Jainism in India
Living in India, you may be familiar with Jainism or have Jain friends, but for those who are less acquainted, Jainism is a dharmic religion that emerged on the Indian subcontinent around the 6th century BCE. Predominantly practiced in the north-western states of Rajasthan and Gujarat, this ancient religion is founded on the core principles of ahimsa (non-violence) in thought, speech, and action, and the pursuit of good karma to transcend the cycle of birth, death, and rebirth, ultimately attaining moksha (salvation). Today, approximately 5 million Jains reside in India, with one of the most defining aspects of their way of life is consuming Jain food i.e. a root vegetable-free diet.
The Jain diet
The rationale behind this dietary restriction lies in the Jain belief that root vegetables, which grow beneath the earth’s surface, host a vast array of microorganisms. Consuming them, therefore, inevitably causes harm to these life forms, which conflicts with the principle of ahimsa. Additionally, certain root vegetables like onions and garlic, with their strong, pungent flavours, are believed to provoke negative emotions and cloud the mind, impeding spiritual clarity and progress on the path toward enlightenment.
A fresh breed of Jain wanderers
The Jain community in India, though constituting a mere 0.4% of the national population, holds a remarkable 15-20% of the country's wealth. Hailing largely from prosperous backgrounds, nearly 1 million Jains have ventured abroad at some point, marking their presence on the global stage.
I had the pleasure of speaking with a Jain couple, who are also my closest friends, to better understand how they navigate their dietary restrictions while exploring the world. Instead of opting for the typical group tours, this couple carves out their unique travel itineraries, including offbeat gems and embracing local cuisines within their dietary framework. From their non-negotiable Jain practices to moments when they ease certain rules—let’s get some answers from Naysar and Viditi.
If you are a Jain traveller, you will find answers to:
Have you considered outsourcing the itinerary planning to an agent?
How do you describe your dietary preference as a Jain to a waiter in Europe?
What are certain non-negotiables for you as a Jain travelling abroad?
What are you flexible about when it comes to travelling abroad as a Jain?
Are Jain meals available in-flight if you request them beforehand while flying abroad?
Are you able to explore the local cuisine of a country? Share some of your favourites.
What type of accommodation do you generally prefer while traveling abroad?
Give me a Jain food list that you carry from home while travelling internationally.
How often do you eat Indian food while travelling internationally?
At any point during the trip do you feel frustrated about your dietary limitation?
What are 3 tips that you want to give your fellow Jain travellers on managing Jain food abroad?
Why do you travel and what does travel mean to you?
Naysar: Every country has its charm, and I’m all about soaking in as much as I can. From adventure sports in New Zealand to scenic train rides in the Swiss Alps to just kicking back on a Miami beach—everything’s on my travel bucket list.
Viditi: I love the idea of a holiday—it’s something to look forward to. I like my trips to have a mix of everything, though I tend to lean towards vibrant cityscapes. Honestly, I think I enjoy planning for the trip more than the trip itself!
How many countries have you travelled to? Which of them were Jain-friendly and which ones were particularly challenging for you?
Naysar: I’ve visited 19 countries so far, but it feels like I’ve only scratched the surface. Singapore and Dubai were great for finding Jain food, but China and South Korea were tough. The language barrier was a big challenge, and even non-Jain vegetarians ended up relying on the ready-to-eat meals and theplas I brought from home.
Viditi: We’ve traveled to 5 countries together, and before marriage, I’d visited 3. I’ll admit, the travel bug bit me harder after we got married! Dubai was a breeze for Indian food, and Bali was a win with its abundance of vegan cafes.
What is your travel style?
Naysar: I’m that eager tourist who wants to see and do it all—leaving no stone unturned! I get serious FOMO when I travel abroad because you never know if you’ll get another chance to visit the same place. I can go with the flow, but if I’m going international, I like to have a solid itinerary to make the most of my time and money.
Viditi: I’m more of a laid-back traveler. I enjoy a mix of spontaneous relaxation and having a bit of a plan for the day, so I can enjoy the best of both worlds.
Have you considered outsourcing the itinerary planning to an agent?
Naysar: I enjoy planning my own trips, but I’d be happy to outsource that part if I could find someone who gets my style of travel and offers fair pricing. Right now, most agents who can create the perfect itinerary for us end up charging at least 20% more, so I’d rather save that money and spend it shopping on my holiday!
What has been the longest duration of your travel so far?
Naysar: I spent about 3 weeks in Western Europe, and before that, I did a 2-week solo trip to the US East Coast. It started as a work trip, but I decided to extend my stay and explore more, especially after those long hours flying over the Atlantic—couldn’t let that go to waste!
How do you describe your dietary preference as a Jain to a waiter in Europe?
Naysar - I start with a smile or maybe a Bonjour if you’re in France, I have noticed Europeans have a sweet spot for greetings. I’d start by self-identifying as a vegetarian who does not eat eggs and does not eat root vegetables. I will also specify certain vegetables that they predominantly use in their cuisine like onion, garlic, mushrooms, or potatoes. Also, some times, we tell them that we are allergic to these foods - what we have noticed is that people abroad are very sensitive to allergies and tend to be more careful. Viditi - When we were in Italy, we often relied on Google Translate to explain the ingredients, making it easier for the waiter to understand. Naysar, though, always repeats himself at least three times to ensure the order is clear—even if it sometimes annoys the waiter. Hehe!
