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Some Brahmins—Kashmiri Pandits and Bengali Brahmins—have traditionally eaten meat (primarily seafood). However, in regions with strong Jain influence such as Rajasthan and Gujarat, or strong Jain influence in the past such as Karnataka and Tamil Nadu, Brahmins are strict vegetarians. Bal Gangadhar Tilak has described Jainism as the ...
Satvik Brahmin (sub-set of Saraswat Brahmins), which is a strictly vegetarian cuisine that does not use vegetables that grow underground, such as onions, potatoes, garlic, etc. Dishes such as Savalem raandaap are prepared among the Bhats (Priests), conservative Goud Saraswat Brahmins and Chitrapur Saraswat Brahmins.
Strict Madhva Brahmins avoid onion, garlic, red lentils, and even carrots, radish, brinjal and a few other vegetables and spices. They usually only eat food (prasāda) that is offered (naivedya) to one of the Vishnu deities, and fast on Vaishnava Ekadashi days (twice a month) without taking any food or water. Fruits and milk are usually allowed ...
The majority of Maharashtrians are not averse to eating meat, fish and eggs, but the staple diet for most people is mostly lacto-vegetarian. Many communities such as the brahmins and varkari sect members only follow the lacto-vegetarian diet.
Asafoetida is eaten by Brahmins and Jains. [26] Devotees of the Hare Krishna movement also use hing in their food, as they are not allowed to consume onions or garlic. Their food has to be presented to Lord Krishna for sanctification (to become Prasadam) before consumption and onions and garlic cannot be offered to Krishna. [27]
The main complaint was that the film showed the “daughter of a Brahmin man” eating meat and saying that the revered deity Lord Ram would eat meat, he said. Shriraj Nair, a spokesperson for ...
A number of Hindus, particularly those following the Vaishnava tradition, refrain from eating onions and garlic, either totally or during the Chaturmasya period (roughly July to November of the Gregorian calendar). [39] In Maharashtra, some Hindu families do not eat any eggplant preparations during this period either. [40]
The eating habits of Hindu royals and Brahmins have historically had a heavy influence on Andhra cuisine. Andhra Pradesh's proximity to Western, Central, and Eastern India influenced the diversity of those border regions' cuisine as well, as the Telugu-speaking population spread into neighboring states. Different communities have developed ...