Nutrifella's Daily Veg Plan(3 meals)

Nutrifella's Daily Non-veg Plan(3 meals) — Seasonal vegetables and lentils slow-cooked with mustard seeds and curry leaves create balanced nutrition and layered flavors in one wholesome daily meal.

Fiesta Chicken Bowl — Chicken marinated in lime and cumin, served over cilantro rice with charred peppers, black beans, and a drizzle of chipotle crema.

Apple Caeser Salad — Romaine lettuce tossed with house-made Caesar dressing, crisp apple slices, shaved Parmesan, and toasted croutons. A bright, tangy salad balancing fresh fruit with umami-rich anchovy dressing.

Green Moong daal — Whole green moong beans slow-simmered with ginger, cumin, and curry leaves until creamy. Finished with tempered mustard seeds and a squeeze of fresh lemon.

Gochujang bowl — Gochujang-glazed vegetables and grains layered with charred tofu, fermented chili paste, and sesame seeds for a spicy-umami bowl.

Sweet potato salad — Roasted sweet potato with lime dressing, toasted pumpkin seeds, and fresh cilantro. A bright, tangy salad that balances earthy sweetness with citrus and crunch.

Aloo Baingan — Potatoes and eggplant simmered with cumin seeds, turmeric, and green chilies until soft and golden. A classic vegetarian curry finished with fresh coriander. Served with Rotis

Mandi chicken — Basmati rice layered with chicken marinated in yogurt and spices, then slow-cooked with saffron, cardamom, and ghee for a fragrant one-pot meal.

Fruit Bowl — Seasonal fruits layered with house-made yogurt, fresh mint, and a drizzle of honey. Refreshing and nutrient-packed for your day.

Nutri Chura — Beaten rice mixed with roasted peanuts, sesame seeds, and tempered mustard seeds, delivering protein and crunch in every bite.

Anarkali bowl — Paneer and pomegranate seeds layered with charred peppers, finished with a cooling yogurt-mint dressing and toasted cumin seeds.

Black Choley Salad — Black chickpeas tossed with fresh tomatoes, cucumbers, and red onions, finished with lemon juice and tempered cumin seeds for a bright, protein-packed salad.

Aloo Gobi — Potatoes and cauliflower tempered with mustard seeds, cumin, and turmeric, then slow-cooked until golden. A warming vegetarian curry with gentle spices and a subtle earthiness.

Shawarma wrap — Marinated chicken and beef slow-roasted with cumin, paprika, and garlic, wrapped in soft pita with tahini sauce, pickled onions, and fresh tomatoes.

Rajma — Kidney beans slow-simmered with tomatoes, onions, and warm spices like cumin and garam masala until they reach a creamy consistency. Comfort food that pairs perfectly with rice or bread.

Nutrifella's Daily Bowl — Stone-ground dal with roasted cumin and tempered mustard seeds, topped with seasonal vegetables and finished with cold-pressed coconut oil for complete nutrition in every spoonful.

Daily Lunch — Rice and lentils tempered with mustard seeds and curry leaves, served with roasted vegetables and a side of tangy yogurt pickle.

Nutrifella Daily 2 meal Pack — Stone-ground dal and rice tempered with mustard seeds create a comforting base, balanced by roasted vegetables and tangy yogurt pickle that brighten each bite with contrasting flavors and textures.

Broccoli bowl — Broccoli florets charred in a cast-iron skillet with garlic, ginger, and tempered mustard seeds, finished with a squeeze of lemon and a drizzle of sesame oil.

Chia nuts salad — Chia seeds and roasted nuts tossed with fresh greens, citrus vinaigrette, and toasted sesame oil for a crunchy, nutrient-dense salad.

Dal makhni — Slow-simmered black lentils and kidney beans finished with cream and butter, infused with cumin seeds and kasuri methi for depth and earthiness.

Demi glaze — Beef reduced in red wine and stock until glossy and concentrated, finished with butter and served over creamed potatoes or vegetables.

Greek salad — Ripe tomatoes, crisp cucumbers, and creamy feta cheese tossed with Kalamata olives and oregano in a bright lemon vinaigrette.

Cabbage matar — Shredded cabbage and peas tempered with mustard seeds, cumin, and curry leaves in a light coconut-based sauce. A simple, comforting vegetable curry finished with fresh ginger.

Chipotle Bowl — Charred chipotle peppers and cilantro-lime rice layered with seasoned black beans, roasted corn, and crumbled cotija cheese for a smoky, zesty bowl.

Aloo Matar — Potatoes and peas simmered with cumin, coriander, and turmeric in a light tomato base. A comforting vegetarian curry with warm spices and a subtle tang.

Karhai chicken — Chicken cooked in a traditional karhai with tomatoes, onions, and ginger-garlic paste, finished with fresh cilantro and a squeeze of lemon.

Egg Salad — Hard-boiled eggs tossed with mustard, celery, and a touch of pickle relish, served chilled as a light protein-packed lunch option.

Tofu Salad — Marinated tofu tossed with crispy chickpeas, cucumber, and a zesty lime-cilantro dressing finished with toasted sesame seeds for nutty depth.

Lauki — Bottle gourd cooked with onions, tomatoes, and cumin seeds, finished with a squeeze of lemon for brightness and served with warm roti.

Bow tie pasta — Farfalle tossed with garlic-infused olive oil, fresh basil, and sun-dried tomatoes, finished with aged parmesan and cracked black pepper.

Watermelon salad — Watermelon cubes with charred halloumi, fresh mint, and a drizzle of chaat masala-spiced lime dressing for a bright, cooling salad.

Kadhi Pakoda — Gram flour fritters dunked in tangy yogurt curry, tempered with mustard seeds and fenugreek, finished with a touch of turmeric and chili heat.

Biryani (Chicken)

Mediterranean salad

Thai Green Curry (Paneer)

Thai Green Curry (Chicken)

Chipotle Bowl (Chicken)

Mixed sprouts salad

Methi Malai Matar

Pineapple Coconut Curry (Paneer)

Pineapple Coconut Curry (Chicken)

BBQ Chickpea Salad

Thai Red Curry (Paneer)

Thai Red Curry (Chicken)

Greek Bowl (Paneer)

Greek Bowl (Chicken)

Chicken Do Pyaaza

Masala Peanut Salad

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