Shiva-Vishnu Temple in Livermore. Photo: Wendy Goodfriend
Shiva-Vishnu Temple in Livermore. Photo: Wendy Goodfriend

It’s hard to overstate the awe and wonder you feel turning into the parking lot of the Shiva-Vishnu Temple. Rising incongruously from the quiet suburban streets of Livermore, the white, intricately carved spires of the main hall hint at another world within. Inside, as a priest chants from Vedic scriptures, a couple thousand devotees from all over the Bay Area make the rounds, visiting shrines for all the major Hindu gods.

Ceremony worshipping Ganesha. Photo: Wendy Goodfriend
Ceremony worshipping Ganesha. Photo: Wendy Goodfriend

The temple boasts about 25,000 people on its email list, though many families regularly attend smaller temples close to home. They come to Shiva-Vishnu for the major celebrations. There are more than 30 Hindu temples in the Bay Area, and the number is exploding, along with the Asian Indian population, thanks to Silicon Valley.

Om Namah Shivaya barricade enclosing place settings to celebrate Ganesha. Photo: Wendy Goodfriend
Om Namah Shivaya barricade enclosing place settings to celebrate Ganesha. Photo: Wendy Goodfriend

Everything in the temple is designed to focus the attention on engagement with the divine: the chanting of Vedic scriptures, the tinkling of bells, garlands of flowers, incense, and, of course, food. There are two commercial-sized kitchens on the temple grounds where food is prepared for the gods and the public. The cooks are devout volunteers from the community. In the sacred kitchen they wear dhoti, a traditional loincloth, and kum kum, or red powder, on their foreheads, reflecting the fact the cooking is a spiritual practice. Framed Vedic mantras are posted on the walls.

In the public kitchen enormous pots are used by the temple cooks to prepare holiday feasts. Photo: Wendy Goodfriend
In the public kitchen enormous pots are used by the temple cooks to prepare holiday feasts. Photo: Wendy Goodfriend

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“They are reciting the hymns when they are doing the cooking,” Prabha Duneja of Pleasanton explains. She’s written eight books on Hinduism and lectures widely at religious colleges across the country.

The food, she says is “saturated with positive energy, and then the food is offered to god. And then it becomes graced. And then everybody takes a part of it.”

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Congregation participating in ritual honoring Ganesha. Photo: Wendy Goodfriend
Congregation participating in ritual honoring Ganesha. Photo: Wendy Goodfriend

The Shiva-Vishnu Temple is pan-Indian, serving people from all Hindu traditions. Twelve priests imported from all over India serve the congregation here, but the food tends to skew Southern, starting with the fact that everything is vegetarian. Huge pots — the size of steel pan drums — hold lentils, garbanzo bean stews, vegetable stews like sambar, rice pilafs, and sweet (sheera) and savory (upama) forms of cream of wheat.

“No meat can enter on the premises of the temple!” Duneja says emphatically. “Because meat comes from the animal, you know, and when the animal is killed, they are very angry. So that vibration goes into the food.”

So how to account for all those restaurants serving chicken vindaloo and lamb korma?  Duneja cites foreign occupiers. “India was ruled by Islam and then by Britishers. They introduced non-vegetarian food.” That’s especially true in northern India. Duneja comes from New Delhi in the north where meat is part of the cuisine but she herself is vegetarian as part of her religious practice. “Our holy books all emphasize vegetarian food.”

The meal on offer also reflects the calendar of worship. Different holidays draw different population blends, reflecting regional preferences for certain gods and celebrations. I visited in September, during the 10-day celebration of Lord Ganesha, Ganesha Chathurthi, a South Indian favorite.

Lord Ganesha - remover of obstacles. Photo: Wendy Goodfriend
Lord Ganesha – remover of obstacles. Photo: Wendy Goodfriend

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Between his elephant head and his big, pot belly, Lord Ganesha is easily the most adorable of all Hindu gods, but he serves a vital function. He is the remover of all obstacles, and the god of beginnings. One of the priests here, Pandit Nagaraja, explains “In our Hindu tradition, whatever work you do, you start with praying to Lord Ganesha. Without that, it will not go a step further.”

That said, the belly suggests how much Lord Ganesha loves sweet, round things. So the cooks made mountains of ladoo, dough balls stuffed with coconut, cardamom and nuts.

