• Seasonal Vegetable Curries – Cooked with a blend of traditional spices
• Dal Tadka – Slow-cooked lentils tempered with garlic and ghee
• Crispy Pakoras / Starters – Deep-fried appetizers for a crunchy bite
• Paneer Gravy / Sabzi – Soft paneer cooked in a flavorful masala
• Flavored Rice / Biryani – Fragrant basmati rice cooked with spices
• Soft Rotis / Phulkas – Freshly made whole wheat bread
• Raita / Curd – A refreshing yogurt side with herbs and vegetables
• Dessert – A sweet delicacy to complete the meal

• Rich in Fiber – Vegetables and lentils provide dietary fiber, aiding digestion and gut health.
• High in Protein – Lentils and legumes supply essential plant-based protein for muscle growth and energy.
• Boosts Immunity – Spices like turmeric, cumin, and black pepper help strengthen the immune system.
• Good for Heart Health – The use of ghee in moderation, along with fiber-rich ingredients, helps maintain cardiovascular health.
• Provides Essential Vitamins & Minerals – A variety of vegetables contribute to a well-balanced meal rich in vitamins A, C, and iron.

Bhojanam (Veg) has been an integral part of South Indian cuisine for centuries, rooted in the age-old practice of serving meals on banana leaves.

The traditional vegetarian meal format has been influenced by temple cuisine, where food was prepared using fresh, local, and sattvic (pure) ingredients.

Historically, South Indian kings and noble families enjoyed elaborate vegetarian feasts that included a variety of lentil-based dishes, vegetable stir-fries, and rice-based accompaniments, all served in a structured and balanced manner.

Over time, this meal evolved into a staple of South Indian households, festival celebrations, and community feasts, making it an essential part of cultural and religious traditions.

Today, Bhojanam (Veg) remains a cherished meal, offering both a satisfying taste and deep-rooted cultural significance.