Here is a simple, tradition‑faithful guide to “allowed food” for Jains (daily practice for laypeople). Always follow your family maryada and your guru’s updesh.

Core principles

• Ahimsa first: choose foods that cause the least harm to living beings.
• Fresh, simple, daylight eating: eat freshly cooked food, avoid leftovers, and avoid eating after sunset (choviyar). Water is filtered/boiled and taken in daylight.

Allowed (in general days)

• Grains and millets: wheat, rice, barley, jowar, bajra, etc.
• Pulses/legumes: moong, chana, tur/arhar, urad, masoor, etc.
• Non‑root vegetables: gourds (lauki, tori, pumpkin), cabbage, capsicum, tomatoes, cucumber, beans, peas, etc. (as per local maryada).
• Fresh fruits (not overripe), nuts and seeds.
• Oils and ghee prepared fresh; dry, non‑leafy spices in moderation.
• Milk and some dairy are traditionally allowed; many devotees now reduce/avoid dairy for ahimsa—follow your guru’s guidance.

Always avoided

• Meat, fish, eggs.
• Root vegetables (kand‑mool): potato, onion, garlic, carrot, beet, radish, yam, etc.
• Honey; alcohol and intoxicants.
• Mushrooms, fungi, and yeast.
• Fermented foods: curd/yogurt, buttermilk, kefir, vinegar, idli/dosa batter, bread/yeast bakery, kombucha, etc.
• Stale/leftover food; outside food of doubtful purity.

Timing and water

• Finish meals before sunset; many observe one or two sittings only (ekasan/biyasan).
• Drink only filtered or boiled water in daylight (ukalu paani). Strain water properly.

Special periods (Paryushan/Chaturmas)

• Diet becomes simpler; many also avoid leafy greens (saag/patra) and follow stricter meal-count vows or fasting. Guidance may vary slightly between Shvetambar and Digambar traditions. For sample allowed items during Paryushan, see:

Note on traditions

• Shvetambar and Digambar maryadas are aligned on the principles above; practice details (e.g., greens in certain months, strictness of water rules, meal counts) may differ by sangh and guru. Always prioritize your local updesh.