This plan offers a variety of flavors and textures typical of Gujarati cuisine, with a mix of vegetables, grains, and legumes. You can adjust for dietary preferences or any special requirements. 

Breakfast :-

• • Thepla (flatbread made with fenugreek or methi, served with yogurt or pickle)
  • Poha (flattened rice with mustard seeds, curry leaves, and peanuts)
  • Nylon Khaman Dhokla (steamed savory cake made from chickpea flour)
  • Methi Thepla (fenugreek flatbread) with Aloo (potato) or Yogurt
  • Handvo (savory cake made from rice and vegetables)
  • Vegtable Rava Idli with coconut or red chutny
  • Vegtable Rava ( Samolina) Upma (rava (semolina), vegetables, and a blend of spices)

Lunch :-

• • Rotli (chapati) with Undhiyu (a mixed vegetable curry with spices)
  • Kachumber (cucumber salad)
  • Rotli with Gujarati Dal (a sweet and spicy lentil curry) and Shak (vegetable curry)
  • Bhat (rice) with Sev Tameta nu Shaak (tomato curry with sev)
  • Chaas (buttermilk)
  • Gujarati Kadhi (yogurt-based curry) with Rice and Bateta nu Shaak (potato curry)
  • Rotli with Chawli (Black eyed beans) and Rice
  • Kachumber (fresh salad)
  • Gujarati Pulao with Kadhi (rice cooked with spices and served with buttermilk curry)
  • Dal-Bati-Churma (lentil curry with Bhakhari flour dumplings and sweet churma)
  • Raita (yogurt-based dish with cucumber or carrot)

Dinner :-

• • Khichdi (a rice and lentil dish) with Kadhi (yogurt-based curry)
  • Sabudana Khichdi (sago dish with peanuts, potatoes, and spices)
  • Bhindi Sambhariya (stuffed okra curry) with Rotli or Rice
  • Dal Dhokli (a traditional Gujarati dish with wheat flour dumplings and dal)
  • Dudhi nu Shaak (bottle gourd curry) and rotli
  • Cabbage sabji and Rotli
  • Samosas with Mint Chutney and Lassi (sweet yogurt drink)

This vegetarian Punjabi weekly menu offers a wonderful mix of hearty breakfasts, flavorful lunches, and satisfying dinners.

Breakfast :-

• • Aloo Paratha with Pickle and Yogurt
  • Gobi Paratha
  • Chole Bhature (spicy chickpeas with fried bread)
  • Methi Paratha (fenugreek flatbread) with Pickle and Yogurt
  • Stuffed Paneer Paratha (cottage cheese flatbread) with Pickle and Yogurt
  • Poha (flattened rice with peas, peanuts, and spices)
  • Chana Pulao (spiced rice with chickpeas)
  • Gobi Paratha

Lunch :-

• • Sarson da Saag (mustard greens curry) with Makki di Roti (cornmeal flatbread)
  • Kachumber Salad (cucumber, tomato, onion salad)
  • Gobi Masala (cauliflower curry) with Roti or Paratha and Raita
  • Kadhi Pakora (gram flour dumplings in a yogurt curry) with Rice
  • Aloo Gobi (potato and cauliflower curry).
  • Baingan Bharta (roasted eggplant curry) with Roti and Raita
  • Kachumber Salad (fresh cucumber and tomato salad)
  • Chana Masala (spicy chickpea curry) with Bhature or Roti
  • Cucumber Salad
  • Aloo Baingan (potatoes and eggplant curry) with Roti or Rice
  • Cucumber and Tomato Salad
  • Makki di Roti with Sarson da Saag (mustard greens curry)
  • Gajar da Halwa (carrot dessert)

Dinner :-

• • Dal Makhani (rich black lentil curry) with Jeera Rice (cumin rice)
  • Raita (yogurt with cucumber)
  • Paneer Butter Masala (cottage cheese in creamy tomato gravy) with Naan or Rice
  • Rajma (kidney beans curry) with Rice or Roti
  • Dum Aloo (spicy baby potatoes in rich gravy) with Naan
  • Palak Paneer (spinach and cottage cheese curry) with Rice or Roti
  • Shahi Paneer (rich and creamy cottage cheese curry) with Roti
  • Vegetable Pulao (rice with mixed vegetables and spices) with Raita

This menu gives you a chance to enjoy different tastes and textures , from the crispy and crunchy bites of pani puri to the comforting warmth of pav bhaji. It’s the perfect way to experience the variety of flavors that make chat food so beloved. Indian cuisine, often referring to a type of street food that involves various tangy, spicy, and flavorful elements. 

