Satvik and Jain pizzas for Paryushan and Navratri

For nine days in Navratri and the eight days of Paryushan, many of our regulars in Koregaon Park and Camp change what they eat. Some avoid onion and garlic, some avoid all root vegetables and some eat only before sunset. We make satvik and Jain pizzas all year, but during these weeks they are a third of our orders.

Our Jain pizzas leave out onion, garlic, potato, carrot, beetroot, mushroom and ginger. The tomato sauce for them is made in a separate pot from crushed tomatoes, salt, olive oil and basil, without the garlic that goes into our everyday sauce. Toppings that work well are peppers, olives, sweet corn, paneer, spinach and fresh tomato. The dough itself is flour, water, salt and yeast, so it suits most diets as it is.

The kitchen follows a few rules for these orders. They are prepared on the vegetarian counter with a separate set of tools and a fresh cutting board, and stretched by a cook who has washed and changed gloves. In the oven, we brush the floor clean before each Jain pizza goes in. The oven floor is shared, as it is for all our vegetarian food.

During Paryushan, many families eat their main meal before sunset, so we open the kitchen at 4.30 pm instead of 5 for pickup and delivery. Mention Jain in the order note or tell your server, and we will mark your bill so you can see it was made that way.