Introduction: Dabeli is a spiced, stuffed bun snack that originated in the Kutch region of Gujarat and is usually made with a mashed potato filling. The Jain version swaps the potato for mashed raw banana, which takes on the same soft, starchy texture and readily absorbs the sweet-tangy dabeli masala, pomegranate and peanuts that define […]
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: 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: 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 tangy-sweet tamarind drink long associated with Ramadan, tamr hindi is traditionally sold by street vendors carrying large brass jugs, a familiar sight during the fasting month. Cultural Background: A tangy-sweet tamarind drink long associated with Ramadan, tamr hindi is traditionally sold by street vendors carrying large brass jugs, a familiar sight during the […]
Introduction: Sweet-and-sour tamarind balls, rolled in sugar, are a favourite Dominican treat sold by roadside vendors and made at home using tamarind pods harvested from trees found across the island. Cultural Background: Sweet-and-sour tamarind balls, rolled in sugar, are a favourite Dominican treat sold by roadside vendors and made at home using tamarind pods harvested […]
Introduction: Whole fish marinated in a tangy tamarind and chilli paste, then grilled over charcoal, this is a staple main course found at family gatherings and seaside grills across the islands. Cultural Background: Whole fish marinated in a tangy tamarind and chilli paste, then grilled over charcoal, this is a staple main course found at […]
Introduction: Samlor Machu Kroeung is a bright, tamarind-soured soup built on kroeung paste, prized for its clean, herbal sourness rather than the coconut richness of many neighbouring cuisines. Cultural Background: Samlor Machu Kroeung is a bright, tamarind-soured soup built on kroeung paste, prized for its clean, herbal sourness rather than the coconut richness of many […]
Introduction: A tangy, refreshing non-alcoholic drink made from tamarind pods, sumo de tamarindo is a popular cooler across the islands, especially welcome in the dry heat of the trade winds. Cultural Background: A tangy, refreshing non-alcoholic drink made from tamarind pods, sumo de tamarindo is a popular cooler across the islands, especially welcome in the […]
Introduction: Bouillie de mil is the everyday breakfast of Burkina Faso, eaten in cities and villages alike before the day's work in the fields or markets begins. Cultural Background: Bouillie de mil is the everyday breakfast of Burkina Faso, eaten in cities and villages alike before the day's work in the fields or markets begins. […]