I LOVE tasting foods from all states of India and try to incorporate them in my regular meals. Being a vegetarian, I absolutely love how every state of India has many vegetarian choices for me. I am sharing some of my favorites here but I am always looking for more recommendations. Do let me know in the comments if you have a better alternative from your state.
Here’s a week-long Indian vegetarian meal plan with dishes representing different states of India, along with a shopping list of the required ingredients.
Day 1 (Maharashtra):
This yummy breakfast staple from the city of Pune in
Maharashtra is a weekly staple in my home!
Monday
Breakfast
- Misal Pav
- Sabudana Khichdi
- Poha
Lunch
- Puran Poli with Amti
- Patodi Rassa (Steamed besan pieces in gravy) with Roti
Dinner
- Masala Vangi/Bharleli vangi (Brinjal Curry) with Masala Bhat and Kadhi
Nagpur style Poha served with Chana Rassa with Jalebi and Aloo Bonda – another Maharashtrian breakfast staple
Day 2 (Rajasthan):
Tuesday
Breakfast
- Pyaaz Ki Kachori
- Kalmi vada
Lunch
- Dal Baati Churma
Dinner
- Gatte Ki Sabzi with Roti
Day 3 (Gujarat):
Wednesday
Breakfast
- Dhokla
Lunch
- Undhiyu with Roti
Dinner
- Methi Thepla
- Bajra roti with Potato curry
Day 4 (Tamil Nadu):
Idli Sambar with Chutneys
Thursday
Breakfast
- Pongal
- Idli/Vada Sambar
Lunch
- Sambar with Rice
- Lemon Rice
Dinner
- Tomato Rice with Coconut Chutney
- Masala Dosa with Sambar
Day 5 (Punjab):
Makki ki Roti with Sarson ka Saag served with Gajar ka Halwa and Shalgam (Shaljam/Turnip) bharta
Friday
Breakfast
- Aloo Paratha with Yogurt
- Gobhi Paratha with yogurt
Lunch
- Chole Bhature/Kulche
- Punjabi Pakoda Kadhi with Roti
Dinner
- Sarson Da Saag with Makki Ki Roti
- Rajma Chawal
Day 6 (Uttar Pradesh):
We make a veg version of Biryani and serve
with Mirch ka Salan, Mint Raita and Gulab Jamun
Saturday
Breakfast
- Bedmi Poori with Aloo Sabzi
Lunch
- Dum Aloo with Roti
- Rassedar Aloo Badi with Roti
Dinner
- Vegetable Biryani with Mirch ka Salan
Day 7 (Sindhi Food):
Did you know that Sindhi is the only official language of India which is not associated with any state? That’s right! Sindhis don’t have a state in India but their vibrant festivals and delicious food is as much a part of India as any other culture. The meals in my house wouldn’t be complete without my favorite Sindhi dishes!
What you see above is actually Tirmoori (the winter solstrice festival of Sindhis) Food – Tahiri (jaggery rice), Sai Bhaji, Patata, Peas Pulao, Radish and Til Chikki. On a daily basis, we make Sai bhaji and potato with either roti or the brown pulao seen below.
Sunday
Breakfast
- Dal Pakwaan
Lunch
- Sindhi Kadhi with Rice
Dinner
- Sindhi Sai Bhaji with Fried Potato sabzi
Sai Bhaji, Pulao or Bhuga Chanwar and Patata (fried potato)
Shopping List:
Note: Adjust quantities based on the number of servings needed.
Proteins and Legumes:
- Sprouted Moong (for Misal Pav)
- Sabudana (for Sabudana Khichadi)
- Poha
- Chana dal (for Amti, Kalmi vada, Dal Pakwan, Sindhi Sai Bhaji)
- Gram flour (for Patodi, Kachori, Gatte Ki Sabzi, Dhokla, All types of Kadhi)
- Toor dal (for Sambar)
- Chickpeas (for Chole Bhature)
- Rajma/Kidney Beans
- Moong dal (Pongal)
- Urad dal (for Kalmi vada, Dhokla, Idli, Vada, Dosa)
- Optional: Ready to use Idli/Dosa batter
- Moong or urad dal vadi (for Aloo Vadi)
Grains:
- Wheat flour (for Roti, Paratha)
- Rice
- Rice flour (for Dhokla)
- Bajra Flour
- Maize Flour (for Makki Ki Roti)
Vegetables:
- Assorted vegetables (onion, tomato, eggplant/brinjal, potatoes, bell peppers, fenugreek leaves, methi leaves, cauliflower, lemon etc.)
- Spinach leaves (for Sai Bhaji)
- Drumsticks (for Sambar)
- Okra (for Bhindi, Bhindi Masala)
- Radish (for Mooli Paratha)
- Mustard greens (for Sarson Da Saag)
- Mixed vegetables (for Undhiyu)
- Tamarind (for Sambar)
- Curry leaves (for various dishes)
Spices and Herbs:
- Mustard seeds
- Cumin seeds
- Asafoetida (hing)
- Coriander powder
- Turmeric powder
- Red chili powder
- Garam masala
- Pomegranate seeds (for Kachori)
- Sambar powder (for Sambar)
- Whole spices (e.g., cardamom, cinnamon, cloves)
Dairy and Dairy Alternatives:
- Yogurt
- Kadhi Dahi (for making Maharashtrian and Punjabi Kadhi)
- Ghee (clarified butter)
- Buttermilk (for Dhokla)
Other Ingredients:
- Jaggery (for Puran Poli)
- Tamarind paste (for Sambar)
- Desiccated coconut (for Coconut Chutney)
- Baking soda (for Dhokla)
- Oil (for frying and cooking)
This meal plan offers a taste of different regional cuisines in India. Enjoy exploring the diverse flavors of Indian cuisine!
Celebrating Our Diversity – Vegetarian Indian Meals for a Week from Different States of India
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