Non-vegetarian (non-veg) is an Indian English word that refers to meaty food and a person who has a regular, unrestricted diet, as opposed to a vegetarian, i.e., someone who consumes meat, especially as a significant source of protein.
Where meat consumption is the norm, vegetarianism is a rarity, and veganism is a novelty. In an Indian context, the term has been criticized as a misnomer and a casteist pejorative with origins attributed to the caste system in India. A related word is an eggetarian, which refers to a vegetarian consuming egg-based product but not meat.
In India, labeling packaged food products is mandatory to distinguish between non-vegetarian (reddish-brown) and vegetarian (green) products. These mark should be present in the boxes or tins of the packed food.
In India, packaged food products must have marked with Vegetarian and non-vegetarian marks. Green and reddish-brown symbols indicate whether they are suitable for vegetarians or non-vegetarians.
In India, non-veg cuisine has the influence of the coastal, trading, and immigrant cultures, including Arabic, Mughal, British, etc. While coming to non-veg, Chettinad restaurants play an essential role. They lead to various indigenous forms of cuisine such as Mughlai, Hyderabadi, Awadhi, Kolhapuri, Malvani, Chettinad, and Malabari.
In India, most restaurants serving meat publicly and explicitly display the title ‘non-vegetarian restaurant’ or ‘non-vegetarian hotel’ (In India, the term hotel may colloquially refer to a restaurant or a hotel).
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