How a small temple kitchen grew into a movement of divine culinary service
We are a bunch of young food lovers, born in local Bengali families, raised as hardcore non-vegetarian foodies, then converted to vegetarianism by our own choice due to moral and ethical grounds.
Interestingly, spirituality is not separate from morality or ethics. The very source of all morality and all ethics is spirituality.
Because of our background, we understand very well the need and the cravings of a typical Bengali stomach. Therefore, we do not believe in suppression, but in substitution.
We prepare pure yet tasty vegetarian food without onion-garlic, but with dedication, love and devotion and offer to God before serving. These sanctified remnants of God are called prasadaam, and that has the power to simultaneously satisfy your tongue, stomach, mind, intellect and soul.
Keeping the food lovers in mind, we set a new menu every week with seasonal varieties and different recipes.
The sacred principles that guide our culinary service
We consider cooking to be a sacred act of devotion. Every ingredient is carefully selected and prepared as an offering to Lord Krishna before being served.
Our cuisine follows ancient Ayurvedic principles, using only pure, fresh ingredients that promote clarity, peace, and spiritual growth.
We honor all life by preparing food that causes no harm. Our kitchen is completely vegetarian, with many vegan options available.
Milestones in our service of divine vegetarian cuisine
Started as a small temple kitchen serving 50 meals daily to pilgrims visiting the Radha-Krishna temple in Vrindavan.
Established our first full-service restaurant adjacent to the temple, introducing the concept of sanctified dining to the public.
Acquired 50 acres of farmland to grow our own organic produce, ensuring purity from seed to plate.
Received the "Best Spiritual Dining Experience" award from the Indian Culinary Institute.
Serving over 5,000 meals daily across 7 locations, with plans to open two more kitchens in the coming year.