Indian Vegetarian Food - Not Just Food, It’s Our Civilisation on a Plate
#longthread 🧵
Indian veg food is not just something to eat.
It is offering. It is prayer. It is memory.
Every state has its own thali.
Every thali has its own soul.
This is not some global food trend.
This is thousands of years of tradition, taste, and tapasya.
If you’ve forgotten this treasure,
read this thread - and remember who you are.
#longthread 🧵
Indian veg food is not just something to eat.
It is offering. It is prayer. It is memory.
Every state has its own thali.
Every thali has its own soul.
This is not some global food trend.
This is thousands of years of tradition, taste, and tapasya.
If you’ve forgotten this treasure,
read this thread - and remember who you are.
1. Punjab - Langar Daal and Fire from the Tandoor
Langar daal is made without onion or garlic,
but still fills the stomach and touches the heart.
Served with love, with karha prasad on the side - it is not a dish, it is seva.
Add some tandoori stuffed aloo or crisp paneer tikka cooked over coals,
and you’ll know why Punjab’s food gives strength and peace together.
Here, food is not a show - it’s shakti.
Langar daal is made without onion or garlic,
but still fills the stomach and touches the heart.
Served with love, with karha prasad on the side - it is not a dish, it is seva.
Add some tandoori stuffed aloo or crisp paneer tikka cooked over coals,
and you’ll know why Punjab’s food gives strength and peace together.
Here, food is not a show - it’s shakti.
2. Gujarat - A Thali That Never Ends
Where else can you start your day with dhokla and end it with shrikhand?
Gujarati food is full of balance -
sweet, sour, salty, spicy - all in one plate.
There’s farsan, thepla, khichdi, dal, kadhi, papad, pickles, sweets -
all made with love and care.
This is food for both tongue and digestion.
This is what real civilisational food design looks like.
Where else can you start your day with dhokla and end it with shrikhand?
Gujarati food is full of balance -
sweet, sour, salty, spicy - all in one plate.
There’s farsan, thepla, khichdi, dal, kadhi, papad, pickles, sweets -
all made with love and care.
This is food for both tongue and digestion.
This is what real civilisational food design looks like.
3. Tamil Nadu - Where Temple Food Becomes Life
Sambhar here is not just sambhar.
It is made with rules from ancient temple texts.
Coconut chutney, lemon rice, tamarind rice - all carry purity.
No garlic, no onion - only devotion.
In temples like Madurai and Rameshwaram,
this food is prepared as bhog for deities.
Eating it feels like you are part of a yatra.
Sambhar here is not just sambhar.
It is made with rules from ancient temple texts.
Coconut chutney, lemon rice, tamarind rice - all carry purity.
No garlic, no onion - only devotion.
In temples like Madurai and Rameshwaram,
this food is prepared as bhog for deities.
Eating it feels like you are part of a yatra.
4. Uttar Pradesh – The Land of Festivals and Food
Poori with aloo made in desi ghee.
Mathura peda. Banaras tamatar chaat.
Khichdi from Ayodhya’s temples.
Even a simple raita tastes like it came from a celebration.
UP doesn’t just serve food - it serves history, faith and joy on a plate.
Every bite feels like you’re part of a story.
Poori with aloo made in desi ghee.
Mathura peda. Banaras tamatar chaat.
Khichdi from Ayodhya’s temples.
Even a simple raita tastes like it came from a celebration.
UP doesn’t just serve food - it serves history, faith and joy on a plate.
Every bite feels like you’re part of a story.
5. Maharashtra – Simple Food, Deep Strength
Varan bhaat with ghee is as comforting as a mother’s hug.
Modak for Ganpati is not dessert - it is offering to divinity.
Puran poli, bharli vangi, and misal pav - each has layers of tradition.
Maharashtra’s food is not loud.
But it stays with you, like an old bhajan.
Varan bhaat with ghee is as comforting as a mother’s hug.
Modak for Ganpati is not dessert - it is offering to divinity.
Puran poli, bharli vangi, and misal pav - each has layers of tradition.
Maharashtra’s food is not loud.
But it stays with you, like an old bhajan.
6. Rajasthan - Satvik Food with Warrior Soul
Even without onion or garlic, Rajasthan’s veg food is full of taste.
Dal baati churma, gatte ki sabzi, ker sangri - made for dry land, but rich in nutrition.
This is food of kings and saints.
This is food cooked during famines,
yet feeding with royal spirit.
Desert taught us how to survive - and eat like kings.
Even without onion or garlic, Rajasthan’s veg food is full of taste.
Dal baati churma, gatte ki sabzi, ker sangri - made for dry land, but rich in nutrition.
This is food of kings and saints.
This is food cooked during famines,
yet feeding with royal spirit.