But we’re getting ahead of ourselves. Ladoo is dessert, and there’s plenty of savory dishes to eat first.

Duneja notes “Most of the food is a mixture of grains, vegetables and eaten with yogurt. That makes it a complete meal, you know?”

Duneja adds the explosion of Asian Indians in the Bay Area has brought with it an explosion of Indian restaurants, many of them serving up South Indian dishes.  Her favorite is Swagat Indian Cuisine in Milpitas but there are numerous other choices. Here’s a list of options to explore, and if you’ve already made the rounds, please feel free to recommend your favorites in the comments section!

Indian restaurants serving both vegetarian and meat dishes:

Indian restaurants serving only vegetarian dishes:

Food & Spirituality: Serving Up a Holy Feast at the Shiva-Vishnu Temple 16 July,2015Rachael Myrow

  • sunny d

    Ganesh Chatterjee? Ganesh Chathurthi.

  • Rachael Myrow

    Thanks for the correction, Sunny!

  • amindess

    Fascinating and inspiring. Thank you for this story, Rachel and Wendy.

  • Hungry Globetrotter

    Ms. Duneja’s view “Our holy books all emphasize vegetarian food” is selective and inaccurate. Lord Ram hunted deer. Historic Ayurvedic literature provides guidelines about what sort of meat to have and when to eat. Only beef was largely forbidden during the classical times (in large part to not disrupt the supply of oxen as beasts of burden). The Vedas and Gita are full of contradictions much like the Bible or other ancient texts. Many hindus are vegetarian. Most are not. The beautiful thing is that no one set of rules serves as dogma for people who consider themselves hindus.

    • Suresh Ramasubramanian

      Ha ha. Meat eating was apparently introduced to India by the Islamic and British conquerors who colonized India. Ha ha ha. So clearly all the meat eating Vedic sages like they story of agastya eating the goat, and dynasties like the cholas and others, from whom there’s a centuries long tradition of meat dishes that people like the late chef Jacob aruni discovered and recreated, are all cases of foreign occupation. And “vibrations” from killed animals.

      Looks like pn oak has found a worthy successor, look him up in Wikipedia for lunatic theories about how Christianity was originally Krishna neeti or the law of Krishna, and the Vatican was an ancient Hindu monastery called the vatika (Sanskrit for garden).

      You managed to interview the Hindu equivalent of a creationist who believes god created the world in a week and the dinosaurs are a myth.

  • Suresh Sivaprakasam

    Duneja is misinformed about India’s history on vegetarian food. A large majority has always consumed meat (including beef).

  • whomedoyou

    I have eaten at Swagat – definitely not my pick if I were going out to eat. I would go out of my way to go some place else.

  • Mihir Meghani

    Dear Ms. Myrow, this report had some inaccuracies about Hinduism. I suggest that you contact the Hindu American Foundation ( in the future for a good resource. Additionally, a good listing of vegetarian restaurants in the SF Bay area is at


Rachael Myrow

Rachael Myrow is KQED’s Silicon Valley Arts Reporter, covering arts, culture and technology in San Mateo, Santa Clara and Santa Cruz Counties. She regularly files stories for NPR and the KQED podcast Bay Curious, and guest hosts KQED’s Forum.

Her passion for public radio was born as an undergrad at the University of California at Berkeley, writing movie reviews for KALX-FM. After finishing one degree in English, she got another in journalism, landed a job at Marketplace in Los Angeles, and another at KPCC, before returning to the Bay Area to work at KQED.

She spent more than seven years hosting The California Report, and over the years has won a Peabody and three Edward R. Murrow Awards (one for covering the MTA Strike, her first assignment as a full-time reporter in 2000 as well as numerous other honors including from the Society of Professional Journalists, the Radio Television News Directors Association and the LA Press Club.
Follow @rachaelmyrow


Wendy Goodfriend

I am the Senior Interactive Producer for KQED Food. I have designed and produced food-related websites and blogs for KQED including Bay Area Bites; Check, Please! Bay Area;  Taste This; Jacques Pepin’s websites; Weir Cooking in the City and KQED Food. When I am not creating and managing food websites I am taking photos and video of Bay Area Life and designing online navigation systems. My professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX. You can find me engaged in social media on Twitter @bayareabites and on Facebook at Bay Area Bites. I can also be found photoblogging at look2remember.

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