What did Swami Vivekananda recommend about the eating of vegetarian and non-vegetarian food?

Which of these did Swamiji enjoy the most: his mother’s chorchori (a mixed vegetable delicacy), his father’s pulao or his own khichuri?

Was he fond of spicy food, sweets, or ice cream?

During his days of hunger and want, for how many days at a stretch did Swamiji have to go without food?

Over the last 150 years, writings on Swami Vivekananda’s culinary interests have intrigued a wide spectrum of people across the world. This includes hitherto unknown stories of his spreading the art of making pulao and khichuri along with his propagation of the Vedas, in the United States of America.

While many thinkers wonder at Swamiji’s immense enthusiasm for teaching Indian cooking, yet it is not quite clear why no complete book about our culinary-enthusiast monk Vivekananda has ever been published in any language.

Swami Vivekananda: The Feasting, Fasting Monk is the humble, illumination of a thousand faceted diamond by Sankar.

Translated from Bengali by Malati Mukherjee