Introduction: Sambosa (a regional cousin of the South Asian samosa) is a crisp, triangular pastry found throughout the Arabian Gulf, Levant and Horn of Africa, typically filled with spiced minced meat or lentils. It is one of the most iconic dishes of the Ramadan iftar table, appearing on nearly every plate when the fast is […]
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: 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: 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: Khichdi, a simple one-pot rice and lentil porridge, is considered one of the most easily digestible dishes in Indian home cooking and is often the first solid food given to children or eaten while recovering from illness. The Jain version relies on cumin, asafoetida and ghee for warmth and depth rather than onion or […]
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: 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: Hernekeitto is a thick yellow pea and ham soup traditionally eaten on Thursdays across Finland, a custom dating back to the medieval Catholic era when Friday was a day of fasting and a hearty meal was needed beforehand. Cultural Background: Hernekeitto is a thick yellow pea and ham soup traditionally eaten on Thursdays across […]
Introduction: A popular grab-and-go snack sold at Fiji’s markets and roadside stalls, curry puffs are flaky pastries filled with spiced potato and vegetables, reflecting Indo-Fijian influence on Fiji’s street food scene. Cultural Background: A popular grab-and-go snack sold at Fiji’s markets and roadside stalls, curry puffs are flaky pastries filled with spiced potato and vegetables, […]
Introduction: A thick, filling soup of dried split peas and smoked pork, hernesupp has long been an economical, warming dish for cold months, when dried legumes stored from summer harvests provided essential nourishment through winter. Cultural Background: A thick, filling soup of dried split peas and smoked pork, hernesupp has long been an economical, warming […]