Creamy chai-spiced oats layered with mango coconut yogurt and finished with crunchy cardamom pistachio granola. A vibrant breakfast bowl with warming spice, tropical sweetness, and satisfying texture.
Indian Week
May 11, 2026
This week’s menu is inspired by the depth, warmth, and balance of Indian cuisine — where layered spices, slow-simmered sauces, bright herbs, and rich aromatics come together with purpose. Each dish was designed to deliver comfort, nourishment, and bold flavor while staying aligned with performance-focused nutrition. Expect velvety curries, fragrant rice, vibrant chutneys, and warming spices that create a menu full of character and intention.
Chai Coconut Mango Oats
Protein (g) | Carbs (g) | Fats (g) |
|---|---|---|
46 | 50 | 12 |
Chicken Tikka Masala
Protein (g) | Carbs (g) | Fats (g) |
|---|---|---|
46 | 38 | 9 |
Oven-roasted chicken breast served with rich tikka masala sauce, sautéed saag paneer, fragrant pulao rice, and crispy chickpeas for added texture and crunch. Comforting, balanced, and deeply flavorful.
Beef Korma Bowl
Protein (g) | Carbs (g) | Fats (g) |
|---|---|---|
39 | 48 | 13 |
Tender beef paired with savory potato and korma samosas, long chili pickled cauliflower salad, cooling coriander raita, and mint-smoked apple chutney. A layered bowl with bold spice, acidity, and creamy contrast.
Reheat Instructions
Microwave on high for 2 minutes with the lid slightly open.