Desert taught us how to survive - and eat like kings.
7. Kerala - Banana Leaf, Coconut, and Blessing in Every Dish
A full sadya served on banana leaf is not a meal -
it is a ceremony.
Avial, olan, thoran, payasam - each one rooted in Vedic tradition.
Coconut is not just flavour, it’s purity.
This food is sattvik, sacred and deeply seasonal.
You can feel temple bells in every spoon.
A full sadya served on banana leaf is not a meal -
it is a ceremony.
Avial, olan, thoran, payasam - each one rooted in Vedic tradition.
Coconut is not just flavour, it’s purity.
This food is sattvik, sacred and deeply seasonal.
You can feel temple bells in every spoon.
8. Bengal – Bhog Cooked with Motherly Love
People know Bengal for fish.
But the real gems are its temple bhogs.
Luchi with aloo dum, khichuri with begun bhaja, payesh made on slow fire -
these are served during Durga Puja and daily to the deities.
This food is not just for hunger.
It is shakti on a plate.
People know Bengal for fish.
But the real gems are its temple bhogs.
Luchi with aloo dum, khichuri with begun bhaja, payesh made on slow fire -
these are served during Durga Puja and daily to the deities.
This food is not just for hunger.
It is shakti on a plate.
9. Madhya Pradesh – Food from Heartland and Holy Places
Malpua in Ujjain, dal bafla in the villages, sabudana khichdi at Mahakal -
MP’s vegetarian food has both temple roots and village soul.
Simple ingredients, cooked slow, with full heart.
You won’t find this food in malls.
You’ll find it where shraddha lives.
Malpua in Ujjain, dal bafla in the villages, sabudana khichdi at Mahakal -
MP’s vegetarian food has both temple roots and village soul.
Simple ingredients, cooked slow, with full heart.
You won’t find this food in malls.
You’ll find it where shraddha lives.
10. Karnataka - Udupi Cuisine Is Silent Brilliance
No garlic. No onion. But full flavour.
Udupi food was born in mathas -
to serve monks, students, and the gods.
Bisi bele bath, neer dosa, coconut chutney, Mangalore buns -
it’s a combination of tradition, health, and divine taste.
This food doesn’t shout.
It humbles you.
No garlic. No onion. But full flavour.
Udupi food was born in mathas -
to serve monks, students, and the gods.
Bisi bele bath, neer dosa, coconut chutney, Mangalore buns -
it’s a combination of tradition, health, and divine taste.
This food doesn’t shout.
It humbles you.
11. Himachal Pradesh - Food from the Land of Deities
Here, food isn’t cooked in hurry.
It’s slow, steady, sattvik — like the mountains.
Siddu, madra, chana dal with yoghurt, babru, sepu badi -
every dish is desi, earthy and pure.
Served during Dham (local festivals), on copper thalis, with full ritual.
This is food that warms the bones and cleanses the soul.
Here, food isn’t cooked in hurry.
It’s slow, steady, sattvik — like the mountains.
Siddu, madra, chana dal with yoghurt, babru, sepu badi -
every dish is desi, earthy and pure.
Served during Dham (local festivals), on copper thalis, with full ritual.
This is food that warms the bones and cleanses the soul.
12. Odisha – 56 Bhog That Feeds the Gods
Where else is food offered to Bhagwan every single day in 56 varieties?
Jagannath Puri’s kitchen is the largest temple kitchen in the world.
Khichdi, dalma, khatta, poda pitha, rasabali, and more -
all cooked by temple sevaks, with no tasting before serving.
This isn’t just vegetarian food -
It’s prasadam built from tapasya.
Where else is food offered to Bhagwan every single day in 56 varieties?
Jagannath Puri’s kitchen is the largest temple kitchen in the world.
Khichdi, dalma, khatta, poda pitha, rasabali, and more -
all cooked by temple sevaks, with no tasting before serving.
This isn’t just vegetarian food -
It’s prasadam built from tapasya.
13. Bihar – Strength from Simplicity
Litti chokha roasted on open fire, sattu paratha rolled in palm,
dahi-chura in clay bowls, makhana sabzi with black pepper,
tilkut made with jaggery and love.
Bihar’s food is what you find in homes, not hotels.
It has no filter, no glamour - just pure, rural soul.
Litti chokha roasted on open fire, sattu paratha rolled in palm,
dahi-chura in clay bowls, makhana sabzi with black pepper,
tilkut made with jaggery and love.
Bihar’s food is what you find in homes, not hotels.
It has no filter, no glamour - just pure, rural soul.
14. Andhra Pradesh – Sattvik Fire with Full Flavour
People fear Andhra’s spice. But pure veg Andhra food is deep and sattvik.
Pulihora, gongura pachadi, pesarattu, pappu with ghee,
tamarind rice from temple kitchens.
