My relationship with Vegetarian Food

I am a Bengali raised in Kolkata by parents who are enlightened food enthusiasts. My mother would often say, “Anybody can cook meat, but making delectable vegetarian dishes is a fine art.” Vegetarian food at our kitchen is always sattvik, i.e. without any onion, ginger and garlic. Mom is very firm about that. She also makes sure that a separate set of utensils and even knives (earlier we had a traditional torkari bnoti) are used for making vegetarian food. “Otherwise, you won’t achieve the pure taste.” – she says. I grew up savouring immensely delightful and delicate vegetarian dishes as my mother has superior cooking skills and pure ‘opaar bangla’ blood in her veins. As a result, I am a very balanced individual regarding food habits, with deep appreciation for the offerings of vegetarian food world. However, I seldom come across North Indian food in a stand -alone restaurant that follows the Jain Philosophy. The recently introduced Jain Food menu at Sanjha Chulha had me very curious.