Vegetarianism

A cabbage-and-potato soup that proves celebration doesn’t need meat — just timing, tradition, and the right green.

Parmigiana is not about melting cheese—it’s about holding eggplant together without smothering it.

A rich Punjabi lentil dish made with urad dal, rajma, butter, and cream, developed in post-Partition Delhi.

A Levantine salad of toasted or fried pita with vegetables and sumac.

A fresh, chopped salad of tomatoes, cucumbers, onion, feta, olives, oregano, lemon juice, and olive oil — traditionally Greek, with regional variations.

A slow-stewed Javanese dish from Yogyakarta made from young jackfruit, palm sugar, and coconut milk.

A thick Italian vegetable soup with variable ingredients, rooted in rural tradition and defined by its coarse-cut vegetables.

A spinach and paneer dish from the Indian subcontinent, made with puréed spinach and grilled paneer cubes in a tomato-onion base.

Grilled skewers of spiced paneer with bell peppers, onions, and tomatoes, served hot with lemon juice and chaat masala.

A Mumbai-born vegetable curry with buttered bread rolls, rooted in Maharashtra’s textile mill culture.

Rajma is a vegetarian dish of red kidney beans in thick spiced gravy, served with rice as Rajma Chawal.

A spicy, watery South Indian soup-like dish served with rice.

A Tuscan bread-and-vegetable soup, traditionally made by reboiling leftover minestrone or vegetable soup with stale bread.

A leafy vegetable dish from the Indian subcontinent, made from greens like mustard, collard, basella, broccoli, or stinging nettle.

A thin, unleavened pancake from southeastern France and northwestern Italy, made with chickpea flour, water, olive oil, and salt.