Uncovering JAIN Food Culture in Gurugram l जैन समाज के लोग क्या खाते हैं ? Fajeto Mango Kadhi + toru

As part of our Delhi Community Food Series, we were invited by Alka Jain and Uma, the founders of Annam – a soulful home-cooked vegetarian dining experience – to explore the rich and disciplined food traditions of the Jain community. Rooted in a philosophy of non-violence, Jain cuisine is deeply mindful, seasonal, and inherently vegetarian, often avoiding even root vegetables like potatoes, garlic, and onions to preserve the sanctity of life beneath the soil. Delhi is home to a thriving Jain population, and this meal gave us an intimate glimpse into their culinary worldview. Our journey began with a welcome drink – Kairi ka Pani – followed by Pitod and Kacche Kele ke Koftas. With no use of root vegetables, ingredients are chosen with intention and care. As we enjoyed the starters, Santosh Jain, Alka ji’s mother-in-law, shared her warmth and stories, setting the tone for the soulful experience ahead. We soon moved to the kitchen, where cooking turned collaborative. Santosh ji prepared Fajeto, a comforting mango-based kadhi with ripe mangoes. Alka ji made Bharwan Tinde, and Uma ji cooked Toru ki Sadi – all with minimal use of spices, yet packed with flavor. It was through this hands-on experience that we uncovered the delicate layers and philosophy behind Jain food. Some dishes had been lovingly prepared in advance to save time. We were introduced to Gehun ki Kheech, Pachmela Dal, Moong Dal ki Mangodi, and Parwal Bhaja in the making. Khasta Roti – a beautifully layered flatbread – and Mangodi Puri added depth to the meal, while Dakh Dana Methi stood out as a unique, slightly bitter condiment that balanced the other dishes. Freshly made Amla, Kairi, and Mirchi ki Launj offered sharp and tangy notes. The Gwar Phali Dhuni ki Sabzi, with its smoky undertones, was a revelation, and the Kairi Gatte – besan nuggets tossed in raw mango – brought a delightful tang. The meal turned into a sharing of memories, daily rituals, and stories passed down through generations. It felt less like a tasting and more like being woven into a family’s rhythm. Dessert was a collaborative joy too – we made Aam Sandesh and Instant Jalebi, the latter crafted from whole wheat flour, lemon juice, and soda. Crisp, golden, and utterly satisfying. This wasn’t just a meal. It was a gentle immersion into a way of life, a practice of restraint and harmony expressed through food, family, and faith. About the host: https://anubhavsapra.com/ Also follow us on Facebook:   / delhifoodwalks   Twitter:   / delhifoodwalks   Instagram:   / delhifoodwalks   Design and filmed by Rahul Singh Texts by Swetaleena Nayak