Research & kitchen practice

Read the evidence, the classical context and the safety cautions together.

A1. Nutrient Needs of Indians Over 60

India's Institute of Nutrition (ICMR-NIN) reference values, summarised in a 2022 status paper in the Indian Journal of Medical Research, set specific figures for people aged 60 and over. Energy needs fall, but calcium and vitamin D needs rise above those of younger adults. [1]

Nutrient	Men 60+	Women 60+	What it means for the kitchen
Energy (EAR)	≈ 1,700 kcal/day	≈ 1,500 kcal/day	Smaller portions, more nutrient-dense food
Protein (RDA)	54 g/day	45.7 g/day	International guidance suggests 1.0–1.2 g/kg for healthy older adults (≈ 55–70 g)
Calcium (RDA)	1,200 mg	1,200 mg	Higher than the adult 1,000 mg — milk, curd, paneer, ragi, sesame daily
Vitamin D (RDA)	800 IU	800 IU	Diet alone rarely suffices — morning sun; supplements on medical advice
Vitamin B12 (RDA)	2.2 µg	2.2 µg	Dairy is the vegetarian source; absorption declines with age
Dietary fibre (RDA)	32 g	25 g	Whole grains, millets, pulses, vegetables, stewed fruit
Fluids	≈ 30 ml/kg (min. 1.5 L)	≈ 30 ml/kg (min. 1.5 L)	Thirst falls with age — offer drinks hourly

Figure A1. Calcium and vitamin D recommendations rise after 60 (ICMR-NIN values as reported in [1])

A working draft of dietary guidelines for Indian elderly (reviewed April 2024) adds practical advice: cook food soft, prefer boiling and steaming to frying, keep food less salty and less spicy, avoid dry meals that are hard to swallow, eat small portions several times a day, and take about 200–300 ml of milk and around 400 g of vegetables and fruit daily. It lists khichdi, upma, poha, idli, dhokla, dal, paneer, curd and soups as good choices for those with chewing difficulty — exactly the backbone of this kitchen. [2]

A2. Protein — the Most Common Gap

The PROT-AGE expert group recommends an average of at least 1.0–1.2 g of protein per kg body weight per day for healthy people over 65, together with regular exercise suited to the individual. [3] ICMR-NIN's 2024 guidelines advise against protein powders and concentrates for muscle-building, so this kitchen meets the need with food: moong, paneer, milk, curd, besan, amaranth and millets. [4]

Figure A2. Protein per serving of every recipe in this volume, by section

Practical protein rules

Every meal contains a protein dish: breakfast (moong, besan, paneer, milk), lunch (dal + curd), dinner (yusha, khichdi, paneer).
Volume I's model day reached ≈ 45 g in May–July; add Section 13's fortified milk or a paneer dish in those months.
Frail or recovering guests: Level 5 paneer–moong mash (≈ 12 g per serving) and protein-enriched milk.
Guests with kidney disease follow their doctor's protein prescription — never fortify without advice.

A3. Fat, Sugar & Salt — Reconciling Ayurveda and Modern Guidance

Ayurveda's Vata diet for later life calls for generous ghee. Modern Indian guidance is more cautious: ICMR-NIN (2024) suggests total fat at or below 30% of energy and limiting saturated fats such as ghee, palm oil and coconut oil; it also points out that refined sugar, jaggery and honey are all sugars, none superior to the others, and that added sugar should stay below 5% of energy. [4] The draft elderly guideline suggests about 20 g of visible fat a day. [2] The World Health Organization recommends under 5 g of salt a day. [20]

Topic	Ayurvedic view	Modern guidance	Annapurna Kitchen's position
Ghee	Snigdha; lubricates Vata dryness; 2–3 tsp daily	Saturated fat — limit	2–3 tsp (10–15 g) within ≈ 20–25 g total visible fat; 1–2 tsp for high LDL; seed oils for the rest
Jaggery & honey	Preferred over refined sugar	All are sugars; < 5% energy	Used for taste and tradition in small portions; dates and fruit preferred; diabetic portions in every recipe
Salt	Rock salt on fasts; moderate	< 5 g/day; sensitivity rises with age	¾ tsp per 4 servings; iodised salt daily; no table shakers
Cooking method	Fresh, warm, well-cooked	Boil, steam, pressure-cook; avoid frying	No deep-frying in this volume; steamed and baked alternatives given

A4. Texture Standards for Chewing & Swallowing

The International Dysphagia Diet Standardisation Initiative (IDDSI) describes a continuum of eight levels (0–7): drinks use levels 0–4 and foods levels 3–7. [5] Level 5 allows soft lumps up to 4 mm that mash with light fork pressure; Level 6 allows tender pieces up to 1.5 cm. [6]

IDDSI level	Name	Kitchen description	Examples in this book
0	Thin	Unthickened liquids	Water, manda, CCF tea, neer mor
1–2	Slightly / mildly thick	Flows through a spoon	Peya, laja peya, thin kanji
3	Moderately thick (liquidised)	Can be drunk from a cup or eaten with a spoon	Yavagu, smooth soups
4	Pureed	Smooth, no lumps, holds shape on a spoon	Moong–rice purée, pumpkin–carrot purée
5	Minced & moist	Lumps ≤ 4 mm; mashes with light fork pressure	Minced khichdi, paneer–moong mash
6	Soft & bite-sized	Pieces ≤ 1.5 cm; needs minimal chewing	Soft vegetable stew, idli soaked in sambar
7	Regular	Normal food (for older guests: regular-soft)	The rest of this book

![](/images/vol2/flow_iddsi.png)

Figure A3. Kitchen texture check before serving

Who decides the level?

A speech-language or swallowing professional sets each guest's level; the kitchen delivers it consistently.
Label every modified tray with the level and the guest's name.
Remove curry leaves, whole spices and seed husks from all Level 4–6 dishes.
Mixed consistencies (e.g. dal with thin water separating) are a choking risk — blend or thicken.

A5. The Classical Restorative Foods of Ayurveda

Ayurveda describes a series of rice preparations of increasing thickness used during recovery: manda (the clear liquid), peya (thin gruel), vilepi (thick gruel) and odana (cooked rice). Published summaries give differing water ratios — one lists manda at about 14 times water and yavagu at about 6 times [7], while another describes manda as the first food given when digestion is weak and vilepi as strengthening and binding. [8] The kitchen ratios in Section 1 are practical choices within these descriptions.

