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Following Second Nature the Indian Way
Following Second Nature the Indian Way
Anastasia avatar
Written by Anastasia
Updated over a week ago

India is vast in its culture, religion, traditions, rituals, and values. We want to support all of these in the best way possible at Second Nature, regardless of where you are from in India, i.e. South India, Gujarat, Punjab, or North India.

This guide focuses on balanced eating the Indian way. However, it’s difficult to include such a large and varied country in one article, so remember, your health coach is on hand for any further or individual guidance.

Protein

Protein makes up 1/4 of your balanced plate, and here are some protein sources staple in Indian countries:

  • Chicken

  • Lamb and Mutton

  • Goat

  • Boar

  • Paneer

  • Yoghurt

  • Tandoori meat (grilled meat)

  • Keema (minced meat)

  • Variety of nuts and seeds

  • Eggs

  • Fish

Complex Carbohydrates

Carbohydrates should comprise 25% of your balanced plate.

Try to opt for complex carbohydrates as much as possible, which contain more fibre, vitamins, and minerals. This will keep you fuller for longer and help stabilise your glucose levels after eating.

Remember, boiling or baking some of these carbohydrate foods can be much healthier than traditional cooking methods like frying.

Some carbohydrate options include:

Breads:

  • Chapati/Roti

  • Naan

  • Puri (deep-fried bread)

  • Paratha (stuffed bread)

  • Missi roti (spiced roti)

  • Makki roti (made from cornflour)

  • Thepla (spiced roti)

  • Kulcha (layered flatbread)

Other carbohydrate sources include:

  • Dhokla (steamed gram flour cake)

  • Dahl (lentils)

  • Chole (chickpeas)

  • Chawal (rice)

  • Mogo (cassava)

  • Papadh (poppadom)

  • Aloo (potatoes)

  • Poha (flattened rice)

  • Vada pav (deep-fried potato dumpling in a bun)

  • Idli (round cakes made from a batter of steamed rice and fermented black lentils)

  • Sambar (rice, lentils, and spices in a soup)

  • Dosa (lentil and rice pancake)

Vegetables

Try to make up 1/2 a plate of these colourful vegetable options:

  • Gobi (cauliflower)

  • Saag (spinach)

  • Baingan Bharta (aubergine)

  • Kadu (courgettes and squash)

  • Kerela (bitter gourd)

  • Gajar (carrot)

  • Mutter (peas)

  • Pindi (okra)

Various vegetables can be added to curries, rice, parathas, samosas, bhajis, yoghurt (to make raita) and sabji (a dry and spicy vegetable dish).

We also aim for 1-2 portions of fruit a day. For further information, here’s our guide on fruit.

Fats

Including at least one serving of fat with each meal ensures the meal is satisfying and filling.

Here are some fat sources typical in an Indian diet:

  • Ghee

  • Butter

  • Full-fat yoghurt

  • Paneer Cheese

  • Cream

  • Nuts

  • Coconut oil

Try to keep your intake of trans fat low. These can be found in deep-fried foods such as chevda (fried snacks), pakoras and bhajis, and samosas.

Trans fat can contribute to the development of chronic conditions such as heart disease and type 2 diabetes when eaten in excess.

Following this, we’ve created an Indian balanced plate for you to use as a guide when bringing these food groups together to make a meal:

If you want to print the Indian Healthy Balanced Plate, you can download the following version:

Here’s what your balanced plate could look like:

  • 1/4 of your plate comes from complex carbs such as potatoes, rice, chapatis, or paratha

  • 1/2 of your plate comes from vegetables such as dry vegetable sabji, salad, or steamed/cooked vegetables

  • 1/4 of your plate comes from protein such as meat, chicken, fish, paneer, lentils and beans (bear in mind, these will count towards your complex carbs too), and Greek yoghurt

  • Here’s also a short video reel from our Instagram page to show how to create one example of a balanced traditional Indian meal.

Second Nature Recipes

Here are some Second Nature Recipes with an Indian influence:

Here are some traditional Indian and nearby South Asian recipes by region:

An Indian tarka is the base of all Indian curries and sabjis, made up of onions, garlic, ginger, chillies, tomatoes and spices. Here is a simple recipe you can use for any Indian dish!

In addition, here are some other traditional Indian flavours and recipes that are Second Nature friendly:

Breakfast

Lunch

Dinner

Snacks

Drinks

Dips and sauces

Dessert

Salads

How to balance Indian meals

Some of our Second Nature coaches have provided some top tips on making healthier tweaks to a traditional Indian meal:

  • Make thinner, smaller rotis

  • Use wholemeal flour for rotis

  • Increase vegetables and protein with each meal, e.g., adding meat, fish, and eggs to curries, using yoghurt instead of cream, and adding vegetables to rice and curries.

  • Have 1-2 dishes per meal or thali only

  • Practice nutritional label reading

  • Bake or air fry instead of deep-frying snacks and portion these

  • Use cauliflower rice, brown rice, or basmati rice. Mix wholegrain and refined rice 50/50, or swap to wholegrain rice a few days a week.

  • If you are after some Indian meal ideas, here are some suggestions

    • Dahl with Greek yoghurt and mixed vegetable sabji

    • Any vegetable curry (if you add potato to this, remember it will count towards your carb intake) with chapati and Greek yoghurt

    • Paneer curry with wholegrain rice and peas

Celebrations

We know big parties are a big part of Indian celebrations and festivals. Most Indian functions have buffet-style settings or table service where dishes are brought to your table to share.

Here are some tips you can keep in mind for these occasions:

  • Go for the sabji or salad option for half your plate

  • Enjoy what you fancy in moderate portions, such as samosas, aloo tikki chaat, and pakoras. If you want to try a few things out, keep the portions small for them to prevent overeating.

  • Mindful eating: Eat slowly, enjoy, and register fullness cues. You might not need more than one plate or have to return for seconds when dishes have been refilled on the table.

  • Share desserts if you truly want one

  • Drink lots of water

  • Try to stick to one plate of food unless you still feel hungry after 15-20 minutes of eating

  • Most Indian functions will end with boxed sweets/mithai. These are loaded with sugar, syrups, sweetened condensed milk, and other forms of sugar. Consider re-gifting some of your boxed sweets to neighbours or taking them to work for others to enjoy.

  • Moderate your intake of sweet drinks (such as masala chai) and alcoholic beverages, as these are generally high in sugar and provide no nutritional benefit. Opt for Soda/sparkling water flavoured with mint, lemon/lime or other fruit as a healthy alternative.

  • Enjoy fruit, crushed nuts, rosewater, cardamom, cinnamon, or coconut for sweet flavours in cooking and baking instead of sugar and jaggery

Other guides you may be interested in are:

Written by Simi Ryatt

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