When you think of vegetarianism in India, a widespread dietary practice shaped by religious belief, regional customs, and centuries of tradition. Also known as plant-based eating in South Asia, it’s not just about avoiding meat—it’s woven into daily life, festivals, family meals, and spiritual identity. Over 30% of Indians are vegetarian, the highest percentage in the world. But this isn’t a modern trend or a health fad. It’s a way of living passed down for generations, tied to ideas of non-violence, purity, and respect for life.
This practice doesn’t look the same everywhere. In Gujarat, you’ll find families eating dairy-heavy meals with zero eggs. In Tamil Nadu, temple offerings include rice, lentils, and coconut-based curries—strictly plant-based, but rich in flavor. In contrast, some Hindu communities in Bengal or Kerala might eat fish but avoid beef and chicken. The rules vary by caste, region, and temple traditions. Even within Hinduism, not everyone is vegetarian, but the cultural weight of it is undeniable. Hindu vegetarianism, a form of diet rooted in dharma and ahimsa (non-harm). Also known as sattvic eating, it emphasizes foods that promote calmness and clarity, like grains, legumes, vegetables, and dairy. Jainism takes it even further—no root vegetables, no honey, sometimes even no garlic. Buddhism in India also supports vegetarianism, especially among monks and nuns.
It’s not just about religion. Climate, geography, and economy play their part. In a country where farming is common and livestock is often seen as a resource rather than food, plant-based diets make practical sense. Lentils, chickpeas, and millets have fed families for thousands of years. The idea that meat is expensive, hard to preserve, or spiritually unclean stuck—and became normal. Even today, many households cook two meals: one vegetarian for daily use, and another with meat only for special occasions.
What you’ll find in the posts below isn’t just a list of what people eat. It’s a look at how vegetarianism in India connects to festivals like Diwali, where sweets are shared as offerings, or how food taboos vary from state to state. You’ll see how temple rituals shape daily menus, how Ayurveda recommends certain foods for balance, and why some communities avoid onions and garlic. These aren’t random rules—they’re part of a living system that’s been refined over centuries. Whether you’re curious about why South Indians rarely eat eggs or how a Jain monk chooses his food, the answers are here. This isn’t about dieting. It’s about culture.
Gujaratis avoid meat due to deep-rooted religious beliefs from Jainism and Vaishnavism, community values, and centuries-old traditions. It's not about restriction-it's about consistency, identity, and non-violence.