SPANISH FORK — Llamas are native to lands far from where Hinduism originated, but in these docile creatures, Charu Das sees an exemplary adherence to one of the main tenants of his faith: tolerance.

"There's only so much you can do about your environment," said Das, 61, who manages the Hare Krishna Temple in Spanish Fork. "We can't make it dark at noon, we can't make it light at midnight. ... Our response should not always be to control nature. It's better to learn to tolerate, just like animals."

VRINDAVAN: Noted for its numerous temples, the holy land of Vrindavan in Mathura district, where Lord Krishna spent his childhood, has seen a huge increase in pilgrims and tourists in recent years.

However, over-flowing drains, strewn garbage and crowded, littered streets is what greets the thousands of pilgrims who visit this historic place every year.

MUMBAI, INDIA (IT) — Colors to advertise new TV channel and "mythological" Jai Sri Krishna in both McDonalds and ISKCON temples.

Colors, the new entrant in the Hindi general entertainment GEC) space, has a launch marketing and promotion budget of Rs 350-450 million, sources in the industry say. The plan includes a high profile coverage in top 90 cities and towns, spread across the Hindi speaking markets.

Nicole Swift, of Yarramundi, on the Hawkesbury, has no difficulty with the idea that one day Australia's horses - so brusquely brushed aside by the motor car a century ago - may come back into their own as a source of transport and power.

Unthinkable it might seem. But with fuel prices pushing up to perhaps $8 a litre in the next 10 years, stocks drying up and alternative sources of energy problematic, an eye might well be turned to the animal that has served mankind since the dawn of civilisation.

Semolina halava is the most popular dessert served at any of the Hare Krishna restaurants worldwide. This version of the famous hot, fluffy pudding with pineapple and apples rates high in the "halava-top-ten". I have cooked halava for 4 or 5 persons and for 1500 persons; either way, following the same basic steps yields equally stunning results.

The secret of good halava is to roast the semolina very slowly for at least 20 minutes, with enough butter so as not to scorch the grains. Steam the finished halava over very low heat with a tight-fitting lid for 5 minutes to fully plump the semolina grains; then allow it to sit covered for another 5 minutes. Fluffy, plump grained halava is best served hot, on its own, or with a spoonful of cream or custard. Serves 6 - 8 persons, or a couple of halava addicts.