What food is cooked for śrāddha, and what is avoided?

simple, pure vegetarian food — often kheer, rice, dal and the departed's favourite dishes — without onion, garlic or meat.

The śrāddha meal is cooked fresh, with care and a calm mind, usually by family members after bathing. Common dishes: kheer (rice pudding), rice, dal, a few vegetables, pūrī or roṭī, and something the departed especially loved. Black sesame, ghee, honey and milk are valued in śrāddha. Regional menus differ a lot — South Indian śrāddha has its own vegetables and dishes, Bengali families their own.

Commonly avoided: onion, garlic, meat, eggs, alcohol, and in many families certain lentils (such as masoor), brinjal and some other vegetables listed by local custom. Stale or reheated food is not offered.

Serve on banana or leaf plates if possible. The first portions go to the ancestors' offering and to the pañcabali before guests and family eat. Cooking a favourite dish of the parent is a beautiful, personal way of remembering them.

Source: Manusmṛti ch. 3; regional custom

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