Preparation	What it is	Kitchen ratio used here	Classical use
Manda	Clear liquid strained from boiled rice	1 : 14	First food when agni is weak; after fasting or treatment
Peya	Thin gruel with some grains	≈ 1 : 11	Thirst, weakness, mild fever, indigestion
Vilepi	Thick porridge, little free water	1 : 4	Strengthening; binding in loose motions
Yavagu	Gruel of barley or rice, often with herbs/spices	≈ 1 : 12 (barley)	Kapha conditions; spring
Yusha	Thin soup of pulses (moong, kulattha)	≈ 1 : 12	Light protein during recovery
Krishara	Rice–pulse khichdi	1 : 4 (house)	Nourishing one-pot meal

![](/images/vol2/flow_krama.png)

Figure A4. Samsarjana krama — the graduated return to normal food

Ayurveda Aahara and the law

India's Food Safety and Standards (Ayurveda Aahara) Regulations, 2022 recognise foods prepared according to classical Ayurvedic texts. [9](/sources#v2-9) In 2025 FSSAI and the Ministry of Ayush issued a definitive list of such preparations (Category A) to guide food businesses. [10](/sources#v2-10)

For a guesthouse kitchen this is reassurance that dishes like manda, peya and yusha are part of a recognised food tradition. The kitchen should still avoid medicinal claims on menus, and medicinal herb gruels (such as Kerala's Karkidaka kanji kits) are served only on an Ayurvedic physician's advice. [11](/sources#v2-11)

A6. Viruddha Ahara — Incompatible Foods

The Charaka Samhita lists eighteen kinds of incompatibility (viruddha), from place and season to dose, combination and cooking method. [12] The kitchen applies the ones relevant to a vegetarian menu:

Type of viruddha	Example	Kitchen rule
Samyoga (combination)	Sour fruit with milk; banana with milk	No banana–milk shakes; almond milk or water in banana dishes; fruit not served with milk
Samyoga	Milk dishes with curd	No kheer and raita in the same course; curd at lunch, milk at bedtime
Matra (dose)	Ghee and honey in equal quantity	Never combine in equal amounts
Samskara / heat	Heated or cooked honey; honey in hot water	Honey only into warm (≈ 40 °C) drinks
Kala (time/season)	Cold, dry food in winter; hot, pungent food in summer	Season tags on every recipe
Agni	Heavy food when digestion is weak	Recovery guests follow the krutanna ladder
Paka (cooking)	Under-, over- or burnt-cooked food	Pressure-cooking and doneness checks in every method
Sampad (quality)	Unripe, overripe or spoiled food	Receiving checks (Part C) and FIFO storage

A7. Cookware, Calcium & Kitchen Safety

A 2021 systematic review found that cooking in iron pots raises the iron content of food, although it called for larger trials on blood haemoglobin. [13] Brass must be tin-lined (kalai) for cooking, re-tinned every one to two years, and not used for acidic dishes. [14] ICMR-NIN's 2024 guidelines caution that non-stick pans should not be heated beyond 170 °C. [15]

Finger millet (ragi) contains around 364 mg of calcium per 100 g — far more than rice or wheat — which is why ragi appears across breakfasts, breads and recovery dishes here. [16] Under FSSAI Schedule 4 hygiene requirements, refrigerators should run below 5 °C and freezers below −18 °C, logged twice daily, with pest-control records and annual medical fitness for food handlers. [17]

A8. This Volume at a Glance

Figure A5. Recipes per section

Figure A6. Seasonal coverage — number of recipes tagged to each season

Figure A7. Energy and protein per serving across all recipes

Finding the right recipe

![](/images/vol2/flow_finder.png)

Figure A8. Recipe finder

Quick guide

Section 1 · The Classical Pathya Kitchen (Krutanna) (10)

Section 2 · Breakfasts (16)

Section 3 · Dals, Kadhis, Sambars & Rasams (16)

Section 4 · Soups & Shorbas (12)

Section 5 · Sabzis & Curries (24)

Section 6 · Rice, Khichdi & Millets (10)

Section 7 · Breads (10)

Section 8 · Chutneys, Raitas & Accompaniments (14)

Section 9 · Drinks — Coolers, Kadhas & Milks (13)

Section 10 · Evening Snacks (Steamed, Baked & Light) (13)

Section 11 · Sweets & Digestives (13)

Section 12 · Vrat & Phalahari Kitchen (10)

Section 13 · Soft & Recovery Kitchen (IDDSI-Adapted) (8)

