Swaminarayan devotees keep mealtime as much about mindfulness as nourishment. All animal products—meat, fish, eggs—are strictly off the table, and dairy becomes the creamy backbone of every dish. Onion and garlic never make the cut (they’re seen as too “tamasic,” stirring the senses rather than calming them), along with root veggies like potatoes, carrots, and radishes. Even asafoetida and mushrooms tend to stay in the pantry.

Food is always prepared with a sense of devotion. Kitchens in Swaminarayan homes or mandirs sparkle—utensils dedicated solely to vegetarian fare—so there’s zero risk of cross-contamination. Meals start with mantra recitation, turning each chapati or bowl of dal into a tiny offering. Temples around the world, from London to Mumbai, have been hosting virtual cooking marathons lately, proving that tradition and tech can mix like peas and paneer.

Fasting days—fasts called “Faraal”—add another layer of discipline. On Ekadashi, the grains-and-pulses rules tighten: boiled rice, green gram, and special flours carry the day, while everything else takes a back seat. Seasonal fasts during Paryushan or Janmashtami invite short windows of simpler meals: think fruit juices, tender coconuts, maybe a handful of nuts. It’s less about deprivation and more a reset button, keeping body and mind “clean as a whistle.”

Alcohol, caffeine-heavy teas, and any form of intoxication get a hard “no.” That decision echoes in recent health drives at Swaminarayan centers, promoting herbal teas and yoga workshops as healthy alternates. Across continents, devotees share recipes for low-fat shrikhand or vegetable pulao without a single tear-inducing onion slice—proof that discipline can taste downright delicious.