At least 70 percent of the population in India eat neither meat nor fish, nor eggs. This group includes the Jains, who are not only vegetarians but also do not eat tubers, onions or garlic. 

 

Indians have great respect for vegetables and have a rich vegetarian cooking tradition. Thanks to the good climatic conditions, a wide variety of vegetables thrive everywhere in India and especially leafy vegetables, for example spinach (we have 18 different varieties of it), dill and fenugreek. 

 

There is a valid reason why, India is known worldwide as a paradise for vegetarians and vegans. Indian cuisine proves that it is possible to cook delicious food, even without meat.

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In India, million of my compatriots enjoy their lunch every day exclusively in the form of chawal (rice), dal (lentils), sabji (vegetables) and roti (bread).

 

Okra, Eggplant, Squash, peas, Spinach, Mustard greens, Cabbage, Cauliflower, Fenugreek greens, and many other vegetables will be making their way into your kitchen more often in the future when you discover that you can do so much with them.

 

In addition to traditional vegetables, you'll also find Paneer recipes here later. Paneer (Indian cheese) is a major source of essential protein and calcium, and it's no coincidence that Paneer is sold by fruit and vegetable vendors in India.