PART B

Energy and protein per serving

Energy and protein per serving
Recipe	Collection	Energy (kcal)	Protein (g)
Methi–Moong Dal Chilla with Mint–Curd Dip	January	223	12
Sarson–Palak–Bathua Saag (Sattvic)	January	125	7.3
Gajar–Matar–Shakarkandi Soft Sabzi	January	140	3.6
Haldi–Adrak–Gud Kadha	January	29	0.2
Makar Sankranti Moong–Rice Vegetable Khichdi	January	248	9.4
Til–Gud–Saunth Mini Ladoo (soft-set)	January	83	1.6
Matar–Gajar Vegetable Upma	February	233	6.7
Masoor–Palak Dal	February	182	10.8
Adraki Gobhi–Matar (Soft)	February	111	4.3
Amla–Ginger–Honey Warm Tea	February	25	0.2
Beetroot–Carrot–Moong Soup with Soft Rice	February	209	6.6
Basant Kesari Meetha Chawal	February	207	2.7
Jau (Barley)–Moong Savoury Porridge	March	184	6.5
Lauki–Chana Dal	March	162	7.1
Karela with Jaggery & Fennel (Soft)	March	97	1.5
Holi Thandai (warm or room temperature)	March	224	8.6
Vegetable Dalia Khichdi	March	221	8.8
Makhana Kheer (Navratri)	March	182	6.3
Lemon–Peas Poha (Soft)	April	219	5
Lauki–Moong Dal	April	179	9.7
Tinda Masala (Sattvic)	April	68	1.9
Sattu Sharbat (Salted)	April	63	3.1
Moong Yusha (Classical Moong Soup) with Soft Phulka	April	329	13.4
Gulkand–Rose Phirni	April	197	6.4
Vegetable Rava Idli with Coconut Chutney	May	345	9.8
Lauki Kadhi (Light, No Pakora)	May	120	4.7
Parwal Soft Sabzi	May	81	2.8
Aam Panna (Roasted Raw Mango)	May	83	0.5
Namkeen Dalia with Summer Gourds	May	184	6.6
Aamras with Dry Ginger & Ghee	May	91	0.9
Ragi Malt Porridge with Jaggery & Cardamom	June	219	6.3
Kaddu–Toor Dal Sambar (Mild, No Onion)	June	167	8
Bhindi with Coconut (Kerala-style)	June	94	2.1
Bael Sharbat (Ganga Dussehra)	June	116	1
Vegetable Ishtu (Kerala Stew) with Idiyappam	June	438	6.7
Rice & Coconut-Milk Payasam with Jaggery	June	208	2
Ven Pongal (Pepper–Ghee Rice & Moong)	July	238	6.7
Adraki Moong Dal with Saunth	July	168	9.2
Haridwar Khatta-Meetha Kaddu	July	113	1.8
Ghee–Pepper Roasted Makhana	July	76	1.5
Pepper–Jeera Rasam with Soft Rice	July	207	5.3
Sooji Sheera (Guru Purnima Prasad)	July	223	4.1
Moong Dal Dhokla (Steamed)	August	212	12.9
Moong–Masoor Dal with Fresh Turmeric & Ginger	August	168	9.2
Arbi Ajwaini (Colocasia with Carom)	August	155	1.8
Dhaniya Panjiri (Janmashtami)	August	94	1.4
Monsoon Clear Vegetable Soup with Ghee Rice	August	232	4.4
Seviyan Kheer with Dates	August	187	6.4
Oats–Moong Savoury Porridge (Oats Khichdi)	September	209	7.7
Kerala Parippu Curry (Moong with Coconut)	September	210	9.6
Olan (Ash Gourd & Cowpea in Coconut Milk)	September	198	4.4
Stewed Pear with Cinnamon & Clove	September	109	0.7
Rice Kanji with Ghee, Cumin & Ginger · Payar	September	180	5
Parippu Payasam (Moong–Jaggery–Coconut Milk)	September	206	4.2
Rajgira–Milk Porridge with Dates (Navratri)	October	218	7.5
Whole Green Moong Dal (Soft)	October	168	9
Sattvic Palak Paneer	October	244	14.1
Roasted Shakarkandi Chaat	October	113	2
Samak Rice Khichdi (Navratri)	October	225	4.3
Sharad Purnima Rice Kheer	October	161	5.7
Paneer–Methi Soft Paratha with Curd	November	401	16.4
Panchmel Dal (Light)	November	192	9.5
Annakut Mixed Seasonal Vegetable	November	108	3.1
Badam–Kesar Milk	November	213	8.5
Shakarkandi–Gajar–Ginger Soup with Soft Phulka	November	256	7.4
Amla Murabba (Seasonal Rasayana)	November	130	0.3
Spiced Steel-Cut Oats with Dates & Ghee	December	274	8.1
Bathua–Moong Dal	December	178	10.5
Shalgam (Turnip) Bharta with Ginger	December	84	1.5
Herbal Spice Tea with Toasted Sesame–Walnut Mix	December	163	4.2
Carrot–Ginger Soup with Ghee Rice	December	279	6.1
Gajar Halwa with Dates (No Khoya)	December	193	4.6
Home Ghee from Unsalted White Butter	Foundation recipes	45	0.1
Sattvic Garam Masala (No Onion–Garlic)	Foundation recipes	6	0.2
House Digestive Churna (Hingvashtak-inspired)	Foundation recipes	4	0.1
CCF Tea (Cumin–Coriander–Fennel)	Foundation recipes	5	0.2
Spiced Takra (Digestive Buttermilk)	Foundation recipes	40	1.8
Morning Jeera–Ginger Water	Foundation recipes	5	0.1
Golden Milk (Haldi Doodh) — Bedtime	Foundation recipes	123	4.9
Soft Phulka (House Standard)	Foundation recipes	79	2.4
Mint–Coriander Chutney (No Garlic)	Foundation recipes	6	0.4
Soft Sabudana–Makhana Khichdi	Vrat & festival (Vol. I)	269	3.1
Singhara Atta Halwa	Vrat & festival (Vol. I)	192	2.5
Manda — Clear Rice Water	The Classical Pathya Kitchen (Krutanna)	59	1.1
Peya — Thin Rice Gruel with Grains	The Classical Pathya Kitchen (Krutanna)	90	1.6
Vilepi — Thick Rice Porridge	The Classical Pathya Kitchen (Krutanna)	128	2.3
