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Fasting is primarily an act of willing abstinence or reduction from certain or all food, drink, or both, for a period of time. An absolute fast is normally defined as abstinence from all food and liquid for a defined period, usually a single day (24 hours), or several days. Other fasts may be only partially restrictive, limiting particular foods or substances. The fast may also be intermittent in nature. Fasting practices may preclude sexual intercourse and other activities as well as food.

In a physiological context, fasting may refer to (1) the metabolic status of a person who has not eaten overnight, and (2) to the metabolic state achieved after complete digestion and absorption of a meal. Several metabolic adjustments occur during fasting, and some diagnostic tests are used to determine a fasting state. For example, a person is assumed to be fasting after 8–12 hours from their last meal. Metabolic changes toward the fasting state begin after absorption of a meal (typically 3–5 hours after a meal); "post-absorptive state" is synonymous with this usage, in contrast to the postprandial state of ongoing digestion. A diagnostic fast refers to prolonged fasting (from 8–72 hours depending on age) conducted under observation for investigation of a problem, usually hypoglycemia. Finally, extended fasting has been recommended as therapy for various conditions by health professionals of many cultures, throughout history, from ancient to modern. Fasting is also a part of many religious observances.

Fasting is a very integral part of the Hindu religion. Individuals observe different kinds of fasts based on personal beliefs and local customs.

उपवासाच्या पदार्थाच्या विविध पाककृती(उपवासाचे पदार्थ) धार्मिक कारणांसाठी उपवास करणे ही भारतीयांची श्रध्दा आहे, प्रथा आहे.. कित्येकजण आराध्य देवतेनुसार आठवडयातून एकदा सोमवार, गुरूवार किंवा शनिवार या दिवशी असे वर्षभरही उपवास करीत असतात.. उपवासाचे पदार्थच तितके चविष्ट असतात हे त्यामागचे खरे कारण त्यामुळे उपवास नसतानासुध्दा साबुदाणा खिचडी, साबुदाणा वडा यासारखे पदार्थ हल्ली हॉटेलांमधूनही खूपच लोकप्रिय झालेले आहेत. बटाटा, शेंगदाणे, रताळी, राजगिरा, वरई वगैरे वापरून केलेले खास महाराष्ट्रीय उपवासाचे पदार्थ व त्याच्या पाककृती या विभागात दिलेल्या आहेत.