NutriPoint

Makki ki Roti is a classic Indian flatbread made from maize flour (cornmeal). It’s the soulmate of Sarson ka Saag and a staple in North Indian winters.

Curry Leaves Saddam, or Karivepaku Annam, is a fragrant and nutrient-dense South Indian dish known for its earthy, peppery notes.

Tomato Bath (Tomato Rice) is a flavorful, tangy South Indian staple. For a 200g serving size, which is roughly a standard bowl or a medium portion, the recipe focuses on a balanced ratio of rice to tangy tomato base.

Egg Chettinad is a classic, fiery dish from the Chettinad region of Tamil Nadu, known for its use of freshly ground spices and a distinct peppery finish.

Chole is a classic North Indian dish featuring tender chickpeas simmered in a spiced tomato-onion gravy.

This classic South Indian style curry (often called Beerakaya Senaga Pappu) balances the hydrating, mild sweetness of ridge gourd with the nutty texture of Bengal gram.This dish provides a satisfying volume with a lean nutritional profile.

Paneer Pulao is a fragrant, protein-rich one-pot meal that balances the softness of pan-seared paneer with long-grain basmati rice and aromatic spices.

Chicken Biryani is more than just a rice dish; it is a complex, aromatic masterpiece of culinary engineering. Originating from the royal kitchens of the Mughal Empire and refined across the Indian subcontinent, it relies on the "Dum" cooking method—a slow-steaming process that marries the flavors of marinated meat and parboiled rice.

Soya chunks (also known as meal maker) are an excellent plant-based protein source. This curry is savory, hearty, and pairs well with both rotis and steamed rice.