Yava Yavagu — Barley Gruel	The Classical Pathya Kitchen (Krutanna)	89	2
Laja Peya — Puffed-Rice Gruel	The Classical Pathya Kitchen (Krutanna)	61	1.1
Kulattha Yusha — Horse Gram Soup	The Classical Pathya Kitchen (Krutanna)	94	4.7
Mudga–Amalaki Yusha — Moong Soup with Amla	The Classical Pathya Kitchen (Krutanna)	98	5
Marunnu Kanji — Karkidaka-style Spiced Rice Gruel (Culinary Version)	The Classical Pathya Kitchen (Krutanna)	170	2.6
Shunthi–Dhanyaka Jala — Dry Ginger & Coriander Water	The Classical Pathya Kitchen (Krutanna)	3	0.1
Takra Peya — Buttermilk Rice Gruel (Lunch)	The Classical Pathya Kitchen (Krutanna)	86	2
Sakkarai Pongal (Sweet Jaggery Pongal)	Breakfasts	235	4.5
Foxtail-Millet Vegetable Upma	Breakfasts	193	6.3
Jowar–Milk Porridge with Dates	Breakfasts	184	5.8
Bajra Raab (Warm Savoury Millet Drink)	Breakfasts	88	1.4
Neer Dosa (Soft Rice Crêpes)	Breakfasts	224	4
Sattvic Pesarattu (Green Moong Dosa)	Breakfasts	189	9.7
Soft Mixed-Dal Adai	Breakfasts	214	8.3
Savoury Kozhukattai (Steamed Rice Dumplings)	Breakfasts	190	3
Puttu with Soft Kadala Curry	Breakfasts	379	8.7
Soft Appam	Breakfasts	267	4.6
Sooji–Vegetable Cheela	Breakfasts	203	6.1
Besan–Lauki Cheela	Breakfasts	158	6.9
Oats–Rava Idli	Breakfasts	195	6.8
Ragi Dosa (Instant, Soft)	Breakfasts	189	3.7
Steamed Moong-Sprout Usal	Breakfasts	141	7.2
Banana–Oats Soft Pancakes (Eggless)	Breakfasts	174	4.5
Moong Dal Methi	Dals, Kadhis, Sambars & Rasams	176	9.9
Toor Dal with Drumstick	Dals, Kadhis, Sambars & Rasams	165	8.1
Gujarati Kadhi (Sweet–Sour, Light)	Dals, Kadhis, Sambars & Rasams	116	4.4
Majjige Huli (Karnataka Buttermilk Curry)	Dals, Kadhis, Sambars & Rasams	126	3.7
Mor Kuzhambu with Lady's Finger	Dals, Kadhis, Sambars & Rasams	125	3.9
Moru Curry (Kerala Spiced Buttermilk)	Dals, Kadhis, Sambars & Rasams	59	2.2
Kalan (Yam & Raw Banana in Curd–Coconut)	Dals, Kadhis, Sambars & Rasams	202	3.8
Erissery (Pumpkin & Lobia with Roasted Coconut)	Dals, Kadhis, Sambars & Rasams	150	4.8
Cherupayar Curry (Kerala Whole Moong)	Dals, Kadhis, Sambars & Rasams	177	8
Lemon Rasam	Dals, Kadhis, Sambars & Rasams	51	1.9
Moong-Dal Rasam	Dals, Kadhis, Sambars & Rasams	71	3.4
Mysore Rasam (No Garlic)	Dals, Kadhis, Sambars & Rasams	89	3.1
Chana Dal with Tinda	Dals, Kadhis, Sambars & Rasams	152	6.9
Toor Dal with Kokum	Dals, Kadhis, Sambars & Rasams	160	7.3
Masoor–Lauki Dal	Dals, Kadhis, Sambars & Rasams	150	7.7
Sindhi Vegetable Kadhi (Light, Besan-based)	Dals, Kadhis, Sambars & Rasams	121	4
Palak Shorba (No Cream)	Soups & Shorbas	85	4.9
Pumpkin–Masoor Soup	Soups & Shorbas	94	4.1
Lauki–Ginger Soup	Soups & Shorbas	65	2.7
Sweet-Corn Soup (Blended, Sattvic)	Soups & Shorbas	91	2.5
Moringa-Leaf Soup	Soups & Shorbas	56	3.3
Ash-Gourd Soup with Coconut Milk	Soups & Shorbas	89	1.2
Carrot–Tomato Shorba (Light)	Soups & Shorbas	80	2.4
Barley–Vegetable Soup	Soups & Shorbas	91	2.3
Tulsi–Vegetable Clear Broth	Soups & Shorbas	38	0.8
Methi–Moong Shorba	Soups & Shorbas	87	4.6
Corn–Pumpkin Soup	Soups & Shorbas	89	2.9
Green-Pea Shorba	Soups & Shorbas	98	5
Avial (Mixed Vegetables in Coconut–Curd)	Sabzis & Curries	158	2.6
Ash-Gourd & Moong Kootu	Sabzis & Curries	121	4.6
Shukto (Bengali Bitter–Sweet Medley, Light)	Sabzis & Curries	87	1.8
Light Steamed Undhiyu	Sabzis & Curries	171	3.3
Steamed Lauki Kofta in Light Gravy	Sabzis & Curries	145	4.9
Paneer Bhurji (No Onion)	Sabzis & Curries	216	12.9
Matar Paneer (Light Tomato–Cashew Gravy)	Sabzis & Curries	222	11.7
Methi–Malai Paneer (Light)	Sabzis & Curries	245	12.8
Raw-Banana Poriyal	Sabzis & Curries	160	1.6
Kundru (Ivy Gourd) Thoran	Sabzis & Curries	74	1.3
Beans–Coconut Thoran	Sabzis & Curries	85	1.9
Beetroot Thoran	Sabzis & Curries	92	1.6
Aloo–Methi (Soft)	Sabzis & Curries	102	2.7
Torai–Chana Dal Sabzi	Sabzis & Curries	86	3.6
Lauki–Peas Sabzi	Sabzis & Curries	67	2.4
Petha (Ash-Gourd) Sabzi, Khatta-Meetha	Sabzis & Curries	53	0.7
Nimona (UP Green-Pea Curry)	Sabzis & Curries	126	5
Sem (Flat Bean)–Aloo	Sabzis & Curries	74	2.1
Gobhi–Shalgam (Cauliflower & Turnip)	Sabzis & Curries	66	1.8
Steamed Bharwa Tinda	Sabzis & Curries	93	4.5
Palak–Makhana	Sabzis & Curries	121	5
Raw-Mango Kaddu (Summer Khatta Kaddu)	Sabzis & Curries	81	1.3
Mooli–Moong Bhurji (Radish with Moong Dal)	Sabzis & Curries	80	3.6
Suran (Elephant-Yam) Soft Masala	Sabzis & Curries	139	1.5
Thayir Sadam (Curd Rice, Lunch)	Rice, Khichdi & Millets	218	6.2
Lemon Rice (Chitranna)	Rice, Khichdi & Millets	200	4.6
