Jain Way of Life
Jain cooking leaves out onion, garlic and root vegetables, and builds savoury depth with asafoetida (hing), cumin and tomato instead. Above-ground vegetables, grains, pulses and dairy carry the cuisine, and raw banana stands in for potato — so dishes are adapted rather than simply stripped down.
Recipes pending review. These are written to be free of onion, garlic and root vegetables, but have not yet been checked by a reviewer. Observance varies between families and becomes stricter during Paryushan, Das Lakshan and Chaturmas — check the ingredients against your own practice before cooking.
No recipes in this section yet.
More are being added. Meanwhile see the Jain food list for what is commonly eaten and avoided, and look up a specific food.
A single message each day of Paryushan — the day's dharma, its meaning, and a thought to carry with you. Nothing else, and nothing after the festival ends.