grains known to man, has throughout history been a staple in the diet of nearly three fourths of the world’s people, and it remains so today.
The most popular of all unleavened breads, chapatis are traditionally made with stone-ground whole-wheat flour. Thus they’re rich in fiber, vitamins B and E, protein, iron, unsaturated fats, and carbohydrates.
Milk, the miracle food, yields cheese, cream, yogurt, butter, and ghee. The essence of milk and the consummate cooking medium, ghee imparts such a refined, irresistible flavor that it’s earned the label “liquid gold” from those experienced in preparing Krsna’s cuisine.