Coconut Rice (Thengai Sadam)	Rice, Khichdi & Millets	256	4.6
Matar Pulao (Soft, Light)	Rice, Khichdi & Millets	201	4.7
Sattvic Bisi Bele Bath	Rice, Khichdi & Millets	242	7.5
Palak Khichdi	Rice, Khichdi & Millets	233	9.4
Foxtail-Millet & Moong Khichdi	Rice, Khichdi & Millets	192	8.1
Bajra–Moong Khichdi (Winter Lunch)	Rice, Khichdi & Millets	188	6.3
Kodo-Millet Pongal	Rice, Khichdi & Millets	191	5.6
Vegetable Dalia Pulao	Rice, Khichdi & Millets	187	5.7
Methi Thepla (Soft)	Breads	260	8.6
Lauki Thepla	Breads	228	6.6
Soft Missi Roti (Small)	Breads	210	7.3
Makki–Wheat Winter Roti	Breads	190	4.8
Ragi–Wheat Phulka	Breads	153	4.1
Soft Sattu Paratha	Breads	285	9.9
Soft Gobhi Paratha	Breads	198	5.9
Soft Mooli Paratha	Breads	191	5.2
Jowar–Wheat Summer Phulka	Breads	153	4.4
Soft Moong-Dal Stuffed Paratha	Breads	252	9.7
Coconut–Coriander Chutney	Chutneys, Raitas & Accompaniments	67	1
Amla–Ginger Chutney	Chutneys, Raitas & Accompaniments	15	0.2
Curry-Leaf Chutney (No Garlic)	Chutneys, Raitas & Accompaniments	51	1.1
Raw-Mango–Mint Chutney	Chutneys, Raitas & Accompaniments	18	0.3
Tomato–Ginger Chutney (Mild)	Chutneys, Raitas & Accompaniments	24	0.5
Inji Puli (Kerala Ginger–Tamarind Relish)	Chutneys, Raitas & Accompaniments	44	0.3
Beetroot Pachadi (Warm)	Chutneys, Raitas & Accompaniments	70	1.7
Cucumber Kichadi	Chutneys, Raitas & Accompaniments	64	1.7
Lauki Raita	Chutneys, Raitas & Accompaniments	47	2.5
Bathua Raita	Chutneys, Raitas & Accompaniments	51	3.6
Pomegranate–Mint Raita	Chutneys, Raitas & Accompaniments	64	2.8
Til (Sesame) Chutney Powder	Chutneys, Raitas & Accompaniments	34	1.1
Flaxseed (Alsi) Podi	Chutneys, Raitas & Accompaniments	33	1.3
Guava Chutney (Winter)	Chutneys, Raitas & Accompaniments	32	0.9
Panakam (Jaggery–Ginger–Cardamom Water)	Drinks — Coolers, Kadhas & Milks	65	0.1
Neer Mor (Spiced Thin Buttermilk)	Drinks — Coolers, Kadhas & Milks	27	1.4
Kokum Sharbat	Drinks — Coolers, Kadhas & Milks	55	0.1
Rose–Fennel Cooler	Drinks — Coolers, Kadhas & Milks	31	0.2
Khus Sharbat (Light)	Drinks — Coolers, Kadhas & Milks	51	0
Mild Jaljeera	Drinks — Coolers, Kadhas & Milks	22	0.3
Tulsi–Ginger Kadha	Drinks — Coolers, Kadhas & Milks	18	0.2
Sukku Malli (Dry Ginger–Coriander Tea)	Drinks — Coolers, Kadhas & Milks	41	1
Date Milk (Kharjura Ksheera)	Drinks — Coolers, Kadhas & Milks	172	6.7
Kesar–Pista Milk	Drinks — Coolers, Kadhas & Milks	183	7.4
Ajwain–Saunf Water	Drinks — Coolers, Kadhas & Milks	3	0.1
Lemongrass–Tulsi Tea	Drinks — Coolers, Kadhas & Milks	13	0.1
Jau Pani (Barley Water with Lemon)	Drinks — Coolers, Kadhas & Milks	43	0.8
Khandvi (Soft Gram-Flour Rolls)	Evening Snacks (Steamed, Baked & Light)	133	5.8
Steamed Arbi Patra (Colocasia-Leaf Rolls)	Evening Snacks (Steamed, Baked & Light)	131	5.7
Moong Sundal (Soft)	Evening Snacks (Steamed, Baked & Light)	148	7.4
Steamed Kosambari (Moong Dal Salad)	Evening Snacks (Steamed, Baked & Light)	134	6.6
Baked Vegetable Handvo	Evening Snacks (Steamed, Baked & Light)	160	5.7
Tawa Paneer Tikka (No Onion)	Evening Snacks (Steamed, Baked & Light)	217	13.6
Steamed Sweet-Corn Chaat	Evening Snacks (Steamed, Baked & Light)	86	2.7
Sattvic Murmura Bhel (Soft)	Evening Snacks (Steamed, Baked & Light)	121	2.6
Baked Sabudana–Potato Tikki (Vrat)	Evening Snacks (Steamed, Baked & Light)	216	3.4
Rava Dhokla (Instant, Steamed)	Evening Snacks (Steamed, Baked & Light)	183	6
Moong-Dal Appe (Low-Oil Paniyaram)	Evening Snacks (Steamed, Baked & Light)	157	9.2
Warm Makhana Chaat	Evening Snacks (Steamed, Baked & Light)	96	2.1
Baked Sweet-Potato–Paneer Tikki	Evening Snacks (Steamed, Baked & Light)	174	6.6
Moong Dal Halwa (Small Batch)	Sweets & Digestives	217	6.1
Lauki Kheer	Sweets & Digestives	143	4.9
Beetroot Halwa	Sweets & Digestives	157	3.9
Shakarkandi Halwa	Sweets & Digestives	147	2.3
Date–Walnut Barfi (No Sugar)	Sweets & Digestives	85	1.5
Coconut–Jaggery Ladoo (Soft)	Sweets & Digestives	92	0.6
Soft Atta Ladoo	Sweets & Digestives	120	1.8
Ukadiche Modak (Steamed)	Sweets & Digestives	126	1.2
Sabudana Kheer	Sweets & Digestives	139	3.8
Rava Kesari	Sweets & Digestives	189	2.5
Gur Wale Chawal (Jaggery Rice)	Sweets & Digestives	190	2.1
Amla Candy (Sun-Dried)	Sweets & Digestives	31	0.1
Saunf–Dhaniya Mukhwas (After-Meal Digestive)	Sweets & Digestives	13	0.3
Kuttu–Lauki Soft Cheela	Vrat & Phalahari Kitchen	162	4.6
Samak Pulao	Vrat & Phalahari Kitchen	208	4.1
Rajgira Thepla (Soft, Vrat)	Vrat & Phalahari Kitchen	206	5.9
Vrat Aloo Jeera (Soft)	Vrat & Phalahari Kitchen	125	2.4
