11 Steps to Weekly Meal Prep, Indian-Style

11. Assembly, Reheating, and Taste-Fixing Tricks

Assembly is where prepped parts become a comforting meal; reheating right keeps texture and aroma intact. Reheat gravies gently on low and add a splash of water or stock to bring the body back. Finish with a hot tadka poured just before serving to revive the aroma of mustard and cumin. For rice, sprinkle a little water and cover to steam it on a low flame for two minutes. If curry tastes flat after refrigeration, brighten it with lemon juice, chopped cilantro, or a sprinkle of chaat masala. Add crushed raw onions or fresh grated coconut to South Indian dishes just before serving for a fresh contrast. For crispness, finish parathas on a hot, dry pan and add ghee at the end. Small finishing touches restore freshness and make reheated food taste intentional, not leftover.