A distinct style of fasting food eaten on vrat, observance days — built around grains and spices considered permissible during a fast, rather than an absence of food altogether.
खान-पान · Khan-Pan
Most vrat food avoids regular grains like wheat and rice, replacing them with alternatives such as buckwheat (kuttu), water chestnut flour (singhara), and amaranth (rajgira), along with sendha namak, rock salt, in place of regular table salt, a distinction rooted in older classifications of which foods count as suitable for a fast.
Far from bland, vrat cuisine has developed its own full repertoire, kuttu ki puri, sabudana khichdi, and singhare ka halwa among them, eaten during observances like Navratri and Maha Shivaratri, already covered in this site's festivals chapter.