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Maldives – Island Cuisine Shaped by the Indian OceanThe Maldives is a tropical island nation in the Indian Ocean, southwest of India and Sri Lanka. Its culinary traditions are closely connected to the sea, with tuna, coconut, chili and aromatic ingredients playing central roles in everyday cooking. Indian and Sri Lankan influences have also shaped Maldivian food culture over generations. Simple, fresh ingredients and the combination of savory, spicy and citrus flavors are characteristic of many traditional dishes.
Mas Huni & Roshi – The Classic Maldivian BreakfastMas Huni is one of the Maldives' most beloved breakfast dishes. Traditionally prepared with finely shredded tuna, freshly grated coconut, red onion, green chili and lime juice, this refreshing salad is commonly served with Roshi, a thin, unleavened flatbread cooked in a hot pan. My Via Veggie Vegan interpretation replaces tuna with a plant-based alternative and adds three playful Halloween decorations made from silken tofu. The result combines the familiar flavors of a Maldivian breakfast with a little seasonal kitchen magic.
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India – A Country of Extraordinary Culinary DiversityIndia is a vast South Asian country with a rich and remarkably diverse culinary heritage. Regional cooking traditions vary according to geography, climate, religion, history and local ingredients. In North India, dishes featuring spinach, lentils, aromatic spices, flatbreads and yogurt are particularly familiar. Fresh ginger, garlic, cumin, turmeric, coriander and garam masala contribute layers of flavor to countless savory preparations. Indian cuisine also makes extensive use of tadka, a technique in which spices and aromatics are briefly heated in fat to release their fragrance. From simple home-cooked meals to elaborate regional specialties, the combination of fresh ingredients and carefully balanced spices is central to many Indian food traditions.
Palak Shorba – A Fragrant Indian Spinach SoupPalak means spinach in Hindi, while shorba refers to soup or broth. The term shorba has connections with Persian and Arabic culinary vocabulary and is used for various soups and broths across South Asia and neighboring regions. Palak Shorba is a spinach-based soup associated with North Indian-inspired cooking, although preparations differ between cooks and households. This Via Veggie Vegan version combines fresh spinach with red onion, tomato, ginger, garlic, green chili, turmeric, cumin and whole spices. A final cumin-garlic tadka adds toasted aromas, while vegan sour cream provides a creamy contrast. Homemade Garlic Naan completes the meal, turning a light spinach soup into a satisfying plant-based dish.
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India – A Country of Extraordinary Culinary DiversityIndia is a vast South Asian country with an exceptionally diverse culinary heritage shaped by regional traditions, geography, climate, religion and history. From the fragrant rice dishes of the south to the rich lentil preparations of the north, Indian cuisine offers an extraordinary variety of ingredients, cooking techniques and flavors. Pulses, rice, vegetables, herbs and spices are central to many regional food traditions. Fresh coriander, known as hara dhaniya in Hindi, is widely used in chutneys, curries and vegetable dishes, while dried coriander seeds provide a distinctly different, warm and aromatic flavor. Indian cuisine includes countless naturally plant-based dishes, making it a wonderful source of inspiration for vegan cooking.
Hara Dhaniya Dal – A Fresh Coriander Lentil CurryIn Hindi, hara means green, dhaniya means coriander and dal refers to certain pulses or dishes prepared from them. Hara Dhaniya Dal can therefore be understood as a lentil dish featuring fresh green coriander. This Via Veggie Vegan creation is inspired by Indian ingredients and flavors rather than representing a specific traditional regional recipe. Black Beluga lentils are combined with onion, garlic, cinnamon, bay leaf, garam masala and ground coriander, then coated in a vibrant paste of fresh coriander, green chili, ginger and lemon juice. Served with black rice, the dish brings together earthy lentils, aromatic spices and bright herbal freshness in a colorful, naturally vegan interpretation of Indian-inspired comfort food.
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Bangladesh – A Country of Rivers and Rich Culinary TraditionsBangladesh lies in South Asia, where the mighty Ganges, Brahmaputra and Meghna river systems have shaped the landscape, agriculture and food culture for centuries. Rice, lentils, vegetables, mustard oil and aromatic spices are important ingredients in everyday Bangladeshi cooking.
What Is Aloo Bharta?Aloo Bharta, more commonly known as Alu Bhorta in Bangladesh, is a traditional mashed potato preparation. The word alu means potato, while bhorta refers to a family of mashed or crushed dishes mixed with seasonings.
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What Is Cari Giraumon?
Cari Giraumon is a pumpkin curry associated with Mauritian home cooking.
The name combines cari, the Mauritian Creole word for curry, with giraumon, a term used for pumpkin or squash.
Mauritian cuisine reflects a rich mixture of culinary influences, particularly from India, Africa, Europe and China.
Curries are an important part of the island's food culture, with recipes varying between families and communities.
What Makes This Pumpkin Curry Different?
Unlike coconut-based curries, this version relies on the natural moisture and starches of the pumpkin.
As the pumpkin cooks, some pieces soften and partially break down.
This naturally thickens the cooking liquid, creating a rich sauce without cream, coconut milk or additional thickeners.
The result is a curry that tastes intensely of pumpkin, supported by garlic, ginger, chili and fragrant herbs.
What Is Giraumon?
Giraumon refers to pumpkin or squash.
Different varieties can be used depending on availability.
A firm, flavorful pumpkin with relatively dense flesh works particularly well.
Butternut squash or other suitable cooking pumpkins can also be used if Sombra pumpkin is unavailable.
Why Use Curry Leaves?
Curry leaves have a distinctive aromatic flavor with citrusy, herbal and slightly nutty notes.
They are commonly used in Indian Ocean cuisines, including Mauritian cooking.
They are not the same as curry powder.
Fresh curry leaves are particularly fragrant, although frozen leaves can also work well.
Why Add Thyme?
Thyme is used in many Mauritian savory dishes.
It adds an earthy, herbal character that complements the sweetness of pumpkin and the warmth of ginger.
Cooking the whole sprig with the curry allows its flavor to infuse the sauce.
Remove the woody stem before serving.
What Is Traditionally Served with Cari Giraumon?
Mauritian curries are often enjoyed with flatbreads such as farata or roti, or with rice.
Farata is a layered Mauritian flatbread related to Indian paratha.
For this Via Veggie Vegan presentation, crispy potato wedges replace the more traditional accompaniment.
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