by Indian cuisine has a long tradition of veganism embedded deeply within its culture. With various religious and spiritual beliefs promoting a plant-based diet, certain regions of India have developed vegan cuisines that are flavoursome, satisfying and nutritious.
The Roots of Veganism in Indian Culture
The principles of non-violence (ahimsa) and respect for all life forms have been an integral part of Indian spiritual philosophies like Jainism and Hinduism for centuries. As a result, regions with large Jain and Hindu populations like Gujarat and Rajasthan have cuisines rooted deeply in veganism. Strict Jainism prohibits the consumption of all root vegetables to avoid potential harm to any micro-organisms in the soil. Lentils, grains, fruits and leafy greens form the mainstay of these cuisines.
Fasting (upvas) on certain days and festivals is another tradition that has led to the development and popularity of Indian Vegan Food. Dishes like kuttu ka paratha (buckwheat flatbread), sabudana khichdi (sago), uppuma (roasted vermicelli) and more became staples to break fasts with. This allowed Indianvegans to enjoy fulfilling, plant-based meals even on fasting days as per their beliefs.
Regional Variations in Indian Vegan Cuisine
North India: Dishes like dal(lentils), chawal (rice), sabzi (vegetables), roti(bread) and chaas (buttermilk) provide hearty, complete vegan meals. Popular dishes includerajma chawal, dal dhokli and baigan bharta. Flatbreads like missi/chana roti, bhakri and theodo are staples.
South India: Coconut features prominently. Sambhar, rasam, idli, dosa, uttapam are much loved. Vadas, idiyappamand pongal provide carbohydrates. Leafy greens like malli ka saag are favoured.
West India: Gujarati thalis offer endless vegan options like dhokla, khaman, fafda and undhiyu. Popular snacks includekhandviand dhebra.
East India: Rice and vegetables take centrestage, from Bengali thalis to Odia khata. Amteutha, chanar dalna and chhenapoda are unique vegan East Indian dishes.
Vegan Sweets and Snacks in India
The sweet tooth of Indians is well served even without dairy or eggs. Coconuts, nuts, grains and fruits are ingeniously used to create rich, decadent sweets. Regional favourites include halwas, laddoos, kheers,puris and more. Delhi is famous for its milk-free jalebis and Mumbai for its cashew-rich kajukatli. Bengalis swear by their sandesh and chana dal cookies.
Indian street food also offers a variety of tantalizing vegan snacks. Samosas, pakoras, bhajjis, vadas, idli-dosa batter and more can all be found in a vegan friendly versions across the country. Fruits like mangoes, bananas and jackfruit are often used to make roadside chaats and fruit salads too. Vegan spice mixes and chutneys further enhance the flavours.
Health Benefits of Traditional Indian Vegan Diets
The balanced, unprocessed ingredients used in Indian vegan cuisine make for a naturally healthy diet. Legumes are high in plant-based proteins, fibre and complex carbs for sustained energy. Fresh fruits and vegetables supply abundant antioxidants, vitamins and minerals. Coconut, grains, nuts and seeds contain healthy fats. Traditional cooking methods like steaming, minimal oil use, and whole spices enhance digestion too.
Regular consumption of such balanced, traditional Indian plant-based diets has been linked to reduction in chronic lifestyle diseases. Studies show vegan diets may help control blood pressure, blood sugar levels and manage weight and heart health in the long run.
*Note:
1. Source: Coherent Market Insights, Public sources, Desk research
2. We have leveraged AI tools to mine information and compile it
