Why no Garlic and Onions?
"Garlic and onions are both rajasic and tamasic, and are
forbidden to yogis because they root the consciousness more firmly
in the body", says well-known authority on Ayurveda, Dr.Robert
Coals to Newcastle
It's rather sad, though not at all unexpected, that Indian science
textbooks are now promoting a non-vegetarian diet in a land that
was once the home of vegetarian food, and a shining beacon for all
things spiritual, including Ayur Veda and the science of
what foods to eat...
The Many Faces of Halva
Anyone who has ever visited a Hare Krishna restaurant will have
undoubtedly tasted Halva. The memory of its sweet, warm, moist,
spiritually-infused comfort foodiness will, no doubt have lingered
long after all traces of the buttery ecstacy have left the lips.
You may not know just how widespread the Halva story actually is...
Classical Indian Sweets
There are countless types of sweets in India, all with hundreds
of regional variations. Bengal alone has a purported 2000 varieties...
Brahma-Muhurta - The Time of Rising from Bed
"Early to bed, and early to rise, makes a man healthy,
wealthy and wise." The sages of ancient India adhered to this
oft-quoted proverb long before it was coined by Benjamin Franklin.
Find out why...
Meat and the Environment
Killing animals for food, fur, leather, and cosmetics is one of
the most environmentally destructive practices taking place on the
Is Milk for Everyone?
If milk is so beneficial, why is there so much controversy about
What is Organic/Biodynamic Food?
60% of all herbicides, 90% of all fungicides, and 30% of all insecticides
are carcinogenic. Pesticides are poisons designed to kill organisms,
so they can also harm humans...
A Meat Eater's Delight
"The pan hissed and sizzled... Prabhupada slid the potatoes
and panir cubes into the pan, followed by the eggplant and salt,
and simmered them slowly."
What is Taste?
The human craving for flavour has been a driving force in history.
Royal empires have been built, unexplored lands have been traversed,
great religions and philosophies have been changed forever...
Dal - An Answer to the Protein Question
Beef-, fish-, and chicken-lovers take note: There's a cheaper, tastier,
healthier and saintlier way to meet your protein needs...
Curry Leaf Heaven
The thin, shiny, dark-green leaves of the South-East Asian tree
Murraya koenigii are as important to Asian food as bay
leaves are to European ...
I'm Just Mad about Saffron
Saffron has enjoyed immense popularity throughout the world
for centuries as a drug, a dye, a perfume, and as a kitchen flavour...
Do you read the fine print on packets of cheese when shopping?
Maybe not. But for strict vegetarians, it makes for essential reading.
Why all the fuss?...
Ginger the Miracle Herb
Over millenia, millions of people have enjoyed the benefits
of ginger. For spiritual upliftment, digestive comfort and strength,
stimulation and relief from infirmity, ginger has been heralded
as the herb of choice...
The Chickpea that Ate Melbourne
The other day a mature-age lady, who looked and spoke uncannily
like Dame Edna Everidge, stopped me on Swanston Street for a chat...
The World's Oldest Rice Pudding
Of all the world's exceptional kitchens, perhaps none are as grand
as the kitchen compound of the Jagannatha Temple in Puri, Orissa,
that basks on India's eastern seaboard adjoining the Bay of Bengal...
A Bed of Roses
For centuries, the divine fragrance of rose has been captured and
preserved in the form of rose water by the simple process of steam
distillation of fresh rose petals with water...
In response to the increasing demand for more ecologically sensitive
and healthy housing, modern architects are now drawing on ancient
architectural traditions in order to create contemporary buildings
based on thousands of years of empirical wisdom...