Made in clay pots. Served with calm hands.
This is the food of rituals, of rishis, of households where Bhagwan is still fed first.
People fear Andhra’s spice. But pure veg Andhra food is deep and sattvik.
Pulihora, gongura pachadi, pesarattu, pappu with ghee,
tamarind rice from temple kitchens.
Made in clay pots. Served with calm hands.
This is the food of rituals, of rishis, of households where Bhagwan is still fed first.
15. Delhi - Chaos Served with Chutney
Chole bhature, rajma chawal, paratha with curd and pickle,
aloo tikki, kachori, dahi bhalla - all from old Delhi’s narrow lanes.
Every item bursts with masala and memory.
Delhi’s food is not delicate. It is bold, loud, full of attitude -
yet rooted in centuries of sattvik hospitality.
Chole bhature, rajma chawal, paratha with curd and pickle,
aloo tikki, kachori, dahi bhalla - all from old Delhi’s narrow lanes.
Every item bursts with masala and memory.
Delhi’s food is not delicate. It is bold, loud, full of attitude -
yet rooted in centuries of sattvik hospitality.
16. Chhattisgarh – The Forest’s Own Feast
You won’t find this food in restaurants.
Angakar roti, chana sira, thethri, fara, rice pakoras,
all made by hand, cooked on wood fire.
Tribal kitchens use what grows around them -
kodo, kutki, forest greens, wild berries.
Simple, real, untouched - this is India before fast food.
You won’t find this food in restaurants.
Angakar roti, chana sira, thethri, fara, rice pakoras,
all made by hand, cooked on wood fire.
Tribal kitchens use what grows around them -
kodo, kutki, forest greens, wild berries.
Simple, real, untouched - this is India before fast food.
17. Assam – Sacred Spoons from the East
Everyone thinks Assam means only fish.
But inside every satra and Namghar,
vegetarian food is cooked as bhog:
joha rice, aloo pitika, raw banana curry, khar, and seasonal greens.
Not spicy, but subtle and sattvik.
This is food that soothes the tongue and lights the heart.
Everyone thinks Assam means only fish.
But inside every satra and Namghar,
vegetarian food is cooked as bhog:
joha rice, aloo pitika, raw banana curry, khar, and seasonal greens.
Not spicy, but subtle and sattvik.
This is food that soothes the tongue and lights the heart.
18. Uttarakhand – Food of the Tapasvi
Mandua roti, bhatt ki churkani, jhangora kheer, aloo ke gutke -
this is food from Himalayas, where rishis walked.
Cooked in iron pans, served in metal plates,
every item is simple but full of pranic energy.
It doesn’t excite your tongue.
It awakens your mind.
Mandua roti, bhatt ki churkani, jhangora kheer, aloo ke gutke -
this is food from Himalayas, where rishis walked.
Cooked in iron pans, served in metal plates,
every item is simple but full of pranic energy.
It doesn’t excite your tongue.
It awakens your mind.
19. Jammu & Kashmir – Shaivite Food the World Forgot
Yes, meat exists here - but so does 100% veg Kashmiri Pandit cuisine.
Dum aloo, nadru yakhni, rajma with haak saag, paneer with fennel and milk.
No garlic. No tomato.
Just asafoetida, ginger, and ancient Himalayan style.
This food is peaceful, sattvik and powerful.
It carries the spirit of old Shaiva Kashmir.
Yes, meat exists here - but so does 100% veg Kashmiri Pandit cuisine.
Dum aloo, nadru yakhni, rajma with haak saag, paneer with fennel and milk.
No garlic. No tomato.
Just asafoetida, ginger, and ancient Himalayan style.
This food is peaceful, sattvik and powerful.
It carries the spirit of old Shaiva Kashmir.
20. The Final Truth – Indian Vegetarian Food is a Weapon and a Blessing
It healed. It nourished. It connected generations.
It built kings, saints, scientists, and warriors.
Not one rishi or freedom fighter needed meat to become strong.
They ate sattvik, local, seasonal, sacred food - and changed the world.
Today we chase protein powders and fast food chains.
But your real strength still lies in your dal, rice, ghee, and haldi.
Return to it. Respect it. Share it.
This is not just food.
This is civilisational medicine.
Don’t just eat it - awaken with it.
It healed. It nourished. It connected generations.
It built kings, saints, scientists, and warriors.
Not one rishi or freedom fighter needed meat to become strong.
They ate sattvik, local, seasonal, sacred food - and changed the world.
Today we chase protein powders and fast food chains.
But your real strength still lies in your dal, rice, ghee, and haldi.
Return to it. Respect it. Share it.
This is not just food.
This is civilisational medicine.
Don’t just eat it - awaken with it.
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