#mushroom pakora

[evanfraser]

Discover the Authentic Flavors of South India at Kolapasi Brisbane

Introduction: 

Are you craving the rich and diverse flavors of South Indian cuisine? Look no further than Kolapasi Brisbane, where every dish celebrates tradition, taste, and authenticity. Nestled in the heart of Brisbane, Kolapasi offers an unparalleled dining experience that brings the vibrant culinary heritage of South India right to your table.

The Kolapasi Experience: 

At Kolapasi, food is more than just a meal—it's an experience. The warm and welcoming atmosphere greets you as soon as you enter and perfectly matches the olfactory adventure you are about to go on. Whether you are a fan of the tangy flavors of Tamil Nadu or the fiery spices of Andhra Pradesh, Kolapasi has something for everyone.

Signature Dishes You Must Try:

Chettinad Chicken Curry: A fiery and flavorful dish, this Chettinad specialty is a must-try for spice lovers. Marinated with a blend of hand-ground spices and slow-cooked to perfection, the chicken is tender and flavorful.

Dosa Varieties: Kolapasi offers an array of dosas, from the classic Masala Dosa to the more adventurous Rava Dosa. Each is crisp, golden, and served with chutneys and sambar that are as delicious as authentic.

Biryani: No South Indian meal is complete without biryani, and Kolapasi's version does not disappoint. Whether you choose Vegetable, Mutton, or Chicken Biryani, you'll be in for aromatic basmati rice with the best ingredients and spices.

Why Choose Kolapasi Brisbane? 

Kolapasi is more than just cuisine; it promotes and conserves South India's rich culinary traditions. The chefs at Kolapasi are passionate about delivering an authentic experience using traditional cooking methods and the freshest ingredients. Whether you're dining in or taking away, Kolapasi ensures that each dish is crafted carefully and served with love.

Catering and Special Events: Planning a special event or a family gathering? Kolapasi Brisbane also offers catering services that bring the same authentic South Indian flavors to your occasion. Whether it's a wedding, corporate event, or a casual get-together, Kolapasi's catering will impress your guests.

Conclusion: Kolapasi Brisbane is more than just a restaurant; it's a gateway to the rich and diverse culinary landscape of South India. Kolapasi offers a dining experience that will excite your senses and have you returning for more, whether you're a die-hard fan of South Indian cuisine or a newbie keen to try new flavors.

Visit us today at Kolapasi Brisbane and embark on a flavorful journey.

[scr4n]

Dinner at an Indian restaurant 🇮🇳

starter share platter: vegetable samosas, vegetable pakora, mushroom pakora, onion rings, red onions, pink sauce

mains: South Indian garlic chilli chicken curry with pilau rice & chicken chasni with pilau rice

[tomatonibbler]

watched so many of those ranking death row final meal videos and it made me wonder what my final meal would be. im also pretty high.

paneer bhurji

bhagain bartha

fried fish with tartar sauce

baked mac and cheese covered in cheese sauce

gnocchi and shrimp in a vodka sauce covered in parmesan

fried green tomatoes, mozerella and red tomatoes on swewers

palaak paneer with peas in it

fettucine alfredo with mushrooms and spinach

mango lassi

15pc of garlic naan

vegetable pakora with 8oz of mint chutney

full english with veggie sausages with beans

loaded fries

[asanjou]

i have the largest portion of mushroom pakora anyone's ever seen rn btw

[emulation-0]

hi Hanan what's your favoritè iftar meals??

i love aloo chana chaat !! its chickpeas and diced potatoes in whisked yogurt mixed with chaat masala and with either pakodi or papdi !! papdi is like a thick crispy cracker and i either like to crush it into the chaat or just scoop it with it, and the type of pakodi im talking about is like. a crispy chip? shaped like a cheeto? but its not a chip

i also like pakoras (can be potato, mushroom, onion, etc. covered in batter and fried) and fruit chaat :))

[staceymcgillicuddy]

NO BAD NIGHTS ON MY WATCH

let me distract u: what’s your fav foods?

Thank u friend!

I will give you tiers! Like, gourmet fancy shit, probably oysters (which is so funny because they used to be peasant food but w/e they're delicious), but I only eat them if I'm by the ocean.

Beyond that, there's not much I don't enjoy. I love burgers, pizza, any sort of good noodle dish from any ethnicity as long a there is a noodle and some sauce. Uhhh... bibimbap. Almost any Indian dish I've ever tried. Pakora as a snack. Weird grain bowls if they have bulgur and feta? I merely tolerate most vegetables but I do have genuine love for mushrooms and arugula and appropriately roasted broccoli.

Trash panda-style, I would eat Lay's sour cream & onion chips until I died, probably. Peanut butter anything, but especially the Trader Joe's dark chocolate PB cups. Ben & Jerry's Phish Food with PB swirled in is like... yes. It's so good.

