From Sushi to Samosa: Japanese women embrace Indian vegetarian food

Gurugram – In a heartwarming cultural exchange, Japanese women, known for their traditional seafood and meat-heavy diets, are learning to prepare iconic Indian vegetarian dishes such as daal, aloo gobhi, palak paneer, baingan ka bharta, parantha, spinach corn rice, and gol-gappa under the tutelage of Gurugram resident, Shailee Mayur Shah.

Over the past 12 years, Shailee has taught Indian culinary skills to more than 600 Japanese expatriates, offering them a unique window into India’s rich gastronomic culture.

Operating from her home in a posh condominium on Golf Course Road, Shailee has become a beloved figure within the Japanese community in Gurugram. Her students, many of whom are homemakers seeking to explore Indian culture, often share their culinary successes with her.

One such student, Sawano san, recently sent Shailee an enthusiastic message: “Good afternoon, Sensei. Yesterday, I made spinach bhaji, spinach corn rice, and gol-gappas for my home party. I couldn’t prepare spicy water and tamarind chutney, but I made stuffing potatoes, avocado, and green chutney. My Japanese friends loved it. Thank you for your cooking classes.” Sawano san who has been living in India since 2018 has been taking cooking class for 2 years.

This message is one of the many Shailee receives almost daily, reflecting her profound impact on the community.

Another student Ayako san shared, “Good evening. I made mango puree on Monday and enjoy it every day with yogurt.” Yet another exclaimed, “Hi. I cooked poha for breakfast. So yummy.”

As India scales up its global image on the economy front, its culture too is receiving the due attention from the expatriate community with India’s vegetarian food culture getting more acceptability even among the meat lovers of foreign origins.

Michi san, who learned Bharatnatyam in Japan for 10 years, and other dance forms such as Bollywood dance and Zumba too. She now has turned to Shailee’s Kitchen to learn prepare Indian vegetarian food.

Shailee’s culinary journey began in 2012 when she befriended a pregnant Japanese woman in her residential society. “She started visiting our apartment and expressed a desire to learn Indian cooking. Word spread quickly among the Japanese community, and soon more women approached me. They wanted to experience Indian culture—its food, language, and art forms. Since then, I have trained over 600 Japanese women,” Shailee recounts.

A Gujarati vegetarian and mother of two, Shailee draws from her family’s wholesome vegetarian traditions to create engaging and authentic classes. Her husband, Mayur Shah, an executive director at a Japanese conglomerate, has supported her initiative. Shailee’s experience of living in Japan for over four years further deepened her understanding of Japanese culture, enabling her to tailor her lessons effectively.

Her efforts have sparked a growing interest in Indian vegetarian cuisine among Japanese expatriates. Beyond cooking classes, many of her students now explore India’s vibrant food scene by dining at vegetarian restaurants, immersing themselves in the country’s diverse culinary traditions.

According to Shailee, most of the Japanese attend 3-hourly cooking classes in groups each alternate week, while some prefer to take individual sessions and come with their children too. The food items are decided on the basis of the seasonal vegetables’ availability.

This cultural exchange symbolizes a broader shift, as India’s global presence extends beyond economics to its rich heritage and cuisine. Shailee’s work not only bridges culinary traditions but also fosters lasting bonds between two cultures, one dish at a time.

She can be reached at:

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