Week 1: North Indian rotation
Mon: dal tadka, aloo gobi, jeera rice, chapati, salad, boondi raita, sooji halwa. Tue: rajma, bhindi masala, jeera rice, chapati, cucumber salad, kheer. Wed: chole, kaddu ki sabzi, rice, chapati, mixed pickle, gulab jamun. Thu: paneer butter masala, jeera aloo, pulao, chapati, raita, kaju katli. Fri: dal makhani, mix veg, chapati, jeera rice, salad, rasmalai.
Week 2: South Indian rotation
Mon: sambar, rasam, rice, cabbage poriyal, appalam, curd, payasam. Tue: bisibele bath, curd rice, papad, gulab jamun. Wed: dosa or uttapam with sambar and chutneys, coconut chutney, kesari. Thu: kerala parotta with vegetable stew, avial, rice, curd. Fri: lemon rice, coconut rice, curd rice combo with pickle, papad, mysore pak.
Week 3: Rajasthani and Gujarati thali rotation
Rotate dal baati churma, gatte ki sabzi, ker sangri, panchmel dal, undhiyu, khaman, dhokla, thepla with pickles, mixed sabzi and jaggery.
Cost control tips
Standardise your protein once a day (paneer or dal), rotate 3 vegetables and 2 breads, and reuse the same salad base for the week. This holds cost between AED 22 and AED 35 per head without hurting variety.
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