Introduction: Poha is one of the most widely eaten breakfasts across western and central India. Cultural Background: Poha is one of the most widely eaten breakfasts across western and central India. The Jain version leaves out the onion and potato found in the mainstream dish, leaning instead on peanuts, curry leaves and a squeeze of […]
Introduction: A thin, gently spiced lentil soup often served to those recovering from illness or observing lighter eating during Jain fasting periods, moong dal soup is prized for being nourishing without being heavy. Cumin and black pepper provide warmth in place of onion and garlic, and a final squeeze of lime lifts the whole bowl. […]
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: Jaljeera is a tangy, spiced cumin-and-mint water served ice-cold as a welcome drink or palate refresher between courses of a large meal. Its ingredients — cumin, mint, tamarind and citrus — have never included onion or garlic, so it needs no adaptation to sit comfortably on a Jain table. Cultural Background: Jaljeera is a […]
Introduction: Sev puri is one of Mumbai's most iconic street snacks: crisp flat puris piled with chutneys, crunchy sev and fresh toppings. The usual version includes boiled potato, but the Jain rendition swaps it for protein-rich sprouted moong beans, keeping every bit of the crunch and layered flavour without any onion, garlic or root vegetable. […]
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: Kokoda is Fiji’s most celebrated national dish: fresh raw fish ‘cooked’ in citrus juice, then bathed in coconut cream with vegetables. Cultural Background: Kokoda is Fiji’s most celebrated national dish: fresh raw fish ‘cooked’ in citrus juice, then bathed in coconut cream with vegetables. Traditionally served at gatherings, feasts and along the coast wherever […]
Introduction: Roasted mealies — whole corn cobs charred over open coals — are a familiar sight and smell at markets and roadside stops throughout Eswatini, sold simply, sometimes rubbed with a little salt or chilli, and eaten straight off the cob as a quick, satisfying snack between errands. Cultural Background: Roasted mealies — whole corn […]