Pani Puri, an ancient delicacy of India, consists of crisp, hollow, fried shells formed from milled wheat flour and water. These vessels are stuffed with a protein-dense filling of boiled potatoes and chickpeas. The hollow shell is immediately filled with chilled pani. Pani is a liquid elixir of water, vegetables, and spices such as mint leaves, fresh cilantro, green chilies, and black salt.

Chutney itself represents a diverse category of highly concentrated condiments prepared by slow-cooking or grinding fresh fruit and vegetable pulps, including tomatoes, onions, garlic, and coconut, with raw cane sugars, acidic vinegar, and hot chili peppers.

Dosa is a savory, ultra-thin fermented crepe made from a minimalist, high-protein batter of ground raw rice, lentils (split black gram called urad dal), and small, golden-brown, hard seeds known as fenugreek seeds or methi dana. These ingredients are soaked in water and fermented overnight, creating a natural elasticity that allows the batter to be spread thinly onto a hot cooking surface for a finished product that requires no animal binders, dairy fats, or egg stabilizers.

These finished products do not need the butter, honey, dairy-based yogurts and cheeses, animal fats and meats, or eggs that are inherently unnecessary or easily substituted for strictly vegan alternatives.