Man, I'd have a heck of a time making my last meal list if I were on death row.

[shoezuki]

my parents THOUGHT they didnt like indian food because like. their experiences were basically limited to the random curries offered at white boring restaurants or canned curries. but recently i made a butter chicken recipe for dinner that they fuckign LOVED. like straight up my mom was obsessed w it and wanted the recipe i found. unfortunately i had to make some adjustments cuz at the time i didnt have much money to buy some things n didnt have the time to go to one of the indian grocers in my town.

but now im like. i have discovered a new Cooking Goal to make more dopeass indian and south asian dishes as authentically as i can. cuz its fuckign good and i already have an established love for japanese/chinese and other asian foods but havent delved too far into indian foods beyond like. pakoras and samosas.

but the issue im having is that me and my mom have WILDLY different tastes in foods and spice levels and many vegetables. like i love peas but they make her nauseous. i love a good spicey kick but shes not partial to it. i cant stand peppers or onions or mushrooms, she loves all those. its a fucking battle

[theweecurryshop]

Delicious starters at Glasgow Curry House-The Wee Curry Shop

When it comes to beginning your culinary journey  at theweecurryshop, a well-known Glasgow curry house.Savor delicious Glasgow Indian food at theweecurryshop, which features traditional recipes with authentic spices.Here are some of our top starters that you absolutely have to try:

1. Chicken Pakora

2. Garlic Fish Pakora

3. 5 Spiced Chicken Tikka Pakoda

4. Masala Potato Fritters

5. Ginger Fish Cakes

6. Onion Bhajis

7. Poori (Chicken/Mushroom/Chana)

8. Spiced Haddock with Pickling Spices & Tomatoes

Each starter at theweecurryshop is carefully prepared with fresh ingredients and traditional recipes, ensuring a delicious start to your dining experience. Whether you're a fan of spicy, crispy, or aromatic meals, our starters cater to every palate, setting the tone for a great meal.

Address: 7 Buccleuch St, Glasgow G3 6SJ, United Kingdom

To contact us via the call: +44 141 3530777

Our map location: https://maps.app.goo.gl/Uiz9u4uxBc8GSZg16

For more details visit us at: https://theweecurryshop.co.uk/

[khanabanana2024]

Mushroom Pakoras | How to make Delicious Mushroom Pakoras | Chef Pallavi...

[sharmaspaneer]

Paneer Perfection: Discovering the Versatility of This Indian Dairy Delight

Paneer is a beloved Indian dairy staple that is versatile and fits seamlessly into various dishes. Its mild flavor and firm texture make it perfect for countless culinary creations, from rich curries and grilled skewers to stuffed breads and fresh salads, offering endless possibilities for delicious meals.

Paneer is the protein of choice for vegetarians in India and is also a firm favorite of many non-vegetarians in the country. Today, it is easy to buy Paneer in Sydney and prepare amazing delicacies for your family. Indian paneer is much loved across Australia today, as it can be prepared in several ways. While some people are fond of simple tiranga salad and delicious paneer tikka, others love to prepare tasty stuffed paneer pakoras or even more sophisticated paneer biryani. If you have kids at home who fuss while eating vegetables, you can always make paneer bhurji for them. This may look like the simple scrambled paneer dish that's made by cooking crumbled paneer with onions, tomatoes, and spices, but moms usually sneak in a host of other vegetables like carrots, French beans, peas, mushrooms, etc. It's a quick, easy, and highly nutritious dish.

If you want to make a more traditional Indian dish after buying Paneer in Melbourne, whipping Dhungar Paneer Masala and Achari Paneer would be a good idea. The former is a highly flavorful dish that uses the ancient dhungar technique of smoking food. This traditional recipe can add an extraordinary twist to your dining spread and is perfect for serving guests. Achari paneer, on the other hand, is a delicious dish of soft paneer cubes in smooth, tangy gravy made with pickling spices and can be prepared without any hassle.

[jheelrestaurant]

Dining Experience at the Best Indian Restaurants Near Me: From Appetizers to Desserts

When it comes to dining out, finding the best Indian restaurant near me can transform an ordinary meal into an extraordinary culinary journey. From the vibrant spices in the appetisers to the rich, indulgent desserts, the best Indian restaurants offer a complete dining experience that delights the senses. In this article, we'll take you on a tour through the diverse and delicious offerings of top Indian eateries, ensuring your next visit is nothing short of exceptional.

Appetisers: A Flavorful Start

Classic Indian Starters

A great Indian meal begins with an array of appetisers that set the tone for what's to come. At the best Indian restaurants near you, expect to find classics such as samosas and pakoras. These golden, crispy treats are filled with a variety of ingredients, from spiced potatoes and peas in samosas to mixed vegetables or cheese in pakoras. These starters are perfect for sharing and are often accompanied by a selection of chutneys, including tangy tamarind and fresh mint.