Vrat Aloo–Dahi Curry (Lunch)	Vrat & Phalahari Kitchen	130	4
Vrat Khatta-Meetha Kaddu	Vrat & Phalahari Kitchen	77	1.3
Makhana Raita (Vrat)	Vrat & Phalahari Kitchen	61	2.9
Samak Kheer	Vrat & Phalahari Kitchen	158	5.2
Rajgira Ladoo (Soft)	Vrat & Phalahari Kitchen	56	0.9
Singhara–Lauki Vrat Kadhi	Vrat & Phalahari Kitchen	89	2.7
Level 4 Moong–Rice Purée	Soft & Recovery Kitchen (IDDSI-Adapted)	191	8.1
Level 4 Pumpkin–Carrot Purée	Soft & Recovery Kitchen (IDDSI-Adapted)	91	3.4
Level 5 Minced Vegetable Khichdi	Soft & Recovery Kitchen (IDDSI-Adapted)	188	7
Level 5 Paneer–Moong Mash	Soft & Recovery Kitchen (IDDSI-Adapted)	166	9.8
Level 4 Ragi–Banana Porridge	Soft & Recovery Kitchen (IDDSI-Adapted)	86	1.5
Level 4 Smooth Stewed Apple	Soft & Recovery Kitchen (IDDSI-Adapted)	77	0.4
Level 6 Soft Bite-Sized Vegetable Stew	Soft & Recovery Kitchen (IDDSI-Adapted)	158	2.7
Protein-Enriched Milk (Fortified)	Soft & Recovery Kitchen (IDDSI-Adapted)	184	11.7
Stewed Apple & Cinnamon Steel-Cut Oats	Breakfasts & Porridges	309	8.6
Quinoa Breakfast Porridge with Pear & Cardamom	Breakfasts & Porridges	260	7.2
Warm Bircher Oats with Grated Apple	Breakfasts & Porridges	222	5.5
Buckwheat–Spelt Pancakes with Warm Berry Compote	Breakfasts & Porridges	247	6.7
Sweet-Potato & Ginger Breakfast Hash with Ricotta	Breakfasts & Porridges	238	7.7
Millet Breakfast Polenta with Ghee & Maple	Breakfasts & Porridges	239	6.5
Nordic Spiced Barley & Date Porridge	Breakfasts & Porridges	226	6.2
Savoury Moong Crêpes with Spinach & Ricotta	Breakfasts & Porridges	252	15.3
Rye & Oat Porridge with Stewed Plums	Breakfasts & Porridges	210	5.2
Baked Oatmeal with Pear & Walnuts	Breakfasts & Porridges	317	8.4
Carrot, Ginger & Fennel Velouté	Soups	154	4.8
Butternut Squash & Sage Soup	Soups	167	3.8
Sattvic Minestrone with Ditalini	Soups	196	9
Split-Pea & Celeriac Soup	Soups	183	9.5
Asparagus & Pea Spring Soup	Soups	110	5.4
Zucchini & Basil Summer Soup	Soups	105	3.6
Red Lentil & Lemon Soup	Soups	221	11.7
Lemon, Rice & Tahini Soup	Soups	132	3.4
Sattvic Beetroot Borscht	Soups	134	4
Parsnip & Pear Soup with Nutmeg	Soups	184	2.9
Lentil Shepherd's Pie with Sweet-Potato Mash	Stews, Pies & One-Pot Meals	317	13.1
Summer Vegetable Tian (Ratatouille-inspired)	Stews, Pies & One-Pot Meals	136	3
Irish Root-Vegetable & Barley Stew	Stews, Pies & One-Pot Meals	163	3.8
Mild Mung Bean & Vegetable Chili	Stews, Pies & One-Pot Meals	220	11.7
Chickpea & Squash Tagine with Apricots	Stews, Pies & One-Pot Meals	247	8.7
Tuscan Cannellini & Kale Stew	Stews, Pies & One-Pot Meals	245	12
Western Kitchari with Quinoa & Seasonal Vegetables	Stews, Pies & One-Pot Meals	252	11.5
Creamy Vegetable Pot Pie with Spelt Crust	Stews, Pies & One-Pot Meals	475	15.7
Pumpkin & Sage Risotto	Risottos, Pilafs & Grain Dishes	356	7.8
Spring Asparagus & Pea Risotto with Lemon	Risottos, Pilafs & Grain Dishes	336	9.7
Soft Polenta with Roasted Root Vegetables	Risottos, Pilafs & Grain Dishes	335	8.3
Herbed Quinoa Pilaf with Roasted Carrots	Risottos, Pilafs & Grain Dishes	323	9.6
Warm Bulgur Tabbouleh-style Salad	Risottos, Pilafs & Grain Dishes	176	4.7
Barley Orzotto with Beetroot	Risottos, Pilafs & Grain Dishes	286	8.8
Saffron Vegetable Rice (Paella-inspired)	Risottos, Pilafs & Grain Dishes	269	6.6
Wild & Brown Rice Pilaf with Pecans and Cranberries	Risottos, Pilafs & Grain Dishes	266	5.6
Couscous with Seven Vegetables	Risottos, Pilafs & Grain Dishes	303	10.2
Pasta Primavera with Ghee & Lemon	Pasta & Bakes	408	14.9
Garlic-free Basil & Pine-Nut Pesto Pasta	Pasta & Bakes	517	15.2
Spinach & Ricotta Cannelloni in Light Tomato Sauce	Pasta & Bakes	356	17.4
Potato & Sweet-Potato Gnocchi with Sage Ghee	Pasta & Bakes	339	10.3
Baked Macaroni with Butternut 'Cheese' Sauce	Pasta & Bakes	341	14
Zucchini & Spinach Lasagne	Pasta & Bakes	364	16.9
Rosemary-Roasted Root Vegetables with Ghee	Vegetable Mains & Sides	204	3
Quinoa & Paneer Stuffed Peppers	Vegetable Mains & Sides	336	14.1
Cauliflower Steaks with Tahini & Pomegranate	Vegetable Mains & Sides	169	5.9
Maple–Fennel Glazed Carrots	Vegetable Mains & Sides	96	1.2
Braised Fennel with Orange & Herbs	Vegetable Mains & Sides	119	3.5
Creamed Spinach with Ricotta & Nutmeg	Vegetable Mains & Sides	147	9.1
Herb-Roasted Butternut with Pumpkin Seeds	Vegetable Mains & Sides	173	4.3
Green Beans Amandine	Vegetable Mains & Sides	123	3.9
Baked Sweet Potatoes with Herb Yoghurt	Vegetable Mains & Sides	255	6.5
Spinach & Feta Filo Parcels	Vegetable Mains & Sides	277	10.4
