Tumeric along with Asafoetida are used within Indian vegetarian cuisine on occasion.
Asafoetida is used in vegetarian Indian Punjabi and South Indian cuisine where it enhances the flavor of numerous dishes, where it is quickly heated in hot oil before sprinkling on the food. Used along with turmeric, it is a standard component of lentil curries, such as dal, chickpea curries, and vegetable dishes, especially those based on potato and cauliflower. Curry is a variety of dishes originating in the Indian subcontinent that use a complex combination of spices or herbs, usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies. 