What are certain non-negotiables for you as a Jain travelling abroad?
Naysar - I’m very strict about not consuming non-Jain food or even hidden eggs. If a waiter brings a dish with any of our restricted ingredients, we send it back. I always make sure to be clear about our dietary needs, else they tend to mess it up as it may get confusing to them due to cultural differences and a lot also gets lost in translation. For instance, I remember once during a work trip to Thailand, my office ordered a meal for me without onion, garlic, and potatoes but forgot to mention that it had to be vegetarian. They ended up bringing me fish sans the onion, garlic and potatoes instead, so everything has to be explicitly stated.
Viditi - I remember having a dessert that I assumed to be eggless and this was not with Naysar as he generally cross-checks everything. However, after eating it and even finding it delicious, I discovered it contained eggs. It was a mistake, however, when I think about it I do feel guilty as eggs have the potential of life, and also some amount of disgust on eating a foreign object as I have never consumed eggs in my life before. However, much like non-violence, forgiveness is also one of the core principles of Jainism and I choose to forgive myself.
What are you flexible about when it comes to travelling abroad as a Jain?
Viditi: One important aspect of a Jain diet is syncing meals with the sun’s rhythm, ensuring the last meal is eaten before sunset. In our busy lives, we don’t strictly follow this, except on days of religious significance. Another key practice is only consuming fresh food — we never eat leftovers at home. Any extras go to our house help or the watchman. Even chutneys are freshly made every day. Although while travelling, we’re flexible. We carry homemade theplas, dry snacks, and other dehydrated, ready-to-eat meals for convenience. This way, we can travel the world without compromising on Jain food or going hungry.
Are Jain meals available in-flight if you request them beforehand while flying abroad?
Naysar: Yes, most Indian carriers offer Jain food if pre-booked, and internationally, both Emirates and Singapore Airlines provide Jain meal options. One of my best flight dining experiences was with Vistara (now Air India) and Emirates Business Class while traveling abroad.
Viditi: However, Jain meals on flights often fall short in taste. At times, I prefer the food we bring from home. But by the return journey, we usually run out, and finding Jain options at international airports or on flights becomes nearly impossible unless pre-booked. At that point, we make do with nuts, fruits, biscuits, and whatever beverages are available. If there's an eggless dessert, I’m happy!
Are you able to explore the local cuisine of a country? Share some of your favourites.
Naysar: It depends on where you're traveling to. In countries like China or Japan, it can be tough, even with vegan options. They often use fish oil in cooking and there’s a distinct smell in local eateries that makes you lean towards your home-packed food or an Indian restaurant. However, in Europe, it's easier to explore the local cuisine. We've found vegan croissants in Paris, egg-free gelato in Italy, and even eggless churros in Spain, all of which were delicious. A bit of research helps, and you'll be pleasantly surprised. We can also tailor local dishes to fit our diet in proper restaurants, though street food usually isn’t an option. Although I remember customising a crepe in Paris to fit our requirement but was an exception.
Viditi: I absolutely loved the fondue in Switzerland, the vegan pancakes at the Pancake Factory in Amsterdam, and the pizzas in Sorrento still make my mouth water. Other international cuisines we enjoy are Mexican (plenty of Jain-friendly options), falafel (easy to customise), and sandwiches—especially if we can find a Subway!
How often do you eat Indian food while travelling internationally?
Viditi: You’ll usually find an Indian restaurant within a 15-20 km radius anywhere in the world. We’ve rarely faced issues with Jain food, so when we’re not in the mood to experiment or feel exhausted after a long day, we end up at an Indian place. Every 3-4 days, we find ourselves craving some comforting desi khaana.
Naysar: The Philippines is one place where I’ve mostly dined at Indian restaurants. However, most of these tend to serve North Indian food.
You travel independently as against travelling in a group tour which makes it convenient to get Jain food for international travel. Why?
Naysar: I’ve been on group tours with family before, but they usually focus on the typical tourist spots and have a very rigid schedule. It’s hard to get everyone to agree on exploring off-the-beaten-path gems. You’re often stuck on a tight timetable, surrounded by people you may not want to be with, and you miss the freedom to discover new places or cafes. While food is taken care of, the essence of travel and discovery gets lost.
What type of accommodation do you generally prefer while travelling abroad?
Naysar: When traveling abroad for work, I’ve stayed in hotels, but the breakfast buffets are pricey, and Jain options are almost nonexistent. Hotel rooms in many major cities are compact, making it hard to eat comfortably inside the room. Plus, basic cutlery is often missing, and you have to request it from the reception desk each time, which can be frustrating. I used to travel with an induction hot plate to cook my meals in the room. That’s why we now prefer Airbnb over hotels—more space, better comfort, kitchen utensils & appliances available and you’re paying the same or even less.
