Indian vegetarian cuisine

Indian vegetarian cuisine is vast and diverse, offering a rich array of flavors, ingredients, and regional variations. Here are some key aspects and popular dishes from different parts of India:

North Indian Vegetarian Cuisine

• Paneer Butter Masala: A creamy, tomato-based curry with paneer (Indian cottage cheese).
• Chole Bhature: Spicy chickpeas served with deep-fried bread.
• Aloo Gobi: A dry curry made with potatoes and cauliflower.
• Rajma: Kidney beans cooked in a spicy, tomato-based gravy.
• Palak Paneer: Spinach and paneer cooked with spices.

South Indian Vegetarian Cuisine

• Dosa: A thin, crispy crepe made from fermented rice and lentil batter, often served with sambar (a lentil-based vegetable stew) and chutney.
• Idli: Steamed rice cakes served with sambar and coconut chutney.
• Uttapam: A thick pancake topped with vegetables.
• Avial: A mixed vegetable curry with coconut and yogurt.
• Sambar: A spicy and tangy lentil-based stew with vegetables.

West Indian Vegetarian Cuisine

• Dhokla: Steamed savory cake made from fermented rice and chickpea batter.
• Pav Bhaji: A spicy mashed vegetable dish served with buttered bread rolls.
• Bhindi Masala: Stir-fried okra with onions and spices.
• Thepla: Spiced flatbreads made with whole wheat flour and fenugreek leaves.
• Undhiyu: A mixed vegetable dish cooked with spices and often enjoyed during festivals.

East Indian Vegetarian Cuisine

• Aloo Posto: Potatoes cooked with poppy seeds paste.
• Chorchori: A mixed vegetable stir-fry with mustard paste.
• Shukto: A bitter gourd and vegetable medley with a mild, creamy sauce.
• Chhena Poda: A dessert made from baked ricotta-like cheese.
• Ghugni: A curry made with dried yellow peas or black gram.

Common Ingredients

• Legumes: Lentils, chickpeas, kidney beans, black-eyed peas.
• Dairy: Paneer, yogurt, ghee (clarified butter).
• Vegetables: Potatoes, spinach, cauliflower, okra, tomatoes.
• Grains: Rice, wheat, millet.
• Spices: Turmeric, cumin, coriander, garam masala, mustard seeds.

Snacks and Street Food

• Samosa: Deep-fried pastry filled with spiced potatoes and peas.
• Pani Puri/Golgappa: Hollow, crispy puris filled with spicy tamarind water and chickpeas.
• Vada Pav: Spicy potato fritter served in a bread roll.
• Bhel Puri: A tangy and spicy mixture of puffed rice, vegetables, and tamarind sauce.

Breads

• Roti/Chapati: Whole wheat flatbread.
• Naan: Leavened flatbread, often cooked in a tandoor.
• Paratha: Layered flatbread, sometimes stuffed with vegetables or paneer.
• Puri: Deep-fried puffy bread.

Desserts

• Gulab Jamun: Deep-fried dough balls soaked in sugar syrup.
• Rasgulla: Spongy balls made from chhena (Indian cottage cheese) soaked in syrup.
• Kheer: Rice pudding made with milk, sugar, and flavored with cardamom and saffron.
• Jalebi: Deep-fried batter soaked in syrup, forming spiral shapes.

Beverages

• Masala Chai: Spiced tea with milk.
• Lassi: Yogurt-based drink, can be sweet or salty.
• Buttermilk (Chaas): Spiced yogurt drink.
• Aam Panna: Refreshing summer drink made from green mangoes.