Innovative Twists on Traditional Appetisers

Many top-tier Indian restaurants elevate the traditional appetiser by adding a modern twist. You might encounter dishes like tandoori prawns, marinated in a blend of spices and grilled to perfection, or stuffed mushrooms with a spicy, herby filling. These creative variations not only pay homage to classic flavours but also introduce new, exciting tastes that keep diners coming back for more.

Main Courses: A Symphony of Flavours

Signature Curries and Main Dishes

The heart of any Indian dining experience lies in its main courses. At the best Indian restaurants, you'll find a rich selection of curries, each offering a unique flavour profile. Butter chicken and lamb rogan josh are perennial favourites, known for their creamy, spiced sauces that complement perfectly cooked meats. For a vegetarian option, palak paneer and chana masala provide hearty, flavour-packed alternatives.

Regional Specialties

One of the joys of dining at top Indian restaurants is exploring regional specialties. From the aromatic biryanis of Hyderabad to the spicy curries of Kerala, these dishes showcase the diverse culinary traditions of India. Be sure to try regional delights like Goan fish curry or Rajasthani laal maas for a taste of the unique ingredients and techniques that define Indian cuisine.

Breads and Sides: The Perfect Accompaniments

Artisan Indian Breads

No Indian meal is complete without a selection of breads. The best Indian restaurants often serve a variety of freshly baked breads such as naan, roti, and paratha. Whether you prefer a buttery garlic naan or a flaky, stuffed paratha, these breads are perfect for scooping up curries and soaking up sauces. Each type of bread offers a different texture and flavour, enhancing your overall dining experience.

Flavourful Sides

In addition to breads, Indian meals are typically accompanied by a range of sides. Raita, a cooling yoghurt-based dish with cucumber and spices, helps balance the heat of spicy curries. Dal, or lentil dishes, provide a comforting, protein-rich complement to main courses. Pickles and papadams add an extra layer of flavour and crunch, making every bite a delight.

Desserts: A Sweet Finale

Traditional Indian Sweets

To end your meal on a high note, indulge in some traditional Indian desserts. Gulab jamun, deep-fried dough balls soaked in a sweet syrup, and rasgulla, soft cheese balls in a light syrup, are classics that never fail to satisfy. Kheer, a creamy rice pudding flavoured with cardamom and garnished with nuts, offers a soothing, sweet finish to your meal.

Contemporary Dessert Offerings

Many fine dining Indian restaurants are also known for their innovative desserts. You might find dishes like saffron and pistachio panna cotta or masala chai crème brûlée, which combine traditional Indian flavours with modern techniques. These contemporary desserts offer a fresh take on classic sweets, appealing to both traditionalists and adventurous eaters alike.

Dining at the best Indian restaurant near you promises a memorable experience from start to finish. Whether you’re enjoying the crispy, flavourful starters, indulging in hearty main courses, or treating yourself to delightful desserts, each dish is crafted to offer a unique and satisfying taste of India. With a diverse menu that caters to all preferences, these top Indian restaurants ensure that every meal is an exquisite journey through one of the world’s most vibrant cuisines. So, the next time you’re looking for a dining adventure, consider exploring the rich, diverse offerings of your local Indian dining gems.

[sublimedefendormusic]

Indian Fusion: Where Traditional Flavors Meet Scottish Ingredients in Edinburgh's Restaurants

Edinburgh, a city rich in history and culture, is not only renowned for its majestic castles and breathtaking landscapes but also for its vibrant culinary scene. Among the myriad of cuisines available, Indian fusion cuisine has been making waves, offering a unique blend of traditional Indian flavors with a Scottish twist. In this blog post, we'll delve into the intriguing world of Indian cuisine in Edinburgh, exploring how chefs creatively marry the exotic spices of India with the fresh, local ingredients of Scotland.

Embracing Tradition and Innovation

Indian cuisine is celebrated worldwide for its aromatic spices, vibrant colors, and diverse range of flavors. However, in Edinburgh, chefs are taking this culinary tradition a step further by infusing it with the rich bounty of Scottish produce. From succulent salmon to tender lamb, and even haggis, these innovative chefs are reimagining classic Indian dishes with a Scottish flair.

At the heart of Indian fusion cuisine lies a deep respect for tradition coupled with a willingness to experiment. Chefs draw inspiration from both Indian and Scottish culinary heritage, combining age-old recipes with contemporary techniques to create dishes that are truly one-of-a-kind. Whether it's a tandoori venison steak or a spicy haggis samosa, each bite tells a story of cultural exchange and gastronomic innovation.

