Monastic cuisines around the world are a fascinating study in minimalism and austerity, combined with the innate need for nourishment and comfort. This culinary journey takes us into the humble kitchens of monasteries and ashrams worldwide, where simplicity and mindfulness come together to create truly soulful food.
Our journey begins in the tranquil monasteries of Japan. In contrast to the elaborate presentations seen on our “Culinary Exploration of Japan“, Japanese monastic cuisine, known as Shojin Ryori, takes us back to basics. These vegan meals embrace tofu, mountain vegetables, and seasonal flowers.
Moving further east, we find the humble Lenten spread of Orthodox Christian monks in Eastern Europe. While the region’s culinary tapestry was well-covered in our “Culinary Voyage through Eastern Europe“, the monastic cuisine provides an undeniably unique perspective, characterized by pickles, breads, and legumes, demonstrating how humble ingredients can create hearty meals.
The Indian subcontinent gives us a different culinary perspective with Sattvic meals commonly served in ashrams. These meals, rooted in Ayurveda, are completely plant-based and void of any stimulants like onion and garlic. This philosophy of clean eating was partly covered in our “Gourmet Journey through India“.
Finally, we journey to the heart of Morocco, where we experience the humble diet of Islamic monks known as Sufis. While we’ve previously explored North African culinary wonders in our “African Food Safari“, Sufi cuisine adds a unique touch with its raw food diet, with dates forming a substantial part of their meals.
Monastic cuisines, despite their simplicity and constraints, carry a certain serenity and wholesomeness, offering a soulful alternative to the global culinary landscape. It’s a testament to the old adage, “Less is more.”
