What Indian dishes are dairy-free?

In this short article, we will provide an answer to the question “what Indian dishes are dairy-free?” and the forms in which dairy products are consumed in India.

What Indian dishes are dairy-free?

If you’re lactose intolerant or a vegetarian looking for a diversity of flavors, some of the Indian dairy-free recipes are worth experimenting with. Finding a restaurant that will accommodate your needs as a vegan or vegetarian can be a time-consuming and unpleasant endeavor.

However, even though there are more options for individuals who do not consume meat, salads are the most prevalent, making it difficult to choose a dish that is both good and full.

  • The first course will be a sampling of Naan, which is a delectable flatbread that can be packed with almost anything, including garlic, potatoes, cheese, onions, coriander, and any other spices. If you’re new to vegetarian cooking, these recipes are a fantastic place to start.
  • Samosas, which are moderately spiced veggie patties, are yet another delicious alternative for lunch or dinner. These will force you to step outside of your regular vegetarian comfort level.
  • For those of you who haven’t tasted Onion Pakora, it is a delightful appetizer made with chickpea flour and onions that is well worth your time to experiment with. A few people like the Indian-style Alu Tikki croquettes, which are stuffed with potato and Garam Masala and served with raita and yogurt (a blend of Indian spices and coriander).
  • For example, the Saag Mushroom, which is created with mushrooms and spinach in an Indian-style stew, is one of the restaurant’s more unconventional main meals. Like a monarch in terms of wealth. The Indian cuisine Vegetable Jalfrezi, which is created with a blend of fresh mixed vegetables and a variety of fiery spices and herbs, is another alternative for the adventurous eater.
  • Another delicious option is Malai Kofta, which is fresh vegetable meatballs made from grated potato and topped with dairy-free cheese in a mild coconut sauce.
  • Another option is the Choc Brownie, which is an Indian-style brownie topped with walnuts and chocolate shavings.

Is there a big amount of dairy products used in Indian cuisine?

Indians consume a large number of dairy products for a variety of reasons. Because of their religious convictions, many of them are vegetarians, and milk is a readily available source of protein for them to consume.

Furthermore, the sanctity of the cow in India derives from the concept that it is preferable to have a cow that produces a large amount of milk over a long time rather than an animal that produces a little amount of meat for a short time.

Milk and other dairy products, such as yogurt, hold a special position in Indian culture. In Hinduism, where the gods enjoy dairy products, it has positive implications because it is a cowherd and a butter lover, among other things.

Indians consume a wide range of dairy products, including yogurt.

It’s a diverse mix of people. The little yogurt salads with vegetables or fruits that accompany all of the “thali” dishes in Indian cuisine are a cornerstone of the culture (Indian meal). Rice pudding with spices, for example, is cooked with milk and other dairy products. Pastries made with “khoya,” a condensed milk paste, are very popular in the northern part of the country.

Indians commonly use milk in their beverages, particularly in the form of milk tea (“cha”) or coffee that has been flavored with milk. The “lassi,” a traditional yogurt drink, as well as “buttermilk,” the liquid created during the churning process, are also popular among them. Despite its name, the “rose milk” that youngsters like drinking are nothing more than grenadine.

What about the famed ghee?

It is a must-have ingredient in any Indian dish that calls for it. It has been a time-honored method of preserving butter for centuries. The shelf life of this type of clarified butter is significantly longer than that of French clarified butter. After the butter has been cooked for an extended amount of time, strain it to eliminate all of the whey.

This results in fat that, like oil, can be stored at room temperature for extended periods and does not burn when cooked in the kitchen. Ghee is considered to be a beneficial fat in Ayurvedic medicine, and as a result, it is commonly used in cooking. On the flavor side, it gives all of the preparations a nutty flavor because of the nutmeg.


In this short article, we provided an answer to the question “what Indian dishes are dairy-free?” and the forms in which dairy products are consumed in India.



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