How religions effect foods in India?

India is a secular republic of eight major religions. Four originated in India (Hindu Sikh Buddhist Jain), four came from outside (Moslems, Christians, Parsee Jews)

India also has a large number of people belonging to Bahai Faith, Atheism, and Agnosticism.

Meats

According to various studies, it is estimated that about 32% of Indian population is strictly lacto-vegetarian. 30% of Indian population eats meat on regular basis. The remainder are lacto-vegetarians may eat fish regularly (living on coastal region), eat eggs for health, or eat meats on social occasions. Common meats consumed in India are: Chevon (Goat), Mutton (Sheep), Lamb, Carabeef (Water buffalo), Chicken, Fish, and Prawn (Jhinga)

Onions & Garlic

Garlic and Onions are a basis for over 90% of curries in India. Still they are prohibited by Buddhists, Kashmiri Pundits, and Jains. Raw onions and garlic are prohibited by Prophet Muhammad before prayers.

Hindus

.About 80.5% of Indian population is Hindu. Hinduism is continuation of ancient Vedic philosophy. Olden Hindu Cuisine conformed to Ayurvedic healing. There is no specific proscriptions against eating meat, still majority is lacto-vegetarians. Beef is forbidden. Many states do not permit slaughtering of cows or monkeys. They do not even consume eggs. Large restaurant chains use egg-less mayonnaise. Brahmins in Bengal are lacto-vegetarians but also eat fish. Kashmiri Pundits eat fish and meat. Beef was eaten by few Dalit in certain areas.

Sikhs

About 1.8% of Indian population is Sikhs. Sikhism started in sixteenth century as off-shoot from Hinduism. Beef is forbidden. According to religion, eating meat is optional. The animal must be slaughtered as Jhatka. Most of the women chose to remain lacto-vegetarians.

Buddhist

About 0.77% of Indian population is Buddhist. Buddhism is continuation of ancient Shramana philosophy. Slaughter of animal is prohibited. Buddhists are allowed to eat meat as long as the animal was not slaughtered for the expressed purpose to feed the Buddhists. Most of the Buddhist are lacto-vegetarians. Buddhist are not allowed to eat onions garlic and Asafoetida.

Jains

About 0.41% of Indian population is Jain. Jainism is continuation of ancient Shramana philosophy. Jains are lacto-vegetarians. Jains are not Vegan, Jains consume dairy products. Jains do not eat fig, and the root vegetables such as onions carrots garlic etcetera. To compensate for garlic and onions, Jains use Asafoetida to flavor foods

Moslems

About 13.4% of Indian population is Moslems. Arab started spice trade during early 7th century sowing the seeds of the second largest religion in India. This followed with Delhi Sultanate that brought Naan and Tandoor from Afghanistan. Delhi Sultanate followed Mughal empire in a Sufi tradition which introduced Persian Cuisine and development of vegetarian Rice and Grain dishes. Eventually it became the cuisine of India. Flesh of swine and blood are prohibited. Most of the Moslems in India are Sunni who are not allowed to eat Donkey. Moslems are non-vegetarians, the meat must be slaughtered as Halal, Haram meats must be avoided. Popular Muslim dishes are Haleem and Nihari

Christians

About 2.34% of Indian population is Christians. They are non-vegetarians and allowed to eat most of the meats. The meats may be slaughtered as Jhatka, Halal, or Kosher

Parsee

About 0.06% of Indian population is Parsi. Parsee are descendants of Zoroastrians who migrated from Iran to India and settled in Gujarat. Parsee are most Anglicized. Originally, they fused Iranian Cuisine with existing cuisine in Gujarat. During Raj, it took on the look of Anglo-Indian cuisine. They are non-vegetarians and eat meats. The meats may be slaughtered as Jhatka, Halal, or Kosher. Popular Parsi dishes are: Pathia Chicken Curry, and Dhansak Tuar Masoor Dal

Jews

There are five communities: Kochi Jews, Bene Israel, Baghdadi Jews, Bnei Menashe, and Bene Epharaim. After World War II, most of the Jews left India for Israel USA UK and Australia. Current population is less than 6,000.

Jewish Spice Merchants from Venice arrived in Kerala before the Syrian Christians. They fused their own cuisine with that in India, incorporated the spices they traded-in (Pepper, Cardamom, Cinnamon and Coriander).

Judaism prescribes a very strict set of dietary rules called Kashrut, details are beyond the scope here. They did not eat pork or blood and many amphibians. They only ate Kosher foods. Jewish laws prohibited mixing milk with meats, so they used coconut milk instead. They adopted use of local Tamarind as a souring agent. When Portuguese brought the Chili pepper from the new world, the Jewish population was more than anxious to incorporate chili peppers. They combined the green fresh chili pepper and dried ground red chili peppers. Kozi Kari (Chicken Curry) is a typical Jewish Curry in India.

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