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This 7-day meal plan is tailored to Gujarati culinary preferences while adhering to post-partial nephrectomy dietary principles: low to moderate sodium (under 2,000 mg/day), moderate high-quality protein (to prevent hyperfiltration), controlled oxalates, and ample hydration.
Traditional high-sodium Gujarati preparations—such as commercial papad, pickles (aachar), salted snacks (farsan like sev, gathiya), and sodium bicarbonate (soda) in dhokla—are replaced with fresh herbs, lemon, cumin, and mild home spices.
Core Cooking Rules
- Salt Management: Measure daily salt allocation (maximum 1 level teaspoon / ~5 g of table salt per day across all meals). Avoid rock salt (kala namak) or salt substitutes high in potassium unless specifically advised by your doctor.
- Tadka & Spices: Cook with minimal groundnut, sesame, or mustard oil. Use cumin (jeera), turmeric (haldi), fresh ginger, coriander (dhania), and fresh lemon juice for flavor instead of packaged masalas.
- Hydration Routine: Sip warm water, light buttermilk (chaas with roasted cumin and zero salt), or fresh coconut water throughout the day to hit 2 to 2.5 liters.
