What Do Most Indians Not Eat? Surprising Food Habits from Every Corner

Ask anyone what Indians like to eat, and nine times out of ten, you'll hear “lots of veggies.” But there’s more to it—some things just never show up on the dining table, no matter where you go. Think you know all the foods off-limits in India? Prepare to be surprised.

It isn’t just about avoiding beef or pork because of religion—there are vegans who won’t eat garlic and onion, Muslims who steer clear of pork entirely, and plenty of families who won’t even keep eggs in their houses. Some regions skip fish, while others can’t imagine a meal without it. Food bans can get really specific, right down to everyday veggies and kitchen staples most people wouldn’t think twice about using.

Why does this matter if you’re cooking Indian recipes at home? Well, if you want to whip up a meal everyone can enjoy, knowing what not to use is just as important as picking the right spices. Stick with me—we’ll break it all down so you won’t end up serving something unexpected or awkward to your Indian guests.

• The Vegetarian Majority: Not Just a Stereotype
• Meats That Are Rarely Touched
• Are Eggs a Yes or No?
• Forbidden Foods by Region and Religion
• Hidden Surprises: Veggies and Ingredients Banned in Indian Kitchens
• Smart Cooking Swaps and Tips

The Vegetarian Majority: Not Just a Stereotype

Ask anyone if most Indians are vegetarians and you'll probably get a yes—and for a good reason. India has more vegetarians than any other country. Around 30% of the population sticks to a strict vegetarian diet. That's about 400 million people, which is bigger than the entire population of the United States! No surprise that food here, especially in easy Indian recipes, often starts out meat-free.

Why are there so many vegetarians in India? For lots of families, it's tied to religion and tradition. Hinduism, Jainism, and certain Buddhist groups encourage not eating meat. In fact, most Jains and many Brahmins (the priestly caste in Hinduism) won’t even touch eggs, garlic, or onions because they believe these foods mess with your inner balance or aren’t "pure."

Here's the kicker though: while every Indian city has meat shops and chicken stalls, there are also heaps of vegetarian restaurants—and even full neighborhoods where selling meat, fish, or eggs is banned. It's totally normal to see wedding buffets or entire cafes proudly going 100% veg.

• Most Indian households base daily meals on vegetarian staples: lentils, rice, chapatis, and tons of fresh veggies.
• It’s common to have separate kitchen utensils or even separate kitchens for cooking vegetarian and non-vegetarian food, especially in more traditional homes.
• Packaged foods often display a green dot for vegetarian or red for non-vegetarian, so even snacks from the store are easy to navigate.

Check this out if you’re curious just how much vegetarianism shapes the Indian diet:

If you’re making easy Indian recipes at home, it’s always safe to stick with vegetarian ingredients unless you know your guests’ preferences for sure. And honestly, with all the colorful dals, curries, and veggie cutlets, you probably won’t even miss the meat.

Meats That Are Rarely Touched

Surprised that most Indian diets aren’t all about spicy chicken or rich lamb curry? In reality, huge chunks of the country hardly eat meat at all. And when they do, there are certain types that almost never land on the plate.

Let’s talk numbers. According to government surveys, about 30% of Indians call themselves strict vegetarians. But it’s not just about being veggie—there are also meats that lots of non-vegetarians avoid for cultural, religious, or even practical reasons.

• Beef: Easily the most avoided meat due to Hindu beliefs. Cows are considered sacred by Hindus, which make up more than 75% of the country. Possessing, selling, or even eating beef can be illegal in many states. If you walk into a regular Indian market, beef is usually just not there.
• Pork: Pork isn’t common either, especially in Muslim-majority areas (about 14% of Indians), since Islam forbids eating pork. Many Hindus skip it too. You’ll rarely see pork dishes except in some Christian communities in states like Goa or Kerala.
• Duck, mutton, and rabbit: These are treats in specific regions, but pretty much invisible in most Indian homes. For example, duck pops up in Kerala and Assam, while mutton (goat meat) is special-occasion food in North India. Rabbit? Very rare, and usually only eaten in the Northeast or by certain tribal groups.

Here's a quick glance at some popular meats and how often they appear in Indian households:

So, if you’re planning a party and want most guests to feel comfortable, chicken is usually the safest bet—but always ask! And keep in mind, the majority of classic easy Indian recipes you’ll find online are either completely veggie or use chicken or fish as the protein of choice.

Are Eggs a Yes or No?

This one gets a little tricky. You’d think eggs make the cut as vegetarian in India, right? Not really. In fact, for a huge chunk of Indian homes, eggs sit in the middle of the veg or non-veg debate—and often lose out.

Here’s the inside scoop: India actually has three main groups when it comes to eating habits. There are pure vegetarians (no meat, seafood, or eggs), then eggetarians (they avoid meat but say yes to eggs), and non-vegetarians (who eat everything, including eggs). The majority, especially in Hindu and Jain communities, consider eggs off the list. So, if you’re cooking for an Indian crowd, it’s safer to ask first.

Check out this breakdown from the National Family Health Survey (NFHS-5, 2020-21):

India’s complicated diet scene means “vegetarian” doesn’t always mean what you think. A quote from food historian Pushpesh Pant sums it up:

"In most Indian homes, vegetarian is defined as 'no meat, fish, or eggs'—so the word means something very different here compared to the West."

So, if you’re making easy Indian recipes for friends or family, double-check if eggs are okay. When in doubt, swap eggs for paneer or potatoes in curries, or use besan (chickpea flour) for binding in cutlets to make your Indian diet meal truly egg-free and crowd-friendly.

