Nun Seonjae’s popular cooking class has over 2,000 on waiting listAbout 40 middle-aged women and a few men were all eyes and ears as Buddhist nun Seonjae related to them how she refused to cook at Hotel Shilla when treated like a regular cook. “Temple food is not some random cheap food. I told them

South Indian Telugu platter -temple food. Photo about pancake, leaves, curry, curdrice, khichdi, coconut, dumplings, mustard, melon, curd, chutney, dumpling, indian - 125773311

In South Korea, Buddhist temple food is viewed the way spa food is in the U.S.: curative, cleansing, perhaps even medicinal. Buddhist nuns have preserved these cooking techniques for 1,600 years.

Tamil New Year or Varsha Pirappu or Tamil Puthandu is celebrated in the Chithirai, the first month of the Tamil calendar. Every year it falls on April 14 th. It is most important festival for Tamilians. On this day we wear new clothes and go to temple and we cook an elaborate meal for lunch on this festival day. We make sambar, kootu, poriyal, vada and payasam on this day. We serve this food on banana leaf. So here is the simple Tamil New Year Lunch Recipes.

Jeong Kwan seunim does not have recipes. She declares this at the start of a Sunday cooking class, as she is encircled by students who have travelled long distances by plane, train, bus, automobiles, and even by foot to Chunjinam hermitage to, well, learn recipes from her. Eyes widen. These peopl

For Korean Buddhist monks and nuns food is a way of life with simple vegan dishes packed with flavour and significance. Find out more about Korean temple food.

The Istituto Culturale Coreano (Korean Cultural Institute), hosted the world-renowned Buddhist monk Jeong Kwan, popularized by her role as the protagonist of the TV program Chef’s Table on Netflix (season 3) in a series of events in Rome.

Koichi went on a month long buddhist monk diet adventure to bring you this giant guide on the ins and outs of shojin ryori. The vegetarian diet of Japanese monks.

Rasmalai - Indian Desserts (Festive Food )

Learning about Korean Temple Food with Chef Ji Young Kim of Balwoo Gongyang Buddhist temple restaurant in Seoul