Bhumi Pednekar loves trying new dishes and cuisines, something she attributes to her roots and growing up in Mumbai, where she was exposed to different cuisines. “Pednekars are Saraswat brahmin from Goa. It’s been five years since I became a vegetarian. Childhood was full of kekda (crab). I have this vivid memory: once a week, my aunt would come home, and we would have a family get-together. She would make a huge suffered (vessel) of kekda with proper Goan Xacuti gravy, which was a dark, masala Gravy, “Recalled Pednekar, 35.
She also called it one of the “sweetest memories of my father”. “Because we would sit on the table, my sister and I on either side, and he would be deshelling them and feeding us.”
Sharing that she ate a lot of non-vegetarian and seafood while growing up, Bhumi said: “There was a lot of fish, a lot of Maharashtrian and a lot of North Indian food because my mother is from Haryana. So, there was a lot of Bread Mission with safed makhan (white butter) and sarso ka saag. There was a lot of milk when we were growing up. I had a lot of Maharashtrian and Goan influences, with a lot of coconut in my food. Because both cuisines are so far apart. Goan Maharashtrian vegetarian is very simple, has fewer ingredients, is not overly cooked, and North Indian is very well cooked.”
She also mentioned that her meals were “very healthy at home”. “I wasn’t allowed to have any cola till I was a teenager. No chocolates, no cola, no chips. Only all solid food. They really cared about the nutrition of our food. It was all about nourishing your body. At home, we had a great variety of food.”
Then, some of their closest family friends were Muslims from Iran. “So, we were also exposed to that cuisine, Persian food. Every Eid, we would have a feast. I have been very fortunate. I think growing up in Mumbai, you are exposed to diverse cultures and food experiences. It’s been great.”
Reflecting on her interview, Kanikka Malhotra, consultant dietician and diabetes educator, said growing up in a non-vegetarian household can shape your experience with food and influence how you adapt when you decide to become a vegetarian. “Early exposure to various foods, including meat and seafood, helps develop a broad palate and positive food memories, making it easier to appreciate new flavours later. When families focus on preparing healthy, balanced meals, they create a strong foundation for a smooth transition to a vegetarian diet without sacrificing nutrition or enjoyment,” she said.
Do you like eating crab? (Photo: Freepik)
Additionally, a diverse diet from a young age supports a healthy gut microbiome, vital for digestion and overall well-being. “So, if you grew up enjoying non-vegetarian dishes but now follow a vegetarian lifestyle, your early food experiences can actually help you embrace this change healthily and satisfyingly. This blend of tradition and health makes vegetarian living enjoyable and sustainable,” said Malhotra.
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Choosing vegetarianism is not just a diet change; it’s a commitment to compassion, health, and a sustainable future.
What more?
Adopting a vegetarian lifestyle can lead to significant health benefits, including improved heart health, lower cholesterol levels, and reduced risk of chronic diseases such as diabetes and certain cancers, said Malhotra. “Long-term vegetarianism promotes a balanced gut microbiome, crucial for immune function and overall wellness. This lifestyle shift not only nurtures the body but also aligns with ethical and environmental values, creating a holistic positive impact,” said Malhotra.
DISCLAIMER: This article is based on information from the public domain and/or the experts we spoke to. Always consult your health practitioner before starting any routine.