All the recipes in the IVU 'Recipes Around' the World collection are completely vegan. This poses an immediate problem with 'authenticity' as most Indian vegetarians use dairy products - the most common being ghee (\larified butter) for frying. Therefore the only authentically 'traditional' Indian recipes on IVU are those which, by chance, do not have dairy products in them. Within that limitation we have several degrees of authenticity:

1. We have recipes sent by Indians living in India which may use ingredients and cooking styles which are a little obscure to westerners, but could be very useful for other Indians. Many of these will have been slightly adapted to make them vegan, but should otherwise be authentic and will often specifiy the region of origin. Indian cuisine varies enormously in different regions so this can be very useful.
   
   
2. We have recipes sent by Indians living in other countries, mostly USA/UK but there are some from Tanzania, Malaysia, Qatar, Australia etc. (Indians get around a lot!) These recipes are often from the contributor's home state, or mother's/grandmother's recipe etc., but equally often have been adapted to make them more acessible to people in the host country. There is a fine line in considering whether they remain 'Indian' depending on the degree of adaptation.
   The oddest examples of this have been the dishes invented by Indian restaurants in Britain to suit the local palates - but some of which have been exported back to India and are now quite popular there in the bigger cities.
   
   
3. We have recipes sent by Indians living in India which are not intended to be 'authentic Indian', for example an 'Indianized (spicy) pasta sauce' - Italian restaurants are quite popular in Mumbai.
   
   
4. The least authentic are those devised by westerners, sometimes just by adding curry powder (a British invention) and calling it 'Indian' - they can still be great recipes, though we wouldn't recommend serving them to Indian guests...