Introduction: Handvo is a savoury, cake-like bake from Gujarat made from a fermented batter of rice and mixed lentils, studded with vegetables. It is traditionally cooked slowly in a heavy pan so the base turns deep golden and crisp while the inside stays soft, and is a common Jain household breakfast or after-school snack, since […]
Introduction: Dal dhokli is a beloved Gujarati one-pot meal that combines two comforts in a single bowl: a sweet-sour-spiced lentil dal, and diamond-cut wheat dumplings simmered directly in it. It is a common Sunday lunch in Jain households, prized for being filling, warming and entirely allium-free without losing any of its characteristic sweet, tangy, spiced […]
Introduction: Khaman dhokla is a steamed, spongy gram flour cake that is naturally free of onion and garlic, making it a mainstay of Jain snack tables from everyday tea-time to wedding buffets. Its light, tangy-sweet flavour and pillowy texture come from a quick fermentation with fruit salt rather than yeast, so it can be made […]
Introduction: Methi gota are craggy, deep-fried fritters made from a spiced gram flour and fenugreek leaf batter, traditionally enjoyed with hot tea on rainy afternoons. Like most Gujarati snacks, they contain no onion or garlic by default, relying instead on fresh fenugreek's slightly bitter edge balanced against sugar and yogurt in the batter. Cultural Background: […]
Introduction: Kosambari is a South Indian salad of soaked split gram, grated cucumber and coconut, traditionally served during festivals and temple feasts. Its bright, crunchy freshness and complete absence of onion or garlic make it a natural fit for Jain menus, and it is commonly served as a cooling side dish alongside a main meal. […]
Introduction: Kachumber is the everyday Indian chopped salad found alongside almost any thali. Cultural Background: Kachumber is the everyday Indian chopped salad found alongside almost any thali. The standard version usually includes raw onion, but the Jain kachumber leaves it out entirely, letting crunchy peanuts and a lime-cumin dressing carry the flavour instead of losing […]
Introduction: Undhiyu is Gujarat's great winter vegetable feast, traditionally slow-cooked upside down (the name means 'upside down') in earthen pots buried in the ground. The classic version includes purple yam and sweet potato, but the Jain undhiyu leaves out every root vegetable, building its heartiness instead from surti beans, broad beans, banana and a generous […]
Introduction: Paneer butter masala is one of the most popular restaurant dishes across India, built around a rich tomato and cashew gravy. The Jain version omits the usual onion, garlic and ginger, drawing its body and sweetness instead from cashews, tomatoes and a touch of cream, making it just as indulgent while remaining suitable for […]
Introduction: Bhindi masala, a dry-spiced okra stir-fry, is a household staple across India. Cultural Background: Bhindi masala, a dry-spiced okra stir-fry, is a household staple across India. Cooking the okra quickly over fairly high heat without a lid keeps it from turning slimy, and the Jain version skips onion and garlic entirely, seasoning instead with […]
Introduction: Gatte ki sabzi comes from Rajasthan's arid Marwar region, where fresh vegetables were historically scarce and gram flour dumplings simmered in a spiced yogurt gravy became a clever, filling substitute. The dish is naturally suited to Jain cooking, since it never relied on onion or garlic in the first place — its savour comes […]