India's diverse geography has birthed distinct culinary subcultures, often broadly divided between North and South.
Frying spices and aromatics at high heat until the oil separates, creating a concentrated base for curries. Desi Aunty Bath And Dress Change Very Hot.zip
| Day | Breakfast | Lunch | Dinner | | :--- | :--- | :--- | :--- | | Mon | Poha (flattened rice with peas) | Roti + Dal Tadka + Cucumber salad | Khichdi + Pickle | | Tue | Upma (semolina with veg) | Rice + Sambhar + Roasted papad | Vegetable Pulao + Raita | | Wed | Rava idli (steamed semolina cake) | Roti + Chole (chickpea curry) + Onion slices | Tomato soup + Grilled paneer sandwich | | Thu | Chila (savory chickpea crepe) | Rice + Moong dal + Steamed cauliflower | Leftover Chole + Roti | | Fri | Pongal (rice-lentil porridge) | Roti + Bhindi sabzi (okra) + Yogurt | Lemon rice + Fried egg (if non-veg) or Boiled peanuts | | Sat | Stuffed paratha (aloo/paneer) + Curd | Thali at a restaurant (to taste variety) | Homemade veg biryani + Raita | | Sun | Masala omelette or Sheera (sweet semolina) | Leftover biryani or Family-style curry + Rice | Light soup + Toast | Desi Aunty Bath And Dress Change Very Hot.zip