Exploring Edinburgh's Culinary Hotspots

In Edinburgh, there's no shortage of restaurants that excel in Indian fusion cuisine. One such establishment is "Spice & Thistle," where diners can savor dishes like whisky-infused chicken tikka and neeps and tatties curry. The menu at "Tandoori Highlands" showcases a tantalizing array of fusion delights, including wild mushroom biryani and whisky-smoked salmon kebabs.

For those seeking a more upscale dining experience, "Saffron & Tartan" offers a refined take on Indian fusion cuisine, with dishes like Highland lamb vindaloo and Scottish scallop curry gracing its menu. Meanwhile, "Curry Castle" has gained a loyal following for its innovative fusion tapas, featuring bites like haggis pakoras and tandoori-cooked haggis with whisky sauce.

The Future of Indian Fusion Cuisine

As Edinburgh's culinary landscape continues to evolve, the future looks bright for Indian fusion cuisine. With a growing emphasis on sustainability and locally sourced ingredients, chefs are finding new ways to marry the best of both worlds. From pop-up supper clubs to food festivals celebrating cross-cultural exchange, the appetite for Indian fusion fare shows no signs of waning.

In conclusion, Indian fusion cuisine in Edinburgh offers a tantalizing blend of tradition and innovation, where the bold flavors of India meet the rich bounty of Scotland's larder. Whether you're a curious foodie or a seasoned gourmand, exploring the city's diverse array of Indian fusion restaurants is sure to be a feast for the senses. So, why not embark on a culinary adventure and discover the magic of Indian fusion cuisine in the heart of Edinburgh?

[everestcurryfastfood]

Top Appetisers The Best Takeaway Food Near Hoyland Serves

From humble fries to spice-marinated fish, appetisers have come a long way in these past few years. Introduced by the Athenians, these small dishes used to get modest attention in the past. However, with time starters have started to captivate foodies and adorn meal tables. If you explore menus of the best takeaway food near Hoyland, you will come across a wide array of starters which will fill your belly and satisfy your soul. Here are menu toppers you must try.

Menu Toppers You Must Try from The Best Takeaway Food Near Hoyland

Chicken Tikka

If you hunt Everest takeaway Hoyland menu, you will find this delicious chicken starter sitting proudly at the top. Even though identified as an Indian Dish, Chicken Tikka has gained a universal status due to its popularity. Be it a luxury restaurant, or a simple food joint, Chicken Tikka has turned into a common dish to savour. With its rising popularity, Chicken Tikka is served in various parties and buffets. However, mostly it is eaten as an Indian appetiser everywhere. So, if you are looking for a platter of chicken starter to elevate your mealtime experience, do give this delicious Indian starter a try,  

Garlic Mushroom 

Garlic Mushroom is that classic vegetarian starter which does not get old. Those who consider vegetarian food as bland or low on taste should try this insanely delicious appetiser. Marinated generously with butter and garlic, this mushroom dish is sure to make your mealtime special. You will find Garlic Mushroom on the best takeaway food near Hoyland menus because it is an immensely famous dish that makes an amazing party snack.

Chicken Pakora

Crispy, crunchy, and amazingly delicious, chicken pakoras are the staple starters which you will get everywhere. This appetiser is for those who like to keep it simple, but don’t want to compromise on the taste. So, if you are craving for something juicy and tender to with your chai, go for this appetiser next time you visit the best takeaway food near Hoyland. In case, you are in a creative mood, club it with spicy garlic sauce to elevate the mealtime fun.      

Seekh Kebab

Seekh Kebab is one of the most famous kebabs you can try. Made from minced meat, your feast will be incomplete without this delicious starter. Seekh kebabs are usually served with mint chutneys and onions to amplify the fun. When grilled to perfection, Seekh Kebabs can sweep anyone off their feet. So, if you are longing to go on a flavourful journey, be sure to try this culinary wonder.   

Tandoori Chicken

A list of appetisers is incomplete without this dish. It is going to transport you to a world of delicious spices and juicy chickens. Tandoori Chicken is a classic starter which has been on the top of every foodie’s favourite list. Be it a birthday party or a friendly gathering, you will find this mouthwatering starter everywhere. So, if you are looking for something grilled and spicy, find Tandoori Chicken on Everest takeaway Hoyland menu and order it without hesitation.

Lastly, there are some more appetisers which need mentioning. If you want to go the traditional known path, you can always go for chilli fish or chicken. Even classic fries are there for you to binge on.

[makanmatefoodcatering]

Makanmate catering services in Singapore

Bento special menu Get ready to experience an explosion of flavours and textures with our specially curated bento boxes! Each box features a variety of Japanese-inspired dishes that are perfect for a satisfying lunch or dinner.

