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A Hindu, lacto-vegetarian meal served on a banana leaf Vegetarianism is a dietary ideal among many Hindus, based on the concept of ahimsa —non-violence and compassion towards all beings. [ 1 ] It is also considered sattvic , associated with qualities such as goodness, balance, and serenity that are conducive to spiritual progress.
Non-vegetarian is prohibited in some of the temples. Offering of food items forms part of the upachara or services to a Hindu deity in many Hindu traditions but is not universal. The murti (icon) is revered as a living entity who is offered food, fruits, and betelnut among others. Offering of fresh produce before cooking in Tamil Nadu, India
Non-Vegetarian Chicken 65: Popular deep fried chicken preparation. Chicken, onion, ginger: Non-Vegetarian Currivepillai sadam (Tamil Nadu) Curry leaves and rice: Vegetarian: Breakfast dish Dibba rotti: It is a breakfast item made in Andhra pradesh and is also called Minaparotti. Made with rice, urad dal. Tastes good with a chutney. Vegetarian ...
Pattals are also used for wrapping food or steaming food. [citation needed] In olden days, until a century ago, a would-be son-in-law was tested on his dexterity in making a patravali plate and bowl (for serving more liquid parts of the meal such as daal or stew) before being declared acceptable by the soon to be father-in-law. [citation needed]
Non-vegetarian food (in Indian English sometimes shortened to non-veg food [1]) contains meat (red meat, poultry, seafood, or the flesh of any other animal), and sometimes, eggs. The term is common in India, but not usual elsewhere.
[1] [6] In many cases, strict vegetarian and non-vegetarian people eat together, but the etiquette is not to mix cooking or serving utensils between the foods, to respect the spiritual beliefs of non-violence to animals prevalent among the strict vegetarians. Similarly, cleanliness and hygiene are important.
It is a part of Indian and Nepalese cuisine. [2] Maithil cuisine comprises a broad repertoire of rice, wheat, fish and meat dishes and the use of various spices, herbs and natural edibles. [3] The cuisine is categorized by types of food for various events, from banquets, to weddings and parties, festival foods, and travel foods. [4] [5]
Many vegetarian restaurants and Mishtanna sweet-shops – for example, the Ghantewala sweets of Delhi [48] and Jamna Mithya in Sagar – are run by Jains. Some restaurants in India serve Jain versions of vegetarian dishes that leave out carrots, potatoes, onions and garlic. A few airlines serve Jain vegetarian dishes [49] [50] upon prior request.