Here’s a simple, traditional Jain “Parna Pancham” jamanvar (feast) menu. It keeps ahimsa and maryada first: no root vegetables, no onions/garlic, no fermentation, freshly prepared before sunset. Local maryada may vary—follow your sangh’s guidance.

Starters (very simple)

• Warm boiled water (jyun)
• Dry fruit-sheera or sukhdi
• Fruit cuts made fresh (no overripe, finish quickly)

Farsan (non‑fermented)

• Fafda or ganthiya (freshly fried, no ajwain if your maryada avoids it)
• Patra (colocasia leaves rolls), steamed and lightly tempered
• Simple kachori/mesub is usually avoided due to fermentation—skip

Main course

• Rotli/chapati or bhakhri (no methi in dough if leafy greens are avoided)
• Steamed rice or simple moong‑dal khichdi (non‑fermented)
• Dal: moong/tuvar dal, light tadka; avoid hing if your maryada restricts
• Kadhi (if allowed locally; make fresh, no souring/fermentation)
• Shaak (choose 2–3, light spice, no roots):

- Doodhi chana - Turia‑patra nu shaak - Tindora or tinda - Bhinda (okra) - Ringan‑tameta (brinjal‑tomato), if tomatoes are allowed locally

Accompaniments

• Plain kachumber (cucumber, tomato, capsicum) — omit if leafy/seed concerns in your maryada
• Papad (sun‑dried, roasted/fried fresh)
• Pickle (non‑fermented, no root‑based masalas)
• Ghee for rotli/rice (optional per vows)

Sweets

• Shrikhand or basundi (freshly made)
• Mohanthal or lapsi
• Sukhdi

Drinks

• Chaas (buttermilk), fresh and mildly seasoned
• Nimbu pani (no soda, no fermentation)

Notes by tradition

• Shvetambar Paryushan parna: Many families keep the day’s menu satvik and simple, still avoiding roots and any fermentation.
• Digambar Das‑Lakshan parana: Often even simpler—rice, plain dal, one mild shaak, and a simple kheer/sweet; continue to avoid leafy greens where that maryada applies.

Helpful references from JainKnowledge:

• Food items typically allowed/avoided during Paryushan:
• What to eat during the 8 days (principles apply to parna simplicity too):