How Bengal’s Age-Old Plant-Based Cuisine Mirrors Modern Veganism
Bengalis were naturally drawn to seasonal vegetables, rice, and lentils because of their bountiful land and Vaishnav-Buddhist traditions. Today's veganism is more of a rediscovery than a fad, as Chef Vikram Jaiswal points out. By nature, foods like labra, aloo posto, and shukto were always vegan. This plant-forward diet was never a philosophy, according to Chef Vidisha Bathwal, but rather a thoughtful, natural way of living.
