India, one of South Asia’s most vibrant countries, is known for its rich cultures, bold flavours, and colourful traditions. As the seventh largest and most populous nation in the world, it is home to a diverse mix of languages, religions, and ethnicities. This diversity is beautifully reflected in its food, which varies greatly across regions and communities. Each dish, without fail, has a story, as well as cultural and geographical significance. You may be wondering can you eat Indian food with CKD? The answer is yes, and this post will walk you through the history of Indian food and some tips and tricks if you want to eat it with CKD.
Indian food history
Indian cuisine has evolved over thousands of years through cultural exchange, trade, migration, and colonialism. Each era has left a distinct mark on how food is grown, prepared, and enjoyed. This long and dynamic history has shaped the diverse and flavourful cuisine India is known for.
The Indus Valley Civilization (3000 BC – 1st Century AD)
- Laid the groundwork for Indian cuisine today
- Used staples such as wheat, barley, and lentils
- Trade routes with Persia and Mesopotamia introduced key spices such as turmeric, cardamom and black pepper, which are used in Indian spice blends today
Culinary Exchanges (1st Century AD – 18th Century AD)
- The Mauryan Empire
- Introduced rice cultivation
- Religious philosophies like Buddhism, Jainism, and Hinduism promoted vegetarianism, making plant-based diets a significant part of Indian food culture
- Trade with the Roman Empire
- Introduced cumin and coriander
- Introduction of Islam
- Brought Middle Eastern influences which led to the introduction of meat dishes such as kebabs and curries
- The Mughal Empire
- Introduced rich stews, creamy sauces, as well as using dried fruits and nuts in dishes
Regional Diversity & Colonization (18 Century AD – Present)
- South India has greater access to coconuts and seafood, making their curries richer
- North India was greatly influenced by the Mughal rule and thus their cuisine is centred around gravies, flatbreads, and meat
- British colonization introduced potatoes and chillies into the cuisine in the 18th and 19th centuries
Indian food with CKD – a plant-based focus
Plant-based eating in India is rooted in religious beliefs, especially Hinduism, Jainism, and Buddhism– three of India’s major religions that emphasize ahimsa (no violence) towards all living beings. Over time, these ethical values shaped dietary customs across much of India, making vegetarianism a common practice even today. This means many meals are often built around vegetables, lentils, whole grains, and spices. All foods that you can eat wtih CKD.
Common plant-based dishes include for Indian foods with CKD:
- Chana Masala – Chickpea stew
- Sabzi – Vegetable Curry
- Daal – Lentil Soup
For people with CKD, adopting a plant-based diet like this can offer significant benefits. Plant-based foods generally produce fewer waste products that the kidneys need to filter, reducing the strain on weakened kidneys. Additionally, such diets help maintain healthy blood pressure and blood sugar levels. They are also naturally low in sodium and unhealthy fats, which supports overall kidney and heart health.
With some careful adjustments such as selecting lower-potassium vegetables (if needed) and monitoring portion sizes, Indian-style plant-based meals can be an excellent and flavourful way to support kidney function and slow disease progression. There are many benefits to plant-based eating with CKD including lower blood pressure, reduced risk of heart disease, preservation of kidney disease.
Indian spices
Adopting an Indian plant-based diet is not just about the ingredients, it’s also about the use of spices. Spices are at the heart of Indian cooking, not only adding depth and flavour to every dish but also offering a range of health benefits that have been valued for centuries.
These spices have many health benefits that work well with the kidney-friendly qualities of plant-based foods.
Let’s take a look at some of the key spices of indian food with CKD:
- Turmeric
- Contains curcumin which has anti-inflammatory and antioxidant properties
- Cinnamon
- May help in regulating blood sugar and lowering “bad” cholesterol
- Cardamom
- Ginger
- May improve immune function
Tips for eating Indian food with CKD at restaurants
- Choose Kidney-Friendly Plant-Based Dishes
- They tend to be lower in protein and phosphorus which helps reduce kidney strain
- Try to focus on vegetable-based curries and lentil soups (like daal) paired with plain rice or roti
- Be Careful with Paneer
- Paneer is made of curdling milk
- It is a common vegetarian protein source that contains calcium
- Paneer is a great protein, however it can be higher in saturated fat depending on the type of milk used
- Watch Portion Sizes
- Indian restaurants are known for their large portions
- Eating everything on your plate may result in consuming excess sodium, potassium or protein than recommended
- Avoid High Potassium Vegetables
- If you are looking to restrict excessive consumption of potassium, eat fewer dishes centred around spinach, tomatoes, potatoes, and eggplants
- Request Reduced Sodium Variations
- Ask the restaurant if your food can be prepared with minimal salt, don’t worry, the variety of spices used in the dishes will make up for it!
- Limit Creamy & Fried Foods
- Rich dishes such as paneer makhani, butter chicken, or samosas are often high in unhealthy fats and sodium
Ready to try new foods?
Whether you’re eager to explore new cuisines or want to continue enjoying the familiar flavours of your home country, you can absolutely make it work with the right approach. For personalized guidance and to learn how to adapt your favourite dishes safely, book your free intro call with us at Kidney Nutrition.
This article was written by Kimia Oshagi, Nutrition Student Volunteer.
This article was reviewed by Emily Campbell, RD CDE MScFN.
