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: A warmly spiced tomato soup found on Indian restaurant menus everywhere, shorba is easily adapted to Jain requirements by building its aromatic base from cumin, whole spices and asafoetida instead of the more usual onion and garlic. It remains rich and savoury thanks to a generous hand with whole spices and a final swirl […]
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 […]
Introduction: Mohanthal is a dense, grainy gram flour fudge, slow-roasted in ghee until deeply aromatic, then set with a scattering of nuts. It is a fixture of Gujarati and Jain festive sweet boxes, particularly around Diwali, and its long, patient roasting is considered the mark of a well-made batch. Cultural Background: Mohanthal is a dense, […]
Introduction: Puran poli is a sweet, lentil-stuffed flatbread served at festivals across Maharashtra and Gujarat, its filling made from slow-cooked split pigeon peas sweetened with jaggery and warmed with cardamom and nutmeg. As with most sweet Indian breads, it has never relied on onion or garlic, making it a natural festive centrepiece on Jain tables. […]
Introduction: Diwali, the festival of lights, is widely celebrated across Fiji’s Indo-Fijian community, and households prepare platters of mithai (sweets) such as barfi and ladoo to share with family, friends and neighbours during the celebrations. Cultural Background: Diwali, the festival of lights, is widely celebrated across Fiji’s Indo-Fijian community, and households prepare platters of mithai […]
Introduction: The everyday unleavened flatbread of Indo-Fijian households, roti is cooked fresh for nearly every meal and serves as the primary utensil for scooping curries — a true daily staple across the islands. Cultural Background: The everyday unleavened flatbread of Indo-Fijian households, roti is cooked fresh for nearly every meal and serves as the primary […]
Introduction: Brought by Indian indentured labourers in the late 1800s, roti became a breakfast staple across Fiji’s Indo-Fijian communities and beyond, often served flaky and layered, torn and dipped into leftover curry or spiced butter. Cultural Background: Brought by Indian indentured labourers in the late 1800s, roti became a breakfast staple across Fiji’s Indo-Fijian communities […]
Introduction: Kahk are delicate, powdered-sugar-dusted shortbread cookies filled with dates, nuts or honey, baked in Egyptian households in the days leading up to Eid al-Fitr as a symbol of celebration after the month of Ramadan fasting. Cultural Background: Kahk are delicate, powdered-sugar-dusted shortbread cookies filled with dates, nuts or honey, baked in Egyptian households in […]
Introduction: Fatta is a celebratory Egyptian dish of layered rice, crisped bread and tender meat in a garlicky vinegar-tomato sauce, traditionally prepared for Eid al-Adha and other major family celebrations. Cultural Background: Fatta is a celebratory Egyptian dish of layered rice, crisped bread and tender meat in a garlicky vinegar-tomato sauce, traditionally prepared for Eid […]