During Paryushan, the emphasis is on simple, ahimsa-friendly food to support self-control and spiritual practice. Here’s what to avoid, with note on tradition differences:

• No root/underground vegetables (kand-mool): potato, onion, garlic, carrot, beet, radish, turnip, sweet potato, yam, ginger, turmeric, etc. Digambar and Shwetambar communities generally follow this, with some local variations. ( jainknowledge.com)
• No green leafy vegetables (saag/patra) during the festival days. ( jainknowledge.com)
• No fermented or live-culture foods: curd/yogurt, buttermilk, cheese, paneer, idli/dosa batter, vinegar, etc. Also avoid yeast-based breads and fermented pickles. ( jainknowledge.com)
• No mushrooms, fungi, or sprouts (high life-forms). ( jainknowledge.com)
• No honey or eggs; no meat or fish (overall Jain rule). ( jainknowledge.com)
• No leftovers or packaged/unclear-purity foods; eat freshly prepared, simple meals. ( jainknowledge.com)
• No eating after sunset; only boiled and cooled water, and only during daylight hours. ( jainknowledge.com)

What is commonly allowed (varies by tradition and vows):

• Grains and pulses (e.g., rice, wheat, millet, dal) prepared simply, without root vegetables or greens. Fresh cooking is preferred when not fasting. ( jainknowledge.com)

Note on differences:

• Shwetambar: often restricts greens and roots more during Paryushan; many follow a very plain, sattvik regimen.
• Digambar: may adopt a similar or stricter pattern, sometimes with one simple daily meal and daytime boiled water. Local family customs (vratas) take precedence. ( jainknowledge.com)

If you want a quick summary you can read here: What can’t we eat in paryushan.