Introduction: A South Asian fusion favourite, chicken tikka soup takes the smoky, spiced flavours of grilled tikka chicken and turns them into a warming, brothy rice soup. It reflects the South Asian tradition of adapting beloved grill and curry flavours into new formats, and is commonly found in home kitchens and halal restaurants across Pakistan […]
Introduction: Modak are delicate, steamed rice-flour dumplings filled with a sweet coconut and jaggery mixture, shaped into distinctive pleated pouches. They hold deep religious significance across western India and are commonly offered and eaten during Jain festivals such as Paryushan, as well as during Diwali and Ganesh Chaturthi, made entirely from ingredients within Jain dietary […]
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: 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: 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: A simple coastal village soup, Suisi ni Ika combines the day’s fish catch with coconut milk and root vegetables, cooked slowly over an open fire in traditional settings and enjoyed as a warming, filling meal. Cultural Background: A simple coastal village soup, Suisi ni Ika combines the day’s fish catch with coconut milk and […]
Introduction: Duruka, sometimes called ‘Fiji asparagus’, is a native flowering grass unique to the islands, harvested seasonally and prized for its tender, nutty stalks — this light broth is a traditional way to showcase it. Cultural Background: Duruka, sometimes called ‘Fiji asparagus’, is a native flowering grass unique to the islands, harvested seasonally and prized […]
Introduction: Nama, or sea grapes, are a delicacy harvested from Fiji’s reefs and shallow waters, prized for their briny pop and unique texture, traditionally tossed simply with coconut cream and tomato as a refreshing side. Cultural Background: Nama, or sea grapes, are a delicacy harvested from Fiji’s reefs and shallow waters, prized for their briny […]
Introduction: A hearty, filling salad made from boiled cassava tossed in coconut cream and lime, often served alongside grilled fish or lovo feasts as a starchy counterpart to richer dishes. Cultural Background: A hearty, filling salad made from boiled cassava tossed in coconut cream and lime, often served alongside grilled fish or lovo feasts as […]
Introduction: A staple of Indo-Fijian households, this tomato-based fish curry reflects the fusion of Indian spice technique with Fiji’s abundant reef and ocean fish, commonly served at family dinners. Cultural Background: A staple of Indo-Fijian households, this tomato-based fish curry reflects the fusion of Indian spice technique with Fiji’s abundant reef and ocean fish, commonly […]