In Shwetambar dharamsala, “Ayambil food” generally follows these rules:

1. Basic principle

• Only one meal in the whole day, usually before sunset.
• Food must be very simple and almost tasteless – Ayambil is tapas to conquer taste, not a special “diet lunch”.

1. Common Ayambil food items (Shwetambar maryada)

Usually allowed (boiled, without taste enhancers):

• Grains: wheat, rice, jowar, bajra, barley (roti / bhakhri / plain boiled)
• Pulses: moong dal, chana dal, toor dal, etc. (plain boiled)
• Selected vegetables: lauki (bottle gourd), turai (ridge gourd), pumpkin, tinda, parwal, etc. – only if that sangh allows, always boiled, no masala
• Water: only boiled water within allowed time

Completely avoided in Ayambil dharamsala menu:

• Salt
• Sugar / jaggery / sweets
• Oil, ghee, butter
• Milk, curd, buttermilk, all milk products
• Fried food, bakery items, fermented food
• Usually fruits, dry fruits, green leafy & root vegetables are also avoided

So a typical plate in a Shwetambar Ayambil shibir/dharamsala:

• Plain boiled rice or khichdi (without salt, oil, masala)
• Plain boiled dal
• Plain boiled lauki / similar soft sabzi
• Dry roti / bhakhri without ghee, oil, salt
• Boiled water

1. Shwetambar–Digambar note

• Essence is same in both: one very simple, tasteless meal for rasa-tyāg and inner purity.
• Exact menu can vary by sangh, city, or guru’s maryada. In some Shwetambar dharamsalas even jeera/black pepper or lemon are not allowed; in others very slight use is permitted.

1. What you should do in any dharamsala

• Follow the local maryada announced by the karyakars / panditji.
• If you have doubt, simply ask: “Aaj Ayambil ni maryada shu chhe? Shu-shu chalta nathi?” and eat only what clearly comes under Ayambil.

You can read more about Ayambil and Navpad Ayambil Oli here and a detailed Ayambil menu list here