Zoroastrianism doesn’t come with a rigid “thou shalt not eat” scroll like some other faiths, but purity—of mind, body and the elements—sits front and center. At its core, the only absolute ban is on carrion: anything that died of natural causes, disease or predation is strictly off the table. That respect for life’s spark extends into everyday customs:

• Ritual slaughter: When meat is consumed, the animal—typically goat, sheep or fish—is dispatched swiftly to prevent suffering, then carefully bled and cleaned so that neither earth nor impurities sully the flesh.
• No cross-contamination: Utensils, surfaces and even water used for cooking must stay “as clean as a whistle.” A knife that’s touched raw meat should never touch vegetables without a good scrub first.
• Disposal of waste: Bones, blood and offal are never simply tossed in the garbage. They’re buried or consigned to a dokhmenashini (tower of silence), keeping the sacred elements—especially soil and water—untainted.
• Vegetarian leanings: While not a doctrinal requirement, many households lean heavily on fresh fruits, grains and legumes, partly out of that same purity principle and partly as a nod to the ancestral garden-tending culture. During festivals like Navjote or Nowruz, vegetarian spreads burst with sabzi polo (herbed rice) and airy falooda.
• No “stale” fare: Leftovers aren’t taboo exactly, but freshness is prized. If a dish sits longer than a day, many would rather whip up something new than risk the “yuck” factor.

In cosmopolitan hubs like Mumbai and London, contemporary Zoroastrians are blending these age-old guidelines with eco-friendly trends—lining up herbal teas instead of sugary sodas, favoring locally sourced produce, even experimenting with plant-based “maahi” (fish) cakes. It’s proof that, some 3,500 years on, the cathedral of good thoughts and deeds still embraces the simple wisdom: keep things clean, honor life, and let good food nourish both body and soul.