Warm Roasted Beet & Orange Salad with Mint	Warm Salads & Dressings	173	3.7
Warm Quinoa, Kale & Apple Salad	Warm Salads & Dressings	261	7.7
Asparagus with Lemon–Ghee 'Hollandaise'	Warm Salads & Dressings	135	4.1
Warm Puy Lentil Salad with Roasted Squash	Warm Salads & Dressings	226	10.2
Summer Cucumber, Herb & Feta Salad (Lunch)	Warm Salads & Dressings	113	3
Lemon–Tahini Dressing (Three Dosha Variations)	Warm Salads & Dressings	47	1.3
Spelt Soda Bread	Breads & Savoury Bakes	162	6.7
Herb & Olive-Oil Flatbread	Breads & Savoury Bakes	197	5.3
Millet & Corn Muffins	Breads & Savoury Bakes	150	3.4
Savoury Zucchini & Herb Muffins	Breads & Savoury Bakes	144	5.9
Soft Whole-Wheat Tortillas	Breads & Savoury Bakes	140	3.8
Warm Hummus with Cumin Ghee	Sauces, Spreads & Condiments	173	6.9
Sattvic Tomato & Basil Sauce	Sauces, Spreads & Condiments	84	1.5
Roasted Red Pepper & Walnut Spread	Sauces, Spreads & Condiments	121	2.3
Cucumber–Mint Yoghurt Sauce	Sauces, Spreads & Condiments	50	1.9
Rosemary–Thyme Herb Ghee (the Western Tadka)	Sauces, Spreads & Condiments	46	0
Apple–Ginger Chutney	Sauces, Spreads & Condiments	49	0.3
Baked Apples with Dates & Cinnamon	Desserts & Baked Fruit	205	2
Saffron–Cardamom Poached Pears	Desserts & Baked Fruit	141	0.8
Apple–Pear Oat Crumble with Ghee	Desserts & Baked Fruit	315	5.6
Nutmeg Rice Pudding	Desserts & Baked Fruit	182	5.8
Warm Berry Compote with Coconut–Chia Pudding	Desserts & Baked Fruit	183	3.1
Spelt Carrot-Cake Muffins	Desserts & Baked Fruit	181	3.9
Date & Almond Energy Bites	Desserts & Baked Fruit	101	2.2
Golden Oat-Milk Latte	Warm Drinks, Lattes & Tisanes	123	2.1
Chamomile–Fennel Evening Tisane	Warm Drinks, Lattes & Tisanes	18	0.1
Hot Spiced Apple 'Cider' (Non-alcoholic)	Warm Drinks, Lattes & Tisanes	57	0.4
Peppermint–Rose Summer Infusion	Warm Drinks, Lattes & Tisanes	13	0.2
Ginger–Lemon Morning Tonic	Warm Drinks, Lattes & Tisanes	21	0.1
Roasted Barley & Chicory 'Coffee'	Warm Drinks, Lattes & Tisanes	83	2.3
Plain Jook with Ginger & Sesame (Bai Zhou)	Congees & Rice Porridges	119	2.4
Okayu with Umeboshi-free Ginger & Shiso Herbs	Congees & Rice Porridges	146	3.4
Nanakusa-gayu (Seven-Herb Spring Rice Porridge)	Congees & Rice Porridges	145	3.6
Korean Pumpkin Porridge (Hobakjuk)	Congees & Rice Porridges	159	4.7
Mung Bean Congee (Lü Dou Zhou)	Congees & Rice Porridges	137	6.1
Red Date & Goji Millet Porridge	Congees & Rice Porridges	154	4
Black Sesame Porridge (Heukimja-juk)	Congees & Rice Porridges	184	4.5
Sweet Potato Congee (Fan Shu Zhou)	Congees & Rice Porridges	178	3.7
Vietnamese Ginger Rice Soup with Tofu (Cháo Đậu Hũ)	Congees & Rice Porridges	208	11.8
Kombu Dashi (Temple Stock)	Broths & Soups	3	0.1
Miso Soup with Tofu & Wakame	Broths & Soups	52	3.5
Winter Melon Soup with Ginger (Dong Gua Tang)	Broths & Soups	71	2.3
Lotus Root & Peanut Soup	Broths & Soups	182	6.9
Kenchin-jiru (Temple Root-Vegetable Soup)	Broths & Soups	136	7
Thai Coconut–Galangal Soup with Tofu (Tom Kha Tao Hu)	Broths & Soups	222	10.5
Korean Soybean-Paste Soup with Spinach (Sigeumchi Doenjang-guk)	Broths & Soups	103	9.3
Sweet Corn & Silken Tofu Soup	Broths & Soups	126	5.4
Clear Daikon & Carrot Soup	Broths & Soups	54	1.8
Mild Bhutanese Potato & Cheese Stew (Kewa Datshi, Gentle)	Broths & Soups	180	8.3
Cabbage, Tofu & Ginger Jiaozi	Dumplings, Buns & Steamed Dishes	261	12.5
Himalayan Vegetable Momos with Paneer	Dumplings, Buns & Steamed Dishes	284	11.5
Steamed Milk Buns (Mantou)	Dumplings, Buns & Steamed Dishes	108	3.5
Steamed Silken Tofu with Ginger–Soy Dressing	Dumplings, Buns & Steamed Dishes	73	5.2
Steamed Tofu Custard (Egg-free Chawanmushi)	Dumplings, Buns & Steamed Dishes	99	6.3
Steamed Kabocha with Black Sesame	Dumplings, Buns & Steamed Dishes	77	2.6
Sticky Rice in Lotus Leaf (Lo Mai Gai, Vegetarian)	Dumplings, Buns & Steamed Dishes	445	15.5
Steamed Rice-Noodle Rolls (Cheung Fun) with Sweet Soy	Dumplings, Buns & Steamed Dishes	171	3.1
Bok Choy with Ginger & Sesame	Stir-fries, Braises & Curries	62	2.4
Buddha's Delight (Lo Han Jai, Mushroom-free)	Stir-fries, Braises & Curries	157	8
Red-Braised Tofu (Hong Shao Doufu)	Stir-fries, Braises & Curries	202	17.2
Mild Sattvic Mapo Tofu	Stir-fries, Braises & Curries	127	6.7
Lotus Root & Snow Peas Stir-fry	Stir-fries, Braises & Curries	119	3.5
Gai Lan with Kombu–Soy Glaze	Stir-fries, Braises & Curries	52	1.7
Thai Green Curry with Vegetables & Tofu (Allium-free)	Stir-fries, Braises & Curries	258	13.2
