In the heart of Central London, near the British Museum, there is a stately four-story building that in 1969 became the first temple of the International Society for Krishna Consciousness (ISKCON) in England. At the official opening ceremonies, Srila Prabhupada…

This zesty side dish is particularly pleasing in a large, full-course meal with two or more varieties of rice. It is served at room temperature, sometimes chilled, but it always retains a pungent warmth from its substantial quantity of cracked black pepper. The rice…

Panir cheese, which has no counterpart in Western cuisine, is made by adding a curdling agent to boiling milk and collecting and draining the resulting curds. In this recipe, the cheese is cut into cubes and fried in ghee or vegetable oil. Panir cheese is a…

Fried cubes of fresh homemade cheese add succulent, moist chunks of flavor and nutrition in the form of protein ana calcium to this simple pilaf. The bell peppers and tomatoes add nuances of taste, texture and color, along with their own nutritional value. The result…

It is hard to translate the word badi , as there is no counterpart to the badi or ground dal cake in American or Continental cuisine. Selected legumes (dals ) are soaked, drained and ground into either mild or highly seasoned paste. This is dropped on the drying trays…

This relatively simple sweet rice is made regal by the color and flavor of saffron. The success of the dish depends on the delicate balance of flavors contributed by the rice, saffron and sweetener. Jaggery , light brown sugar, or maple sugar is the best sweetener for…

Saffron—the dried stigmas of the saffron crocus—has been widely used in Vedic cooking for more than fifty centuries, despite being the world’s most costly seasoning. It is very potent: a good-sized pinch of high-quality saffron threads, with their brilliant…

If you have a piece of fresh coconut in your refrigerator, try this recipe. It is quick, easy and delightful. The rice is cooked with whole sweet spices, and golden-fried coconut strips are folded in along with the chaunk (spices cooked in ghee or coconut oil), which…

Rice and potatoes? A unique and surprisingly delicious pilaf. In this recipe, julienned strips of potatoes are marinated in yogurt and grated coconut and sautéed with seasonings until they are richly browned. Next, rice and peas are added, then cooked with the…

This moist, pleasantly seasoned rice and yogurt dish in the South Indian tradition takes only a short time to prepare. Whenever rice is combined with yogurt, the result is refreshing, nutritious and easy to digest. The combination may be served either chilled or at…

This dish is centuries old and is mentioned in the ancient Vedic texts. It is nutritious and easy to digest. It is served at room temperature or slightly chilled and is a good selection on a light summer luncheon menu with any vegetable or salad. It is also good on a…

This light, mildly piquant lemon-flavored rice dish is enlivened with crunchy bits of cashew nuts. The final burst of flavor comes from a fried seasoning called chaunk , made of mustard seeds and split urad dal fried in ghee or sesame oil until the aromatic oils in…