Steamboat package Planning for a small family gathering and worried about what food to eat? Worry no more! Makan Mate Catering Seafood Steamboat package is the right option for such small gatherings. It’s delicious, easy to prepare and you can eat for as long as you like without worrying about the food getting cold. We use only the freshest and finest ingredients to give our customers the best experience possible. Soups are made daily from scratch and simmers for hours on the stove. Seafood Steamboat Package (for 2 persons) 1.Premium Natural Collagen Chicken Broth 2.Whole Prawn 3.Sliced Fish 4.Green Mussel 5.Cured Squid 6.Sliced Boneless Chicken Meat 7.Stuffed Taupok 8.Chicken Meat Ball 9.Prawn Gyoza 10.Chinese Cabbage 11.Seasonal Green 12.Corn 13.Enoki Mushroom 14.Shitake Mushrooms 15.Bee Hoon 16. Homemade Chilli Sauce and Condiments Vegan / Vegetarian Catering Treat your taste buds to a feast of flavours with our top-notch vegan / vegetarian catering menu! Our talented chefs are experts in creating delectable meat-free dishes that are both nutritious and satisfying. Whether it’s a corporate event, a wedding, or a private party, our menu has something for everyone.

Mini High Tea Catering and Buffet Indulge in a luxurious dining experience with our Mini High Tea Catering and Buffet services! Our expert chefs have crafted a menu filled with a variety of delicious mini treats and delectable finger foods, perfect for any special occasion. Whether it’s a bridal shower, a birthday party, or a corporate event, our Mini High Tea Catering and Buffet is sure to impress your guests.

Barbeque delight buffet menu

Grilled Meats: Assorted grilled meats such as chicken tikka, seekh kebab, mutton boti, fish tikka, and prawn skewers.

Barbecue Ribs: Slow-cooked and marinated ribs, often with different sauce options like barbecue, honey glaze, or spicy marinade.

Tandoori Specialties: Tandoori chicken, tandoori fish, or tandoori prawns cooked in a clay oven.

Vegetarian Options: Grilled vegetables, paneer tikka (grilled cottage cheese), stuffed bell peppers, or corn on the cob.

Rice and Breads: Flavoured rice dishes like biryani or pulao, naan bread, garlic naan, or roti.

Salads and Starters: Assorted salads, cold cuts, dips, and appetizers like samosas, pakoras, or spring rolls. Desserts: A variety of sweet treats such as Gulab Jamun

Bento meal

A Bento meal, also known as a Bento box meal, is a single-portion takeout or home-packed meal commonly found in Japanese cuisine. It typically consists of a variety of food items arranged in a compartmentalized box called a Bento set box. Bento meals are known for their balance of flavours, colors, and nutritional elements.

[alibaba1xk]

মাশরুম পকোড়ার রেসিপি শিখে নিন, mushroom pakora recipe – News18 Bangla

ভেজ পকোড়া মানেই আলু, ধনেপাতা বা ফুলকপি নয়৷ আজ শিখে নিন মাশরুম পকোড়ার রেসিপি৷কী কী লাগবেমাশরুম-১ কাপব্রেড ক্রাম্ব-২ কাপলাল লঙ্কা-৪টে পেঁয়াজ-২টোলাল লঙ্কা গুঁড়ো-২ চা চামচজল-প্রয়োজন মতোগ্রেট করা চিজ কিউব-১ কাপনুন-আধ চা চামচকর্ন স্টার্চ-২ টেবল চামচরিফাইন্ড অয়েল-২ কাপধনেপাতা কুচি-আধ চা চামচকীভাবে বানাবেনপেঁয়াজ ও মাশরুম ভাল করে ধুয়ে কুচিয়ে নিন৷ লঙ্কা ও ধনেপাতা একসঙ্গে কুচিয়ে রাখুন৷ একটা বড়…

[thevaisnava]

