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Madhya Pradesh — the "Heart of India" — has a cuisine shaped by its central location, drawing influence from Gujarati, Rajasthani, and Maharashtrian neighbours while keeping distinct regional identities across Malwa, Bundelkhand, and Nimar. A vegan MP thali leans on the parts of this cuisine that are naturally plant-based, and thoughtfully adapts the rest. Naturally vegan (no changes needed): — Indori Poha — the state's iconic breakfast: flattened rice tempered with mustard seeds, onion, turmeric and lime, topped with sev and coriander. Lighter and less oily than Maharashtrian poha, and naturally dairy-free. — Sabudana Khichdi — tapioca pearls with peanuts, green chilli and cumin; a fasting-food staple that happens to be entirely plant-based. — Jowar & Bajra Roti — sorghum and pearl-millet flatbreads, naturally gluten-free and vegan, historically the staple grains of the region before wheat. — Everyday sabzis — most MP vegetable preparations (lauki chana dal, seasonal sabzis) are cooked in oil and are naturally vegan. Vegan with a simple swap: — Dal Bafla — the state's signature dish: baked wheat dumplings traditionally soaked in ghee, served with spiced arhar dal. A TiffinWorld vegan supplier bakes the bafla and finishes it with oil or vegan butter instead of ghee — the dal itself is already plant-based. — Bhutte ka Kees — grated corn traditionally cooked in milk; the vegan version uses plant milk (soy or oat), keeping the creamy texture and spiced flavour intact. — Garadu — Indore's winter fried-yam street snack, tossed in spices; naturally vegan when fried in oil. A typical TiffinWorld MP Vegan Thali brings several of these together — poha or sabudana as a starter or side, a jowar/bajra roti, a seasonal sabzi, dal, rice, and a dairy-free chutney — a complete plant-based central Indian meal.
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