In the West, veganism is seen as a novel concept and something new and trendy. In reality, the ideology and practice of veganism is much older and much more developed within Eastern cultures in particular. The nature of the older vegan diets embedded within traditions and religions has created traditional vegan dishes that that are sustaining and ensured to work. Veganism in the West often revolves around adapting meat-based diets with the same plant-based components: tofu, mushrooms and processed vegan meat. 

Many Vegan South Asians follow this diet and lifestyle as part of their religious practices such as Hindus, Jains and Buddhists. This is part of practising the act of non-violence (Ahimsa) amongst these communities. Other South Asians may follow Christianity or Islam and may not be vegan or vegetarian but often times they may still consume a lot of plant-based food in their daily lives without necessarily realising it. The meal platter laid out in the image above on a banana leaf are all vegan dishes, with specialties from the Bengal region of South Asia such as Aloo Bharta, Dhal Bharta and Shaag Bharta (Potato, Dhal and Spinach mash respectively). When dishes similar to these are typically consumed in Western countries or ingredients such as spinach are mentioned, they are often thought of with negative, boring connotations when in reality, many of these plant-based ingredients can be enjoyed when not perceived in such a narrow-minded view.