October 28. Today begins my second week in Vrindaban, and a most auspicious day it is: Anna Kuta, Festival of Grain, a harvest celebration, the most joyous day of Govardhan Puja. This morning, all the temples are decorated with long strips of neern branches and wreaths of mango and tamarind. Flower garlands are strung throughout the temple courtyards. The Deities are dressed in Their best clothes, and huge quantities of food will be offered to Lord Krishna and then freely distributed to everyone. Today, thousands of pilgrims will circumambulate Govardhan Hill. In Chaitanya Charitamrita, Krishnadas Kaviraj writes: Of all the devotees, this Govardhan Hill is the best. O my friends, this hill supplies Krishna and Balarama, as well as Their calves, cows, and cowherd friends, with all kinds of necessities: water for drinking, very soft grass, caves, fruits, flowers, and vegetables. In this way, the hill offers respect to the Lord. Being touched by the lotus feet of Krishna and Balarama, Govardhan Hill appears very jubilant. Govardhan Puja was established by Lord Krishna Himself in order to humble the demigod Indra. Being devotees, demigods do not usually forget Krishna’s supremacy, but somehow, as chief of the demigods, Indra had become mad with power. Therefore Krishna decided to rectify him. The Supreme Lord Krishna ultimately supplies everything to everyone. As long as He’s worshiped, there’s no need to worship the demigods or anyone else. To discourage demigod worship, Krishna argued in various philosophical ways, and the Brijbasis finally agreed to replace the sacrifice to Indra with a harvest festival, called Anna Kuta (anna=grain), in honor of Govardhan Hill and the brahmins. “Prepare delicious food from all the grains and ghee collected for Indra’s sacrifice,” Krishna told them. “Prepare rice, dhal, halavah, pakora, puri, and milk dishes like sweet rice, sweetballs, sandesh, rasagulla, and laddhu. Then invite all the brahmins to eat their fill. After this, give them some money. Also give sumptuous prasadam to the dog-eaters and untouchables. Then give some to the animals, and give fresh grass to the cows. This Govardhan Puja will satisfy Me very much.” The Brijbasis, led by Krishna’s foster father, Nanda Maharaj, began to worship Govardhan Hill by chanting Vedic hymns and offering enormous quantities of food. They gave the cows fresh grass, and, keeping the cows in front, began to circumambulate Govardhan Hill. The gopis rode in bullock carts and chanted Krishna’s glories, and the brahmins blessed the cowherd men and their wives. Krishna was pleased to see that all His instructions were being followed. He assumed a great transcendental form and told the Brijbasis, “Govardhan Hill and I are identical.” Then, in the form of Govardhan Hill, He devoured the offered food, and thus favored His devotees. Of course, this infuriated Indra. He mounted his elephant Airavata and stormed across the sky, leading the dangerous samvartaka clouds. These clouds poured water incessantly, icy winds blew, and lightning flashed. The terrified Brijbasis sought shelter at Lord Krishna’s lotus feet. “As My devotees, you always depend on My mercy,” Krishna told them. “Now I will save you with My mystic power.” Krishna picked up Govardhan Hill with one hand, just as a child plucks a mushroom, and held it over all the Brijbasis. like a great umbrella. Thus they were shielded from the torrents of Indra, and Indra himself, being humbled, returned to his abode. We sit in Srila Prabhupada’s room while he answers letters read to him by Sruta Kirti. It appears that the situation in Bombay will warrant Prabhupada’s personal supervision. The owner of the land in (Bombay) Juhu is stalling. The Society has already given him 50,000 rupees deposit, but he’s claiming that some of his kinsmen oppose the deal. Never before has he mentioned the involvement of other family members. Moreover, the devotees living in the straw huts have fallen sick with malaria.

“What to do?” Prabhupada asks. “As soon as you Western boys and girls come to India, you let yourselves be cheated. Then you get sick. Either stomach sickness or malaria. You don’t know how to take proper care. What can be done? I’m an old man, and now our Society has become too big for me to manage personally. If I’ve committed some offense, it’s that I’ve taken on too many disciples.” “That’s your compassion, Srila Prabhupada,” Pradyumna says. “You’re too compassionate to let others suffer.” “It is my Guru Maharaj who is taking care. And he’s under the guidance of Chaitanya Mahaprabhu. Let us go to hell, if necessary, but let others be saved. That is the Vaishnava attitude.” After breakfast prasadam, Achyutananda, two European brahmacharis—Sukadeva das and Vasudeva—and I hire a taxi to Govardhan. By leaving early, we hope to avoid the crowds along the twenty-eight-kilometer road. Srila Prabhupada tells us that instead of walking the whole fourteen-kilometer parikrama—difficult for tender-footed Westerners—we can walk just a little distance around the Govardhan Deities, who reside near the hill on the road between Kusum Sarovar and the town of Govardhan. “It would be nice to walk the whole parikrama,” he says, “‘but whatever you do, Krishna will appreciate. Just walk the right direction, what do you call—?” “Clockwise?” “Yes. You cannot go backwards. When you stop, you must leave the parikrama.” On the way, we pass only a few pilgrims. The long, flat plain gives no indication of a hill’s existence. Then, just after Kusum Sarovar, we see reddish brown rocks abruptly rising about twenty or thirty feet above the flat expanse. Some cactuses grow between the rocks. “It’s not very high,” I say. “It looks more like a big quarry than a hill.” “Every day, the hill sinks into the ground to the measurement of one mustard seed,” Achyutananda replies. In Braja, it’s not uncommon for great personalities to manifest themselves as hills. Balarama, in the form of Sesha Naga, manifests as Charanpari, Shiva as Nandisvara, and Lord Brahma as Barsana. Millions of years ago, during Satya Yuga, King Dronachal appeared as a mountain in Salmali, eastern India. He had a son, whom he named Govardhan. At Govardhan’s birth, all the demigods showered flowers from the sky. When the sage Pulastya Muni saw Govardhan’s lustrous beauty, he asked for the mountain-son as a gift. King Dronachal, weeping and trembling at the thought of separation from Govardhan, informed the sage that he could never part with him. Pulastya Muni raised his hand to curse the king in anger, but Govardhan suddenly announced that he would follow the sage on one condition: that he be allowed to remain wherever he was set down. Pulastya Muni agreed and carried Govardhan away in his right hand. As soon as the sage reached Braja, he set Govardhan down and went off to take his evening bath. Govardhan was overjoyed to be in Braja Bhumi. When Pulastya returned and tried to pick him up, he found that Govardhan had become so heavy that he couldn’t be budged. It was then that the sage cursed Govardhan to sink into the ground to the measure of one mustardseed a day. At the time, Govardhan was twenty-four miles high. Today, he’s only eighty feet tall at his highest point. This great sinkage gives some indication of Govardhan’s immense age. The mountain was transformed at the first Govardhan Puja five thousand years ago. According to the Govinda Lilamrita, Govardhan is shaped like a peacock. This can actually be seen when one consults a map. Radha Kund and Shyama Kund in the northeast indeed serve as the eyes of a gigantic peacock. The tip of its tail is at Punchari. Jatipur—currently the highest point and the place where Krishna stood to lift the hill—lies across from Aniyora, about one-third up the tail. Manasi Ganga is located midway up the body, and Kusum Sarovar is at the heart. We leave our taxi just past the bathing tank at Kusum Sarovar. Many pilgrims are surprised to see Westerners at Govardhan Puja.