Japanese Simmered Vegetables (Nimono)	Stir-fries, Braises & Curries	122	3.4
Simmered Daikon with Miso Sauce (Furofuki Daikon)	Stir-fries, Braises & Curries	89	3.1
Indonesian Coconut Vegetable Stew (Sayur Lodeh)	Stir-fries, Braises & Curries	165	7.5
Japchae — Glass Noodles with Vegetables (Egg-free)	Noodles	285	8.9
Warm Soba in Kombu Broth with Spinach	Noodles	309	17.9
Kake Udon with Kabocha & Ginger	Noodles	586	17.7
Vietnamese Vegetarian Pho (Phở Chay)	Noodles	320	14
Soft Rice Noodles with Gai Lan (Pad See Ew-style)	Noodles	419	13.8
Tibetan Noodle Soup (Thukpa)	Noodles	252	10.1
Turmeric–Coconut Rice Noodles with Greens	Noodles	368	12.8
Warm Sesame Noodles with Cucumber & Carrot	Noodles	343	13
Takikomi Gohan — Seasoned Rice with Root Vegetables	Rice Dishes & Bowls	340	11.3
Warm Bibimbap with Cooked Namul (Egg-free)	Rice Dishes & Bowls	404	17
Ghee Fried Rice with Vegetables & Tofu	Rice Dishes & Bowls	370	13.3
Indonesian Turmeric Coconut Rice (Nasi Kuning)	Rice Dishes & Bowls	227	4.3
Pandan Jasmine Rice	Rice Dishes & Bowls	230	4.7
Burmese Coconut Rice (Ohn Htamin)	Rice Dishes & Bowls	298	5.7
Sri Lankan Milk Rice (Kiribath)	Rice Dishes & Bowls	235	4.4
Rice Balls with Sesame & Nori (Onigiri)	Rice Dishes & Bowls	261	7.3
Baked Agedashi-style Tofu in Ginger Broth	Tofu, Tempeh & Legumes	218	16.6
Sesame Tofu (Goma-dōfu)	Tofu, Tempeh & Legumes	91	1.9
Adzuki & Kabocha Simmer (Itoko-ni)	Tofu, Tempeh & Legumes	127	7.1
Indonesian Tempeh in Sweet Soy Glaze (Tempe Bacem, Gentle)	Tofu, Tempeh & Legumes	198	15.5
Cooked Mung Bean Sprouts with Sesame (Sukju Namul)	Tofu, Tempeh & Legumes	60	3.2
Edamame, Corn & Ginger Stir-fry	Tofu, Tempeh & Legumes	141	9.1
Soy-Braised Tofu Puffs with Bok Choy	Tofu, Tempeh & Legumes	105	9.5
Malaysian Tofu & Bean Sprouts with Peanut Sauce (Tauhu Bakar)	Tofu, Tempeh & Legumes	264	21.4
Spinach with Sesame Dressing (Hōrensō no Gomaae)	Vegetable Sides & Warm Salads	74	4.4
Korean Namul Trio (Spinach, Carrot, Zucchini)	Vegetable Sides & Warm Salads	72	2.6
Kinpira — Braised Burdock & Carrot	Vegetable Sides & Warm Salads	91	1.6
Warm Gado-Gado with Peanut Sauce	Vegetable Sides & Warm Salads	335	21.8
Water Spinach with Ginger (Kangkung)	Vegetable Sides & Warm Salads	45	2.9
Gotu Kola & Coconut Mallum	Vegetable Sides & Warm Salads	77	1.3
Warm Vegetable Rice-Paper Rolls	Vegetable Sides & Warm Salads	307	14.1
Warm Cucumber, Sesame & Peanut Salad	Vegetable Sides & Warm Salads	63	2.1
Quick Ginger–Daikon Pickle (Asazuke)	Pickles, Sauces & Condiments	13	0.4
Nepali Tomato–Sesame Achar	Pickles, Sauces & Condiments	36	1.1
Ginger–Soy Dipping Sauce	Pickles, Sauces & Condiments	11	0.4
Sesame–Nori Furikake	Pickles, Sauces & Condiments	19	0.7
Warm Peanut–Sesame Sauce	Pickles, Sauces & Condiments	117	4.5
Mango Sticky Rice (Khao Niao Mamuang)	Sweets & Dessert Soups	365	5.2
Red Bean Soup with Dried Tangerine Peel (Hong Dou Tang Shui)	Sweets & Dessert Soups	147	2.2
Black Sesame Tang Yuan in Ginger Syrup	Sweets & Dessert Soups	264	4.1
Sweet Potato in Ginger Syrup (Fan Shu Tang)	Sweets & Dessert Soups	144	2
Mung Bean Dessert Soup with Pandan (Lü Dou Tang)	Sweets & Dessert Soups	134	6
Pumpkin–Coconut Agar Custard	Sweets & Dessert Soups	109	1.3
Tibetan Sweet Butter Rice (Dresil)	Sweets & Dessert Soups	275	4.5
Ginger–Jujube Tea (Daechu-saenggang-cha)	Teas, Tonics & Warm Drinks	64	0.8
Chrysanthemum & Goji Infusion (Ju Hua Gou Qi Cha)	Teas, Tonics & Warm Drinks	22	0.6
Roasted Barley Tea (Mugicha / Boricha)	Teas, Tonics & Warm Drinks	18	0.5
Lemongrass–Pandan–Ginger Tea	Teas, Tonics & Warm Drinks	12	0.1
Matcha–Oat Latte (Occasional, Morning Only)	Teas, Tonics & Warm Drinks	95	2.1
Warm Five-Grain Soy Milk (Wu Gu Doujiang)	Teas, Tonics & Warm Drinks	164	7.5

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Texture standards

Texture standards
level	description	forWhom
Level 1 · Regular-soft	Normal house food, cooked until tender; no hard, crisp or chewy items	Most guests
Level 2 · Soft & bite-sized	Pieces ≤ 1.5 cm, mash with a fork; soft phulka torn small; no whole nuts	Partial dentures, weak grip, fatigue
Level 3 · Minced & moist	Pieces ≤ 4 mm in thick sauce/dal; khichdi porridge; no separate thin liquid	Chewing difficulty, mild swallowing problems (on clinician advice)
Level 4 · Pureed	Smooth, lump-free, holds shape on a spoon (soups thickened, dal blended)	Swallowing difficulty — only with a speech/swallow assessment

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