By the grace of Lord Sri Krishna, His Divine Grace A.C. Swami Bhaktivedanta Prabhuapda was born a pure devotee of Krishna. In 1933 Prabhupada was accepted as a disciple by a bonafide spiritual master and ordered to spread Krishna consciousn
ISKCON Cinema documentary on BBT book production at New Dwarka, Los Angeles in 1975. This film follows one Srimad-Bhagavatam verse from the time Srila Prabhupada dictates his transcendental translation and purport through to the book dist
This is an 8mm film with sound produced by the devotees of Mauritius documenting one of Srila Prabhupada's visits to Mauritius in the 1970s. Now restored and digitally improved and presented in 1080p HD. The quality is surprisingly good an
A stunning multi-media presentation of many of the famous ISKCON deities all over the world. Many of these deities were personally installed by Srila Prabhupada and some under his orders by his disciples. During the 1990s Krsna Prema Das p
Played at Przystanek Woodstock Festival 2008
The 37th anniversary celebrations at the Sri Sri Radha London-Isvara temple in Soho, London. The London ISKCON Hare Krishna Temple is situated on Soho Street in central London. Just minutes off the busiest shopping street in the world.
Pamho. Agtsp! Video about cow protection. We are giving the protection to 10 cows and 4 oxen for their lifetime. If you would like to contribute to the maintenance of these cows and the costs associated with them, you can help us through a
Dhals are thick, hearty soups made from split legumes, they're rich in iron, B vitamins and vegetable protein. They combine beautifully with grains, seeds, nuts and dairy products. In this edition we are going to show you how to prepare dha
In this edition Kurma shows us how to prepare many delicious Indian vegetarian dishes including: scrambled curd, simple glazed carrots, chick peas and potatoes in a creamy coconut yoghurt gravy and zucchini green pepper and tomato takery.
In this edition Kurma shows us how to prepare many delicious Indian vegetarian dishes including: sweet and sour vegetables with curd, potato gauranga, egg plant and potatoes with curd and baked tomatoes stuffed with rice and green peas. Tr
In this episode of Cooking with Kurma Kurma shows us how to prepare a mouth-watering array of delicious Indian Entrees. Broadcast on television from New York to London to Sydney, Cooking With Kurma brings the best of cruelty-free cooking
In this episode of Cooking with Kurma Kurma shows us how to prepare a mouth-watering array of delicious Indian Entrees. Broadcast on television from New York to London to Sydney, Cooking With Kurma brings the best of cruelty-free cooking
Rice is one of the most basic elements in the Indian vegetarian cuisine and it is also one of the most versatile. It can be used in limitless ways, cooked with spices, seasonings, nuts, raisins, curd, beans, nuts, yoghurt or vegetables. Ric
In this edition Kurma shows us how to prepare many different delightful breads and savouries such as assorted batter-fried vegetables (pakoras), cauliflower balls in tomato gravy (kofta) and potato puffs (aloo vada). Kurma's Gourmet Vegeta
Featuring Indian chutneys and raitas. Chutneys have a variety of unique flavours, they're prepared from a wide range of ingredients and the complement the dishes they accompany. Chutneys go especially well with breads and savouries. Cooked
