Kurma

I'm feeling like a 'man of few words' today. Actually, the weekend practically wore me out. Tomorrow starts a 5-day intensive cookery course in the morning session, and reading from my biographical work of Prabhupada for the afternoon session. All this is part of the yearly convention held here at the castle.

I'm also a little sick - heavy sore throat - and although I'm taking some Ayurvedic medicine, I'll save my 'voice', and I'll let the pictures do the talking.

Here's a grand view of the castle. I'll give you some of the history of the place tomorrow.

The well-stocked boutique. One of the biggest and well-stocked of it's kind I have ever seen.

A view from inside the gift shop. Local tourists (40,000 a year) always find something they like here.

The Gang's all here! Take your pick of the many gods and goddesses.

Some local confectionery. Actually this is from a farm-temple in Germany.

The bakery. Delicious aromas waft out of here each morning. Fresh crusty bread!

Resident baker Nadia Behari making some biscuits.

Le pain - fresh from the oven.

I did a trot around the grounds. Here's some of the local mums and dads.

Where's the nectar?

This local resident (below) feels right at home. I think he senses he won't find himself on the restaurant menu.

And last but not least, the Ultimate Temple Management Committee.

Discuss Comment [0] Trackback [0] A Virtual Guided Tour of Radhadesh

Even while I'm on tour, back at home base the wheels of management keep turning. Here's a class worth attending:

"AMANO COOKING SCHOOL & SPECIALIST COOKWARE STORE - A Member of the International Association of Culinary Professionals. 12 STATION STREET, COTTESLOE, Perth.

RUSTIC VEGETABLE DISHES are just perfect for the winter table & Vegetarian Chef Kurma Dasa has made this style of cooking his trademark. One could learn a lot from cultures where dishes brimming with beautifully cooked & spiced vegetables are commonplace, and always form part of a family shared table. This style of cooking is no longer the cheap option, with creative vegetable dishes now appearing on top menus globally. Start thinking outside the square, and ponder buying all those exotic veg you’ve often ‘walked past’."

Discuss Comment [0] Trackback [0] A Date to Remember

This entry could be sub-titled 'when life is so busy that you haven't even got time to write about it'.

On Saturday and Sunday, over forty-five eager-to-learn men and women, boys and girls assembled in the castle for an intensive cookery event.

A couple of Gopis prepare the dough for chapatis.

At the inaugural get-to-know session it became clear that this was a truly international event. Our participants came from such diverse places as Israel, Croatia, Macedonia, Holland, Belgium, Venezuela, Baltimore, Canada, North Carolina, Ireland, Republic of Suriname, Brazil, Belgium, Bosnia & Herzegovina, and St Vincent (look THAT one up on your atlas).

Pointing out some of the finer points of gulab jamun making.

We finally sit down together on the steps of the Château.

I've only been two weeks on the road, but it feels like two months. Such is the nature of relative time. Three-and-a-half weeks to go!

Discuss Comment [0] Trackback [0] Fun and Games at the Château de Petite-Somme