Cooking for Krishna and Balarama
Jayadvaita Swami’s diet is simple, and cooking for him may seem unexciting. But he travels with small Deities of Krishna-Balarama. They eat in the morning, and all varieties of offerings for Them are welcome.
By the way
This is not a diet item, but: Jayadvaita Swami exceedingly dislikes air conditioning. It makes him uncomfortable or even sick. (Moderate air conditioning for programs is understood.)
Cooking for Jayadvaita Swami:
Routine diet as of May 2025
Breakfast: Hot sauce made of apples (two or three), with spices like cumin and cinnamon. Anise is good too. No sugar. (Apple and pear mixed is also okay.)
Lunch: Kichadi. Wet–to the point of soupy–rather than dry. Include spices and multiple vegetables from the “good” list below. Do not under-salt. Provide some ghee on the side. Additionally, avocado sometimes is also good, but only if fully ripe.
Kichadi is meant to be a one-pot meal. So best not to have kichadi and vegetables. Just put all the vegetables in the kichadi. (Neem and karela, of course, don’t belong.)
Also: The kichadi is not meant to be a bland “sick-man’s food.” It should be generously spiced so it’s tasty (with permitted spices like salt, cumin, turmeric, cinammon, dhanya seed, black pepper, and anise). And it should have multiple vegetables. (Having vegetables of different colors is very good.) Fresh dhanya? Yes, definitely. Some lemon on the side is good.
In colder weather, the kichadi can be accompanied by a “chutney” made of sesame seeds, roasted with a little sesame-seed oil and mixed with sea salt. (This is a dry item, not wet like chutney.)
An alternative to kichadi is poha and hot, thick soup. Instead of soup, kanji can be a very nice item. Other light alternatives are also good. Having some variety from day to day is welcome.
Evening: Nothing after 6 pm. Something light before then may be okay. A good item is banana cooked and served hot (just cooked till a bit soft, but not blended). Or again a sauce of apples, with perhaps some puffed raj gira (amaranth) on the side. (Sometimes puffed raj gira may be available in Indian stores. Otherwise, directions for making it can be found on YouTube. But it’s not essential and can easily be skipped.)
By the way: Jayadvaita Swami prefers that meals not be served in “courses,” by which one seems to have completed a meal and then more is added–sweets or what have you. He prefers that all be known from the beginning.
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The basic story (the list)
(updated May 2024)
Relax! It’s not as complicated as it looks. There are only a few items to avoid. And you don’t have to struggle to locate hard-to-find items from the “recommended” list. Whatever is locally available is fine.
The list is meant to make life easier for cooks by giving a range of choices.
Food for JAS should not be pungent. Prefer sweet, bitter, and astringent tastes. Food should be served hot–that is, the opposite of cold. Vegetable preparations are best when soft or soupy or creamy in texture. (Dry vegetables may also work if accompanied by a creamy dip or sauce.)
Light food is preferred. Avoid items that are deep fried or heavy. (Hint: What for other people would be a snack is for JAS a meal.)
If you’re making soup, please keep it light. That is, please don’t make it heavy with cream, coconut milk, or ghee.
A little ghee, separately, is helpful.
What it all comes down to is this: In the morning some hot apple sauce, for lunch an opulent kichadi or a simple alternative like poha and soup, and in the evening again the same sauce and maybe again a very light snack.
North Indian, South Indian, East Indian, West Indian, and non-Indian are all okay, provided the “avoid” items are avoided. Whatever is easy.
Microwave? Please, no.
STRICTLY:
No hot spices. No chili, cayenne, mustard seed, clove, ajwain. (Kindly note again: That’s not “less,” it’s NO.)
But this doesn’t mean that food must be bland. The spices from the “recommended” list are good–in fact, essential. (For a “hot” spice, black pepper is okay. And ginger, in small amounts.)
ESPECIALLY RECOMMENDED:
Vegetable preparations that are soupy or creamy. If there’s kichadi, no separate vegetable preparations are needed. Soup itself is also very good–that is, soup made of thickly blended vegetables (not vegetables floating in water).
SEPARATELY:
Good separately, if available, is fresh, chopped-up turmeric root (haldi) with lemon and black salt.
RECOMMENDED:
(any items from the “recommended” list are okay):
Vegetables: Bitter melon, methi (fenugreek) sabji, neem, asparagus, green papaya, zucchini, sweet potatoes (the kind that are reddish inside), gourds (pumpkin, butternut squash, acorn squash, pattypan squash, bottle gourd, etc.), drumstick, drumstick leaves, celery, portal, okra (bhindi), tender eggplant, green leafy vegetables (the greener the better, but not kale). Vegetables should all be cooked soft.
Beans / Dal: Yellow mung dal, thoroughly cooked.
Grains: Rice, barley, wheat bran, wheat. Quinoa (not actually a grain) is fine.
Dairy products: Ghee, buttermilk, etc. Milk is ok with digestives: elaichi, milk masala, etc. Avoid yogurt.
Spices: coriander (dhanya), tej patta, curry leaf, cumin (jeera), turmeric (haldi), anise, fennel (sauf), cinnamon (dal chini), mint (pudina), cardamom (elaichi), black pepper, saffron, lemon juice. Salt is fine.
Oils: Coconut, sesame (til).
Sweeteners: Jaggery, raisins, or dates, in small amounts.
Fruits: Sweet apples (cooked), avocado, dates (soaked or cooked), figs (fresh or cooked or soaked overnight), pomegranate, pears (soft), persimmons (or Sharon fruit), coconut pulp (soft), papaya (reddish is better than yellow–small amounts), raisins (soaked or cooked), chikoo. Fruits must be ripe. Banana can be good if cooked.
Amla (amalaki), though sour, is good in any form (fresh, dried, etc.).
Nuts: None
Seeds: Only pumpkin or sunflower.
Drinks: No big restrictions. Among teas, a favorite is anise (boil anise seed to make a strong tea). Fennel seed is also good.
AVOID:
General: Pungent, sour, and salty tastes. Fried items. (Salt is good, but ultra-salty items should be avoided.)
Vegetables: tomatoes, potatoes, bell peppers (capsicum), cabbage, broccoli, cauliflower, peas, carrot, radish, hot peppers, Brussels sprouts, cucumber.
Salad: Avoid.
Grains: Oats, millet, corn, buckwheat, rye. Avoid white flour (maida).
Beans: Soy beans, brown and red lentils, heavy dals.
Dairy: Yogurt, unless mixed with at least an equal amount of water. Paneer and other cheeses. Ice cream.
Sweeteners: Molasses, chocolate.
Spices (apart from hot ones): Tamarind (imli), amchoor, nutmeg (jaiphal).
Oils: Almond.
Nuts and Seeds: All nuts. All seeds except sunflower and pumpkin.
Pickles: All forbidden. (But turmeric root with lemon and salt, as mentioned above, is good.)
Fruits: Banana (raw or ripe), citrus fruits (grapefruit, oranges, pineapple, etc.), plum, peach, olive, litchi, sour grapes, cranberry, strawberry, all other berries, sitaphal, watermelon, dried fruits (unless soaked until soft). Unripe fruits.
Drinks: Sparkling (carbonated) drinks. Drinks that are cold (refrigerated or iced). Milkshakes. Sweetened drinks.
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EKADASI
For Ekadasi, these days usually nothing at all. Or else (you can ask) only fruit juice, fruits, or items made of fruit (like applesauce). Nothing else.
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CATURMASYA
First month: No green leafy vegetables.
Second month: No yogurt.
Third month: No milk.
Fourth month: No urad dal.
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