On your average day outside of India the process for preparing Srila Prabhupada’s lunch was as follows. About one half hour before massage I made a small chapati dough. Then, I chopped various types of vegetables and placed them in the middle tier of Srila Prabhupada’s famous three tiered cooker.On the bottom tier I put some cauliflower and potato or some other vegetable combination with water to become a wet vegetable. In the top tier I placed a small two part tiffan. I put split dahl in the bottom with water and rice and water in the top. More vegetables were placed around the tiffan in the top tier of the cooker. Now, Srila Prabhupada’s famous three tiered cooker would be put on the stove with the heat set at a medium- low flame. Then I left the kitchen to give Srila Prabhupada his massage.
