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Vegetarian & Vegan
At least 70 percent of the population in India eat neither meat nor fish nor eggs. This group also 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 good climatic conditions, a wide variety of vegetables and especially leafy greens thrive all over India, for example, spinach (we have 18 different varieties of it), dill, and fenugreek.
It is no coincidence that India is known worldwide as a paradise for vegetarians and vegans. Indian cuisine proves that you can cook extremely delicious food even if you leave out the meat.
In India, millions of my compatriots enjoy their lunch every day exclusively in the form of Chawal (rice), Dal (lentils), Sabji (vegetables), and Roti (bread).
Okra, eggplant, pumpkin, peas, spinach, mustard greens, cabbage, cauliflower, fenugreek greens, and many other types of vegetables will come into your kitchen more often in the future when you discover how much you can prepare with them.
In addition to traditional vegetables, you will also find paneer recipes here later. Paneer (Indian cheese) is a main source of essential protein and calcium, and it is no coincidence that paneer is sold by fruit and vegetable vendors in India.
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