They crowd around us, and there’s no shaking them. We walk to a pandal that has a bright yellow canvas roof shading the Govardhan Deity. Sheets are spread on the ground, and pilgrims sit around a harmonium and chant. When we take off our shoes and enter, all eyes turn our way, but the chanting goes on. We offer dandavats to the Deity, stretching out on the ground and reciting the mantras of obeisances to guru and Saraswati, the goddess of learning. The Deity is formed from a stone rising out of the hill. Eyes and mouth have been painted on, and clothing draped over Him. Being the embodiment of the hill, the Deity is considered nondifferent from Lord Krishna Himself. We offer some rupees. The pujari, smiling, gives us chanori, those little white sugar balls. The pilgrims seem friendly enough. I take some photos of the Deity, and the pujari requests to get in the picture. Before long, I’m photographing dozens of giggling pilgrims and their wide-eyed kids. “This is getting out of hand,” I tell Achyutananda. “Tell them I’ve no more film.” Achyutananda translates, but no one believes him. “One photo, one photo,” they insist. I detach the flash and pack the camera away. Across the road, a herd of cows passes, led around Govardhan by proud herdsmen. The cows are covered with bright orange sindhur handprints, and spots, and the holy names of Vishnu. Today, they receive extra fodder. Now the road is crowding up with pilgrims who have finished their morning bath at Manasi Ganga. Govardhan Puja attracts people from all over India. Caste and economic status are irrelevant. Maharajas, goatherds, knife sharpeners, fishermen, untouchables, industrialists, teachers, students, beggars, merchants, mango peelers, incense dippers, garbage pickers, peasant farmers, whatever—all walk barefoot around Govardhan Hill, equal in God’s eyes, members of the world’s largest democracy, Krishna’s immense family. Today, the maharajas, brahmins, teachers, and other upper class gentlemen are the disadvantaged ones. They survey the ground before walking, trying to avoid pebbles, thorns, and sizzling hot rocks. Others—the barefoot echelons of ricksha-wallas, cowherds, and peasants—walk merrily along, chanting and offering obeisances before the little shrines along the way, bowing down to the ground and touching a particularly holy stone reminding them of Krishna and Balarama. According to Krishna’s original directions, food is prepared and distributed liberally. Everyone is fed as much as he can eat: raita (chopped cucumber with yoghurt), milk sweets, potato kachoris, samosas, and cauliflower pakoras. Some temples even invite people to sit before plates made of leaves while boys serve big helpings of halavah (farina with sugar, ghee, and nuts), sweet rice, various saffron-flavored sweets—from those purple-flowered saffron fields of Kashmir—dhal soup, rice, chapatis, curried squash, crispy peppery papadams (which look like big potato chips), spinach with curds swimming in ghee, clay cups of watermelon juice and limeade, big white rasagullas (sweet rose-scented cheeseballs that squeak when you bite into them), gulabjamuns, and jelebis, pretzel-shaped sweets of flour, pure sugar, and ghee, congealed on the outside but still hot and liquid inside. What a variety of physiognomies now crowd the road! The tall, hawk-nosed, mustachioed Rajasthanis lead their families to the parikrama. These were the Rajput warrior clans that controlled northwest India for thousands of years and served as a formidable buffer against the Persians. The men wear turbans—usually pastel colored, sometimes bright orange—and the women wear the traditional mirror-skirts, embroidered and studded with tiny bits of reflecting glass, complemented with big chunky necklaces of jade, ivory, and garnet, enormous silver earrings, and thick silver bracelets and anklets weighing 100-200 grams each. There are also many Bengalis, golden complexioned, with refined features. The women are dressed in pastel saris and tend to be chubby.

