Ready-made plans
Ready-made pan-indian weekly meal plans with a full 7 day menu, grocery list, calories and estimated cost. Import any plan into your own planner in one click.
Roughly 90–110 g of protein a day from paneer, dal, sprouts, soya and curd — no powders, no imported ingredients, still recognisably Indian food.
A week of ordinary Indian food at roughly 1,400 kcal a day, built around protein and fibre so the portions actually hold you until the next meal.
Chicken twice, fish twice, eggs through the week and mutton on Sunday — with vegetarian meals in between so the week stays affordable and the cooking stays manageable.
Weeknight dinners in under 30 minutes, lunches that pack well for the office, and two batches cooked on Sunday that carry Monday and Tuesday.
Twenty-one meals for a family of four on about ₹1,500 a week, built on dal, rice, atta and whatever vegetable is cheapest that week — with no meal that feels like a compromise.
A week built on millets, whole pulses and vegetables, with every meal pairing a slow carbohydrate against protein and fibre — familiar Indian food, arranged for steadier sugars.
A week of mild, familiar food children actually finish — with vegetables folded into things they already like rather than served on the side to be negotiated over.
Both school boxes planned for the whole week — a short-break box and a dry, room-temperature-safe lunch box for every school day, so tiffin stops being a 6 am decision.
A Monday-to-Sunday food chart for the nursery-to-Class-1 age band — all five food groups every day, in dishes a small child can eat without a negotiation.
A balanced week for the school years — breakfast that never gets skipped, dabba-friendly lunches, and protein at every dinner, built on IAP and ICMR guidance rather than guesswork.
A week of soft, mild, iron-conscious food for the one-to-three age band — proper ghar ka khana a toddler can eat from the family pot, with the milk maths worked out.
A calorie-dense vegetarian week for the child who is underweight on the growth chart — ghee, paneer, banana, makhana and full-cream milk doing the work instead of junk.
A week for a single person, written so that one pot of dal or rajma covers two meals, nothing needs a special trip to the market, and no vegetable rots in the fridge.
A full week of Jain cooking without onion, garlic or any root vegetable — built the way Jain kitchens actually build flavour, with hing, ginger powder, tomato and fresh coriander.
A week of Indian food that is vegan without trying to be — dal, sambar, chana, coconut stew and tofu, with peanut curd and coconut milk where dairy would normally sit.
Curd, buttermilk, gourds and raw mango carry a week of food that is light on the stomach and short on stove time — for the months when nobody wants a heavy lunch.
Every plan is a complete seven days — breakfast, lunch and dinner — written for a particular budget, cuisine and household.
One click copies every meal in the week into next week. Your current week is never touched, and you can edit any slot afterwards.
Take the grocery list as it comes, or let the planner rebuild it around your own portion sizes and the swaps you made.
