Why We Cook Without Onion and Garlic
A lot of people ask us this question. Here is our honest, thoughtful answer — plus the science, the tradition, and why it actually makes you a better cook.
The most common question we get asked is: "But why no onion and garlic?" We are asked this at school, at dinner parties, and in the comments on our posts. So here is our full answer.
Our family follows the Sattvik cooking tradition, which comes from ancient Ayurvedic philosophy. Sattvik food is believed to be pure, calming, and nourishing for both the body and the mind. Onion and garlic are considered Rajasic (stimulating) or Tamasic (dulling) in this philosophy, so they are traditionally excluded.
Many Jain families also avoid these root vegetables and underground bulbs entirely. For us, it is both a dietary choice and a spiritual practice — cooking is a form of offering, and we want it to be as pure and conscious as possible.
But here is the most interesting thing we have discovered: cooking without onion and garlic actually forces you to become more creative with spices. When you remove those two dominant flavours, you start really noticing and appreciating cumin, asafoetida (hing), ginger, coriander, and dozens of other incredible ingredients.
Asafoetida (hing) is our secret weapon — used in tiny amounts, it adds a savoury, almost garlic-like depth to any dish. Ginger brings brightness and warmth. Good quality cumin, freshly roasted and ground, can transform a simple dal into something magnificent.
So no, we do not feel like we are missing out. If anything, cooking without these two ingredients has made us more curious, more adventurous cooks. And we hope our recipes inspire you to explore that same delicious creativity.