13 Essential Strategies for a 30-Day Indian Diet Plan to Lose Weight

2. Week 2 Progression: Expanding Your Healthy Indian Recipe Repertoire

Week two moves from foundation to variety, so you don’t get bored mid-month. Try grilled or baked versions of familiar dishes—tandoori-spiced chicken breast, baked fish with coriander and lemon, or oven-roasted methi paneer. For vegetarians, pair dals and legumes with brown rice or multigrain rotis to balance amino acids. Introduce a new healthy recipe every two days; small changes keep the routine fresh and teach you healthier ways to flavor food without heavy oil. Batch-cook basics like plain dal, brown rice, and a mixed vegetable sabzi on a weekend evening and portion them into tiffins. This cuts weekday decision fatigue and reduces takeout temptation. Keep your snacks interesting: mix roasted makhana with a pinch of chaat masala or toss sprouts with chopped cucumber, tomato, lemon, and a little salt. Keep protein portions visible—sliced boiled egg, a small container of paneer cubes, or pre-portioned grilled chicken—so it’s the first thing you add to lunch or dinner.