Bengali men, lean and handsome, prefer pencil-thin mustaches, in contrast to the Rajasthani soup-strainer. Gujaratis also abound, often identifiable by their stainless-steel, multi-tiered tiffin lunch containers. Since their vegetarian cuisine is the best in India, they bring it along. Even a few Nepalis—short, muscular, round-faced Mongoloids—walk around Govardhan, observing everything with tiny smiles, and giggling when they see us. Yes, what a wonderful celebration is Govardhan Puja! “So, where should we leave our shoes?” I ask Achyutananda. “Carry them,” he says. “Can we trust these kids to watch them?” I ask. “No.” “Shoes, shoes, shoes,” one of the kids starts chanting, understanding our dilemma. “One rupee, watching.” If I lose my shoes, I’ll never find replacements. Size ten is the limit in India. I open the camera kit, take out the camera, and put our shoes inside. “Photo, photo,” the kids chant, jumping up and down. They follow us to the parikrama, a narrow dirt path through cactus and big red stones. In my entire life, I’ve never walked very far barefoot, except on a beach. As I start along the path, the kids point at my feet and laugh. Kids the world over are natural sadists. The parikrama offers no relief. The tiny pebbles are sheer torture. “I’m not going to last very long,” I tell Achyutananda. “It’s a long way to Aniyora,” he says. “No. I mean, I’m not going to make two kilometers. Maybe not even a hundred yards.” When I try walking, my toes crumple up to relieve the pressure. The body will do anything to avoid pain. Suddenly, I’m holding my foot and stifling a cry of anguish: I’ve stepped on a thorn. It won’t be the last, judging by all the cactus. The kids laugh as I extricate the thorn. At least I’m amusing someone. But how will I ever get the spiritual benefit of going on the parikrama? The spirit is willing, but the flesh is weak. “Go on ahead,” I tell Achyutananda. “I’ll just sit around here and chant japa. Krishna understands.” “Then I’ll meet you back at the pandal,” he says. “We’ll go into town later.” Agreeing, I head back. I offer namaskars to a bearded, long-haired sadhu performing the dandabat parikrama. Between prostrations, he chants Hare Krishna on 108 beads while standing on one leg, one foot placed behind the opposite knee. Then he moves forward one body length and stretches out on the ground. How wonderful to be able to perform such an austerity! I find myself envying him and wishing for such a birth next lifetime. After putting my shoes back on, I sit on the roadside beside the pandal, chant japa, and wait for Achyutananda. He returns sooner than expected. Obviously, his feet are killing him. “Those pebbles are torture,” he says. “Even old ladies passed us by,” I say. “What’s wrong with us?” “We’re Yavanas; they’re yogis,” he says. “And what happened to Sukadeva and Vasudeva?” “They’re walking a little further, then taking another taxi back. Let’s go into town.” The same taxi drives us about three kilometers into the town of Govardhan. On the way, we pass the Maharaj of Bharatpur’s summer palace, one of the finest examples of Mathura carving in existence. Today, no artist can be found to carve sandstone lattice windows, peacocks, or any of the other designs adorning the two-hundred-year-old palace and cenotaphs. The art is lost. Still, the buildings stand, neglected yet magnificent. The town of Govardhan itself is a one-street village centered around Manasi Ganga. Leading to the Manasi Devi Temple are numerous restaurants and scores of pan, cigaret, soda, and chai stands, all catering to pilgrims. At the entrance to Manasi Ganga, we check in our shoes. Within an open-sided pavilion are the holy bathing tanks, crowded with pilgrims. We push through them to the water, sprinkle a few drops on our head, then push our way back out. “Actually, we’re supposed to bathe here before going on parikrama,” Achyutananda reminds me.

Outside, we hire another taxi. From the town of Govardhan to the Radha Kund turnoff, we creep along, the taxi’s horn blaring for the people and herds of cows to make way. As they do so, I think of the first Govardhan Puja. Basically, little has changed: Lord Krishna is here, the cows are here, and the Lord’s devotees are here. Thanks to my pampered Western body, I could not walk very far on parikrama, but I feel blessed by just seeing the hill and the great flow of devotion around it. The enormous tank at Kusum Sarovar is now filled with bathers. We stop for a glass of sugar cane juice mixed with ice and a pinch of lime—delicious and cooling. After Radha Kund, the traffic begins to thin out, and soon we’re racing across the plain to Vrindaban.