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Ayurveda prescribes Ritucharya (routines) to follow as the weather changes. This allows the body to adjust to the changes and maintain a healthy equilibrium. It also recommends items that are in season. It is based on the idea that meals that are adapted to growing in the present season will also assist the body in adapting to it. As a result, it aligns our bodies with natural cycles, maintaining excellent health.

Nutritionist Rujuta Diwekar emphasized this by posting a winter food plan on Instagram. It is a good idea, according to Diwekar, to add diversity to your diet by eating various foods every day.

Poha is a quick and easy morning dish that can be followed by a lunch of Mattar paneer and rice or a dinner of chicken and rice on Mondays.

Tuesday dinners can consist of sevaiya up, Aloo Gobi, and bajra roti, followed by khichdi.

Breakfast roti with til (sesame) chutney is another convenient alternative to bread and butter. Diwekar also recommends rajma chawal, a traditional North Indian lunch staple, followed by paneer paratha for the evening.

On Thursdays, rata la khees, a Maharashtrian traditional dish of sweet potato stir fry, should be added to the morning menu. Lunch and dinner can be served with aloo (potato) or palak (spinach) sabji served with rice or roti.

For Friday, try the iddada, which is a sort of white dhokla served with garlic chutney. Mooli Patta sabzi (radish leaf curry) served with gehu (wheat) or makai (cornflour) roti for lunch and dinner, with kulthi soup and butter toast for dinner.

Gobi (cauliflower) parantha or idli podi is both nutritious and delicious weekend breakfast options. Lunch should consist of bharta or saag, while dinner should consist of dosa, pizza, or pao bhaji.

Winter fruits such as sitaphal, guava, ber, apples, and others should be consumed in large quantities. Stay hydrated with sugarcane juice, nimbu sherbet, lassi, and water to combat the winter dryness. Pinnis, panjiri, goond, besan, and methi are all varieties of pinnis.