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Choose a simple recipe from suitable vegetarian ingredients such as fruit, vegetables, grains or pulses. Exclude meat, fish and eggs; ISKCON offering kitchens commonly also exclude garlic and onion.
Wash hands and work surfaces, manage allergens, use fresh ingredients and follow standard food safety rules.
Cook attentively and with gratitude. In devotional practice, food is offered to Krishna before eating; ask the centre for its specific prayers and offering procedure.
After the offering, food is shared as prasādam. Label dairy, nuts, gluten, soya and any other relevant allergens; do not assume every dish is vegan.
Local ritual steps require doctrinal review and this guide does not replace food-handling training.