PANAJI
In Goa, many people follow a vegetarian diet during the Hindu month of Shravan. While some do it for spiritual reasons, not everyone sees it that way. For many, it’s about following age-old customs and traditions that are socially expected. People often fear being criticised or excluded if they don’t follow the same. Some see it simply as a family tradition, while others look into the scientific and Ayurvedic reasons and follow it with deeper understanding.
Many Goan restaurants offer special Shravan thalis during this month. These menus change daily, from Monday to Sunday, and are popular among young people and office-goers. The meals include a variety of dishes rarely prepared at home during the rest of the year. “I like variety in my meals, and so I don’t miss the opportunity to enjoy a plateful of vegetarian, nutritious meal during Shravan which we hardly prepare at home. So, I have dinner at home, but my afternoon lunch is in one of the hotels in Panaji,” admits Jairam Joshi, a software engineer from Marcel, who works in the capital city.
Jairam is one of many youngsters who enjoy vegetarian meals during Shravan. Some even go a step further and eat only vegan food – that is, food with no animal-based products. Yamini Nayak, a Saraswat from Margao, is a fish lover who normally eats it regularly. But she makes an exception during Shravan. “But Shravan is an exception. I avoid fish totally, the reason being scientific. It’s the breeding season for fish and we must take care that the natural ecological cycles are not disturbed,” says the law student.
For Tejas Borkar, a medical student doing his MD in Gastroenterology in Haryana, veganism is a year-round lifestyle. Originally from Goa, Tejas says going vegetarian helped him lose weight and feel healthier. Over time, he also gave up all dairy products. “I have stopped eating all milk products,” says Tejas. He says he now feels more energetic, less tired, and more alert, which motivates him to continue.
Older Goans are firm believers in sticking to vegetarian food during Shravan. “It’s an ancient ritual, a family tradition, and a way to worship Lord Shiva who consumed poison that was churned out of the sea. It is said that the month was Shravan. Poison burned his neck and turned it blue. It is to sooth his neck that we keep a fast and pour milk on the Shivalinga during Shravan, especially on Mondays. We cook only vegetarian cuisine. And green leafy vegetables are avoided. It is mindful eating, associated with religious and spiritual practices that help cleaning of the body, mind and soul. I call it physical purification through dietary discipline,” says Gayatri Laad, a retired teacher.
“Our ancestors were wise; they associated Ayurveda which is a life science or methodology of living healthy, to religious practices. Common people who did not have understanding of the science behind these practice, followed them religiously. But that served the purpose of consuming sattvic, pure, light and healthy foods,” adds Gayatri.
But why avoid green leafy vegetables during Shravan? One reason may be the rainy season, which increases the growth of bacteria, fungi and parasites on such vegetables. Since these greens grow close to the soil, they are harder to clean and may carry microscopic pests. Eating them could lead to food-borne illnesses or digestive problems. Such infections are common during the humid, cloudy weather of the monsoons, when there is less sunlight.
“The body’s digestive fire is naturally subdued in the monsoons, making normally healthy foods also harder to digest. Leafy vegetables are heavy, and promote kapha and pitta imbalances, that can manifest as sluggishness or gastric upset,” explains an Ayurvedic expert. He adds that high humidity and changing temperatures make fish, meat and poultry spoil faster, increasing the risk of food poisoning. Also, such foods are said to be ‘tamasic’ – they can dull the mind and slow down digestion.
“As the month is also considered to be one of the most auspicious ones in the Hindu calendar, non-vegetarian food becomes hindrance in meditation. Digesting such food generates restlessness and irritability, so for ethical and spiritual reset, aligning diet with sacred aspiration is beneficial,” says a pujari from a temple in Margao.
Some people even stop having milk during Shravan. This is because the animals that give milk are often fed in muddy, wet conditions that can contaminate the milk with bacteria. These may not be removed even by pasteurisation, and could cause allergies or indigestion. Also, milk is considered heavy for the stomach in the monsoon and may cause bloating or acidity.
Instead, people eat fruits, root vegetables, gourds, sweet potatoes, arabi and tapioca, which are easy to digest and help keep the body hydrated. Gluten-free grains like amaranth (rajgira), samak rice (vari) and buckwheat (kuttu) are also easy on the stomach and full of nutrients. Nuts, seeds, and seasonal, minimally processed foods give energy, support digestion, and help in detoxifying the body.
“As soon as Shravan ends on August 19 with Rakshabandhan, I will start eating seafood after enjoying vegetarian meals throughout the month,” concludes Yamini, who is eager to return to her favourite fish once the disciplined month is over.