Viditi: Yes, Naysar has found some wonderful bed-and-breakfasts during our Europe trips, and the best part is they always have a kitchen, making it easier for us to cook our meals. We also need space for all the food we carry—half a suitcase full! Airbnbs often offer better views and are more conveniently located in downtown areas. The only downside is the lack of full housekeeping, so we have to wash the dishes ourselves. However, they do clean the room and change towels every couple of days, which works fine for us.
Give me a Jain food list that you carry from home while travelling internationally.
Viditi: We usually carry our own breakfast—dried packs of poha and upma. At home, we dry roast the semolina or puffed rice with masalas, then pack it along. Once we’re ready to cook, we simply add water and often source local tomatoes for extra flavor. This gives us a chance to explore local grocery stores wherever we travel. To switch things up, we also source a small packet of vegan bread and avocado from the local market for a simple avocado toast with our morning coffee. Of course, we carry our beloved Nescafé coffee powder and buy milk locally. For lunch, we typically dive into local cuisine as we’re usually out sightseeing. On the go, we pack dry snacks like khakhra, bhakri, chikki, shakarpara, and protein bars. Yes, so this is the Jain food list for you to pin to your travel notes!
Naysar: We also carry vacuum-packed theplas, which make for a quick snack or even a light dinner with an accompaniment. I’ve heard nitrogen-packing the theplas could keep them fresher, so we’re planning to try that on our next trip. We bring along ready-to-eat packs like Pav Bhaji, Dal Makhani, and Dal-Rice, plus we DIY sandwiches with local bread and veggies, adding Amul butter and cheese for a familiar touch which we carry from home. While salt and pepper are easy to find in most Airbnbs, we bring our own seasoning—sandwich masala, garam masala, and an Italian seasoning blend. And of course, we never forget our favorite chocolates from India in case we can’t find a decent dessert locally, along with a bottle of mukhwaas to wrap up the meal. Take an Indian out of India, but you can’t take India out of an Indian!
How do you manage to pack all the food given the luggage weight restrictions and ensure that there is no spillage?
Viditi: We keep it simple—just double-wrap all our homemade food in plastic bags to avoid any spillage and carry extra zip-lock bags for any dry snacks we open. We usually pack our snacks in smaller, portable packets for day trips so they’re easy to carry. When heading to colder destinations, we vacuum-pack our winter clothes to free up space in our suitcases for more food. Also, we factor in our shopping based on the food that we carry. Our shopping weight can be less than or equal to the weight of our food as it is mostly consumed towards the end of the trip making some extra room for souvenirs.
At any point during the trip do you feel frustrated about your dietary limitation?
Naysar - This isn’t unique to Jain food, but as an Indian, I crave piping hot meals. People often don't understand our definition of "hot." Still, I’ve never felt particularly frustrated—there’s always a workaround. We’ve never found ourselves without options in any country we've visited. The only time frustration sets in is when we have to clean up after a meal, especially since we need clean crockery for breakfast the next morning! On those days, we sometimes opt for a meal outside, usually at an Indian restaurant, just to avoid doing the dishes.
Viditi - I feel, sometimes this limitation fuels our creativity. I wanted to take an Italian cooking workshop on our trip to Italy. However, we did not find any place that offered a vegan Italian cooking workshop that did not use eggs in its pizza base or in the pasta that we would make from scratch. So, we decided to have our own little private cooking session in our Airbnb. We researched authentic pasta recipes by Italian nonnas, foraged for ingredients at local grocery stores and markets, and turned our Airbnb into a makeshift cooking studio, with candles and music. We sipped on lemonade made from gigantic Amalfi coast lemons as we cooked. The leftover ingredients—the eggless spaghetti, the olive oil, and the seasoning—came home with us, and the taste of those Mediterranean tomatoes still lingers. Though, after a while, even the freshest flavors can’t beat something chatpata. Bread surely starts to feel repetitive!
What are 3 things or tips that you want to give your fellow Jain travellers on managing Jain food abroad?
Viditi: First, always opt for an Airbnb over a hotel when travelling abroad. Next, follow our travel Jain food list, and we guarantee you won’t go a day without good food—just make sure to get the quantity right. Focus on covering your two main meals, like breakfast and dinner. It’s also much easier on the wallet.
Naysar: Third, do some prior research on vegan cafes and local grocery stores near your accommodation. A good old Google search or Tripadvisor will do the trick—ChatGPT’s not quite at that level of accuracy yet!
Last word
If you're a Jain, have similar dietary restrictions, or simply crave some comforting desi khaana while traveling abroad, this is a treasure trove of tips and tricks. The Jain food list is a keepsake and can come in handy, so take a screenshot and save it in your notes if you think it will make managing Jain food easier while travelling abroad. After all, no personal limitation should ever hinder your desire to explore the world. There’s always a way to make it happen!
P.S. All pictures have been shared by Viditi Patrawala with Travel and Wellbeing for the purpose of this travel feature. You can follow her around the world @girlinapinkscarf on Instagram.
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