Pani Puri

• Puris: Crispy, hollow shells filled with spicy, tangy, and flavorful water.
• Filling: Boiled potatoes, chickpeas, onions, and coriander.
• Chutneys: Tamarind, mint, and spicy chili water.
• Toppings: Chaat masala, sev (crispy noodles), coriander.

Bhel Puri

• Base: Puffed rice, sev (crispy noodles), and crushed papdi.
• Add-ins: Boiled potatoes, chickpeas, and chopped tomatoes.
• Chutneys: Tamarind chutney (sweet) and green chutney (spicy).
• Garnish: Chopped onions, pomegranate, peanuts, and coriander.

Ragda Pattice

• Main Ingredients: Potato patties (Pattice) served with a white peas curry (Ragda).
• Chutneys: Tamarind chutney, mint chutney, and spicy chili sauce.
• Toppings: Onion, coriander, sev, pomegranate, and a sprinkle of chaat masala.

Dahi Puri

• Puri: Hollow puris filled with chilled yogurt and tangy chutneys.
• Filling: Potatoes, chickpeas, and mung beans.
• Toppings: Sev, pomegranate, coriander, and a dash of chaat masala.

Sev Puri

• Base: Crisp puris topped with a mixture of boiled potatoes, onions, tomatoes, and chutneys.
• Chutneys: Sweet tamarind and spicy mint chutney.
• Toppings: Sev, coriander, chaat masala, and a squeeze of lime.

Samosa Chaat

• Main Ingredient: Crumbled samosas topped with yogurt, chutneys, and spices.
• Chutneys: Tamarind chutney, mint chutney, and spicy chili sauce.
• Toppings: Sev, onions, cilantro, and pomegranate.

Pav Bhaji

• Main Dish: A rich and spicy vegetable curry (bhaji) served with buttered pav (bread rolls).
• Toppings: Chopped onions, lemon wedges, cilantro, and a dollop of butter.

This menu is designed to offer a balance of protein, fiber, and essential nutrients through mix of North and South Indian cuisines. It reflects the diversity of vegetarian meals. This plan includes a variety of breakfasts, lunches, snacks, and dinners.

• Breakfast :-

• • Poha (flattened rice with peanuts, potatoes, and spices) served with fresh lemon and coriander.
  • Buttermilk (chaas) to accompany.
  • Misal Pav (spicy sprouts curry with pav bread) served with onions and lemon.
  • Sukhi Bhel (dry version of bhel puri with puffed rice).
  • Upma (semolina dish cooked with mixed vegetables and peanuts).
  • Thepla (Gujarati flatbread with fenugreek) served with yogurt and pickle.
  • Idli (steamed rice cakes) with Sambhar (lentil soup) and Coconut Chutney.
  • Paratha (flatbread stuffed with aloo or paneer) served with yogurt and pickle.
  • Batata Vada (spicy mashed potato fritters) served with chutney.

• Lunch :-

• • Vegetable Biryani with mixed raita (cucumber and boondi raita) and papad.
  • Pulao (flavored rice with vegetables) served with Vegetable Raita and a side of cucumber salad.
  • Pav Bhaji (vegetable curry served with buttered pav), served with fresh onions and lemon wedges.
  • Khichdi (rice and lentils), served with Papad and a side of Pickle.
  • Chole Bhature (spicy chickpea curry with deep-fried bread).
  • Aloo Gobi (potato and cauliflower curry) with Chapati and Toor Dal (lentil soup).
  • Vegetarian Thali: A complete meal with Dal Tadka, Mixed Vegetable Sabzi, Roti, Rice, Pickle, and Sweet (like Gajar Halwa or Rasgulla).

• Dinner :- 

• • Chapati with Aloo-Methi (potato and fenugreek) curry and a side of Toor Dal (yellow lentils).
  • Dosa with Sambhar (spicy lentil soup) and Coconut Chutney. 
  • Chapati with Lauki Ki Sabzi (bottle gourd curry) and Chana Dal ( split chickpea lentils).
  • Vegetable Pulao served with Cucumber Raita and a side of Papad.
  • Tofu or Paneer Stir-fry with mixed vegetables served with steamed rice or Chapati.
  • Veg Hakka Noodles or Vegetable Fried Rice, with Manchurian (vegetable balls in a tangy sauce).