Indian vegetarian food is known to be healthy, tasty and delicious

Many Indian recipes were developed in accordance with the laws and principles of nature or dharma. These principles state that we are basically what we eat, as different foods affect our bodies in different ways. We eat to live, we don’t live to eat, and there is a right way and a wrong way to do it.

North Indian cuisine

North Indian cuisine is typically from the Punjab region of the country, also known as the land of the five rivers. The region has very fertile soil and extensive irrigation facilities. As a result, it is very rich in agriculture and is known as the “bread basket of India”. Punjab was divided into two provinces in 1947 when Pakistan separated from India. Therefore, the western part is now an eastern province of Pakistan. Therefore, the kitchen has a great diversity when it comes to the way food is prepared. Sometimes the spices in each dish vary from region to region, depending on migration and family tradition.

Restaurant food tends to be heavier and richer due to the generous use of fats such as oil and clarified butter or ghee, while home-cooked meals are simpler and more flavorful. Local specialties from the Punjab region are a foodie’s dream. For example, makki di roti, a thick tortilla-like bread made from cornmeal, or sarson da saag, a vegetable dish made from dark green leaves similar to rapini that is often served with corn roti.

Indian Vegetarian Diet

The practice of a primarily vegetarian diet in Indian culture began thousands of years ago. It was evident in the sacred Vedic texts, which are ancient wisdom books handed down through the centuries. These texts support a meatless lifestyle, and in Hindu tradition they are considered to be the first rule of thumb for obeying the will of a higher power.

In Hinduism, cows are considered a sacred animal. Slaughter of cows and eating their meat is considered taboo. The Rigveda text refers to the cow as a goddess. But there are other reasons behind a mainly vegetarian diet in Indian culture besides these religious principles.

Karma is defined as “the sum of a person’s actions in this and previous states of existence” and is considered to “decide his destiny in future lives.” In other words, everything that goes around comes around. Eating the meat of another animal is considered to inflict unnecessary pain and cruelty for your own benefit, and has consequences for your life afterward.

Although religion is the most common reason for a vegetarian diet in India, there are other more practical reasons as well. A diet that restricts meat and is rich in fruits, vegetables, and grains has been shown to reduce the risk of certain ailments such as high blood pressure, high cholesterol, and dental problems. It has also been shown to reduce or prevent certain cancers. In addition, the foods of this type of vegetarian diet are digested more quickly than meats, so they provide more energy to the body.

Some key components of the Indian vegetarian diet:

  • Bread: Naan and roti are traditional Indian breads made from wheat or flour, which are then cooked on a stove or in a tandoor.

  • Rice – Rice has been a staple of vegetarian cuisine for centuries and can be seasoned in a number of ways. Rice pilaf, biryani, and kheer are some examples.

  • Curry: refers to sauces and vegetable dishes cooked with spices and can vary by region.

  • Fried – Salty and sweet delicacies such as pakoras, samosas, poori, gulab jamun.

  • Sweets: typically made with milk, nuts, dried fruits, and certain grain and bean flours.

Preparation methods

One thing that makes Indian food so deliciously fresh and tasty is simply how it is prepared. Below are some of the more common and traditional ways of cooking Indian food:

  • Tandoori – While most people associate tandoori with spicy roasted dishes, tandoori simply refers to cooking in a tandoor, a metal or clay oven that is heated with wood or charcoal. It allows for slow heating and long roasting times are essential for creating flavorful vegetable or meat dishes, as well as breads like naan and tandoori roti.

  • Tawa – This is a large, flat metal pan that is used as a griddle to make flat breads like roti, and can also be curved around the edges to hold meats or vegetables, quite similar to a wok.

  • Fried: Foods fried in oil or clarified butter add a crunchy crunch to vegetables, fish, or meats that are first dipped in a spicy batter.

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