Your Final Week of Dinners

Silky spinach curry with soft paneer cubes, gently spiced and finished with a touch of cream, over fragrant cumin rice.

Golden potato and roasted cauliflower simmered with ginger, turmeric, and tomato. Served with bright lemon-mustard seed rice.

Slow-simmered kidney bean curry with caramelized onion, tomato, and warm North Indian spices, ladled over jasmine rice.

Creamy red lentils stewed with fresh spinach, garlic, and a sizzling cumin tadka. Pure comfort, rich in protein.

Layered fragrant rice with cardamom, clove, and saffron, mixed vegetables, and crisp caramelized onion. Served with cooling yogurt.

Wok-tossed jasmine rice with bell pepper, scallion, and fiery (yet mild) Schezwan sauce, topped with crispy charred edamame.

Soft scrambled paneer with sweet peas, ginger, tomato, and fresh cilantro. Served with warm naan and basmati rice.

Seared lean sirloin sliced over arugula, cherry tomato, red onion, and shaved parmesan. Bright herb chimichurri vinaigrette.

Grilled chicken over crisp napa cabbage, carrot, edamame, scallion, and toasted sesame. Light ginger-rice vinegar dressing.

Pan-roasted chicken breast with lemon, garlic, and thyme. Served with crispy roasted potatoes and charred asparagus.

Tender chicken breast brushed with grainy honey-mustard glaze, alongside deeply caramelized brussels sprouts.

Oregano-marinated grilled chicken, fresh cucumber-tomato-feta salad, and golden Greek-style lemon roasted potatoes.

Hand-chopped chicken stir-fried with water chestnut, scallion, and hoisin glaze, tucked into crisp butter lettuce cups with jasmine rice.

Sliced grilled chicken over mixed greens with hard-boiled egg, vine tomato, light avocado, and red onion. Lemon-Dijon vinaigrette.