Swaminarayan cooking is a culinary tradition closely associated with the Swaminarayan sect of Hinduism, founded by Lord Swaminarayan in the early 19th century. This style of cooking reflects the sect's principles of purity, vegetarianism, and simplicity. Swaminarayan cuisine emphasizes the use of fresh, unprocessed ingredients, and it avoids onions, garlic, and root vegetables, which are believed to increase worldly desires and impurities. The cooking methods are gentle, often involving steaming, boiling, and mild spices to preserve the natural flavors of the ingredients. Sweets, particularly dairy-based ones, hold a special place in Swaminarayan cuisine, with many festivals and gatherings featuring a variety of delectable desserts. Overall, Swaminarayan cooking is a reflection of the sect's commitment to spiritual purity, self-control, and adherence to a vegetarian lifestyle.
Shredded mango, zucchini and pumpkin with chili, lime, tomato, cashew nuts in a tangy spicy dressing.
Mung bean noodles, roasted rice powder, chili flakes, lime, mint, lemongrass, cashew nuts in a tangy spicy dressing.
Spicy sour clear broth with cabbage, peas, squash, tomato, chili, lemongrass and lime leaf.
Creamy spicy soup with cabbage, squash, tomato, peas, coconut milk, chili, lemongrass, lime leaf and rice noodles.
Asian pumpkin, coconut milk, Marjoram and white pepper blended into a light healthy soup.
Lettuce, cabbage, avocado, cucumber and cilantro wrapped in broad rice noodle. Optionally add ginger. Served with peanut sauce, cashew sauce or vinaigrette dressing.
Cabbage, squash, green bean and tofu. Served with cashew sauce, peanut sauce or vinaigrette dressing.
Slightly sweet, spicy curry with squash, green bean, bell pepper, lime leaf, lemongrass. Served with steamed brown- red rice or white jasmine rice.
Creamy curry with red chili, cabbage, squash, bell pepper, pineapple and basil. Served with steamed brown-red rice or white jasmine rice.
Lentils, chili, coconut milk, squash, peas, turmeric, cardamom, cumin seed, coriander seed, mustard seed, mace, cloves, fenugreek seed. Served with steamed brown- red rice or white jasmine rice.
Thick curry made with snow peas, tofu, dried coconut pulp, cabbage, tree chestnuts. chili, cumin, dill, lime leaf, ground into a thick paste. Served with steamed brown-red rice or white jasmine rice.
A delicious sour curry made without coconut milk or oil. A great filling yet no oil option.
Steamed version of the classic Thai dish with kale, tomato, cashew or peanut.
Mung bean noodles, asparagus, celery and black pepper in a slightly spicy, savory sauce.
Thin rice noodles, sesame seeds, in a spicy savory sauce.