Papadum is made using different types of flours and with various preservatives and additives such as artificial flavours and colours. It enhances the flavour and taste of food but is harmful to health due to the high sodium and other preservatives content.

1915

One of the most well known success stories in the papad industry is of Shri Mahila Griha Udyog Lijjat Papad – or simply Lijjat Papad. This papad is the brain child of seven Gujarati women from Mumbai who were seeking to start a business venture to create a sustainable livelihood using the only skill they had – cooking.

Whilst the origin of the poppadom is India, it has made way across other South Asian countries. Traditionally, the main ingredients of the poppadom include lentils, black gram flour, chickpeas and rice flour.

Dogs can eat poppadoms but only in small or moderate amounts. This can be given as a small treat from time to time but should never be a mainstay in the dog’s diet. Poppadoms do have a place in a human’s diet, but they should only be seen as a way to mix things up when it comes to your dog.

How to eat. The faster you eat the papadums after baking, the tastier they are. Dip them in a selection of sauces – mango chutney, mint yoghurt sauce and lime pickle are a common combination in Indian restaurants.

Yes, in almost all cases poppadoms are suitable for vegans. The biggest risk you might encounter on your poppadom journey is cross-contamination or the use of ghee.

Unfortunately, the majority of naan isn’t suitable for vegans as they often contain ghee (clarified butter), yoghurt, milk or even eggs. We love this garlic and coriander naan from Sainsbury’s and these from Tesco; both of which are suitable for vegans. Fancy making your own plant-based naan?

Yes, pilau rice can indeed be vegan, and it’s no surprise that we think it tastes great that way.

Yes. Garlic and onion are plants so they are vegan. There might be some vegans who might not eat onion and garlic, but this is most likely due to personal likes and dislikes.