Archive · 1 Aug 2025
Indian Fasting: Delicious Traditions of Upvas Cuisine
In India, when people fast, it's not just about skipping meals.
They eat special foods!
These foods, like sabudana and singhare ke pakode, are considered 'pure' and help people focus.
They avoid things like onions and garlic because of how they affect the mind.
It's a way to connect with spirituality while still enjoying delicious meals.
Modern times see new ways to eat these foods too, like with healthier recipes.
Indian fasting traditions, or 'upvas,' involve specific dietary rules focusing on sattvic foods.
Common foods include sabudana (tapioca pearls), singhara atta (water chestnut flour), and pseudo-grains like kuttu and samak.
Onions and garlic are avoided due to their classification as tamasic and rajasic foods in Ayurveda.
Vrat cuisine offers a variety of dishes and desserts, from khichdi to sweet potato chaat.
Modern interpretations of upvas food include health-conscious recipes and online food delivery services.
- Who
- People observing religious fasts or seeking a culinary reset participate.
- What
- Indian fasting cuisine features specific foods allowed during 'upvas' or vrat.
- When
- Fasting happens on specific days for religious or wellness reasons.
- Where
- This is a common practice across India.
- Why
- Fasting aims to purify the body and mind, aligning with sattvic principles.
- Core Concept
- Fasting (upvas/vrat) is both spiritual and culinary.
- Permitted Foods
- Sattvic foods: fruits, root vegetables, pseudo-grains.
- Prohibited Foods
- Onions, garlic, grains, pulses.
- Key Ingredients
- Sabudana, singhara atta, kuttu, samak.
- Culinary Purpose
- To promote clarity and spiritual focus.