Forbidden Foods by Region and Religion

This is where the Indian diet gets really interesting—and confusing. India is packed with different religions and communities, and each one has strong rules about what they avoid. If you ever wondered why your Indian friend's lunch looks so different from someone else's, here’s why.

Let's start with religion. For Hindus, beef is usually a strict no. Cows are considered sacred, so most Hindus won’t touch beef, and you won’t find it at restaurants in most parts of the country. In contrast, Muslims skip pork and anything made from it, since it’s haram (forbidden in Islam). You’ll even see labels in stores that highlight if a product is halal.

Jainism probably has the strictest food rules. Jains completely avoid not just meat and eggs, but also root vegetables like potatoes, garlic, and onions. Why? Because pulling these out of the ground kills the whole plant, and Jains don’t want to harm living things more than necessary.

Then you’ve got regional bans influenced by climate and culture. In Gujarat and Rajasthan, lots of families won’t cook with onion or garlic. Even some snacks have special “no onion, no garlic” versions for people who observe these dietary restrictions. But in Kerala or West Bengal, fish is as normal as potatoes—unless there’s a religious festival when many avoid all animal foods for a few days.

Even within communities, the rules can change based on tradition, personal belief, or if it’s a festival or special fasting period. Some households never keep eggs, while others only skip them during certain days like Monday (for Shiva), Thursday (for Sai Baba), or during Navratri.

If you’re cooking easy Indian recipes for a group, don’t assume anything. Always ask your guests about their food rules—the list of what most Indians not eat can shift dramatically from house to house.

Hidden Surprises: Veggies and Ingredients Banned in Indian Kitchens

When you think of the Indian diet, you probably picture colorful curries packed with veggies. But there are some veggies and everyday ingredients you’ll never find in certain Indian households, thanks to tradition, religion, or just plain habit.

The biggest surprise for newcomers? Many Hindus and Jains skip not just meat, but also some common vegetables. Jain families are super strict: they won’t touch root veggies like onions, garlic, potatoes, carrots, and even beets because pulling these out means killing the whole plant (which goes against their core beliefs about non-violence). Regular Hindu households, especially during religious festivals or fasting days, will also leave out onion and garlic—these are said to heat up the body and distract from meditation.

Some South Indian Brahmin homes keep it extra simple by avoiding tomatoes and eggplants, especially during their big religious ceremonies. Then there’s asafoetida (heeng): it smells strong and some find it overpowering, so it’s skipped in certain regions. On a different note, people living along the coast might avoid mushrooms because they’re considered “unclean” or too exotic.

• Garlic and Onion: Totally out for Jains and many Hindus during certain days.
• Potatoes and Root Veggies: No-go in strict Jain diets.
• Mushrooms: Not accepted in most conservatively vegetarian homes.
• Eggplant, Tomato, Green Peas: Sometimes restricted during special poojas (prayers).

Believe it or not, even certain cooking oils are a problem. Many religious fasts allow only ghee (clarified butter) and disallow vegetable oils altogether. And if you’re cooking for strict vegetarians, you’ll want to double-check store-bought ingredients like cheese or sauces, as they sometimes sneak in animal-derived rennet or gelatin.

So, if you want your easy Indian recipes to keep everyone happy, always check on these ingredients before cooking for a crowd. A quick heads-up or a peek at the family’s daily eating habits can save you a lot of confusion—and make you look like a total pro in the kitchen.

Smart Cooking Swaps and Tips

So, you want to cook something everyone in India can actually eat? It’s easier than it sounds—just keep a few smart swaps in mind. Food restrictions differ between homes, but a couple of flexible tricks will make any Indian diet more inclusive.

If a recipe calls for beef or pork, switch them out for paneer (Indian cottage cheese), mushrooms, or mixed veggies. Paneer absorbs flavors well and is always a safe bet for vegetarians. Even in most restaurants, you’ll see paneer tikka right next to chicken tikka for the same reason.

Lots of people avoid eggs, especially in traditional South Indian and Gujarati households. You can usually swap eggs out using mashed banana or yogurt for binding in baking, and chickpea flour (besan) works great as an egg replacement in omelettes and even pakoras. Scrambled tofu is another handy fix if you need something protein-packed.

Garlic and onion are often off-limits in Jain and some Vaishnav communities. The flavors take a hit, but don’t stress. Hing (asafoetida) and ginger can really boost the taste. Remember, a pinch of hing goes a long way—too much and you’ll notice!

For non-vegetarians, it pays to remember that chicken and fish are considered neutral in lots of households, while red meats almost never make the cut. When in doubt, stick to lentils, veggies, and grains—nobody ever complained about a good dal-chawal combo.

Quick check: Oils make a difference too. Ghee suits almost everyone except strict vegans, while mustard oil is a regional must-have in the East but a no-go for some in the South. Stick to sunflower or groundnut oil if you’re unsure.

• Swap meats with paneer or mushrooms for a safe Indian diet option.
• Replace eggs in batters with besan or use yogurt/banana for baking.
• Skip onion-garlic with hing and ginger in the recipe for certain communities.
• Pick ghee or neutral oils unless you know people’s preferences.
• Double-check with your guests—there’s no harm in asking exactly what they avoid.

Here’s a tiny cheat sheet for the most common quick swaps seen in easy Indian recipes:

If you keep these swaps handy, you'll never feel stuck while cooking. These little changes make sure everyone gets to enjoy your food, with zero awkward surprises at the dinner table.