A timeless vegetarian cookbook, Lord Krishna’s Cuisine: The Art of Indian Vegetarian Cooking, details vegetarian Indian classics and many contemporary American inspired recipes. Author Yamuna Devi spent eight years cooking with Indian swami Srila Prabhupada, learning the discipline of the Vaishnava kitchen and the intricate seasonings and ingredients that make up vegetarian cuisine throughout the regions of India.
“In this book you will find the richly varied foods from India’s regional cuisines presented in a unique way, a way that explains India’s culinary heritage in a spiritual light.” – Yamuna Devi
One of the more interesting sections of Lord Krishna’s Cuisine outlines different ways to process milk. The range of recipes includes yogurt, crème fraiche and cheese.
Panir cheese is very similar in texture to tofu. The method for making it is very simple and is actually one that many goat cheese makers use to produce a spreadable style of cheese.
Photographs by Ellie Markovitch
Panir is a very simple Indian cheese that has a texture similar to that of tofu. It is incredibly easy for chefs and home cooks to make and can be made made with cow, sheep or goat’s milk.