Nourish BoxStart this week's box

Menu for 8–14 September · closes Friday 6 pm

Seven dinners, Monday to Sunday.

4 vegetarian, 3 with fish, chicken or egg. Every dinner swaps to a vegetarian or a non-veg version on the plan page, same day, same box.

Mon · Chettinad pepper chickenTue · Vatha kuzhambu with appalamWed · Paneer jalfreziThu · Kerala fish curryFri · Millet upmaSat · Kothu parottaSun · Andhra gongura dal
chicken thighblack peppercurry leafshallotfennel
MondayKaraikudi

Chettinad pepper chicken

Roasted pepper and fennel ground that morning. Cook it dry until the masala clings.

At the stove
25 min
Per serving
540 kcal
Spice
À la carte
₹320
In the box
  • Chicken thigh, 400 g, skinless
  • Chettinad masala, freshly ground
  • Shallots, peeled
  • Curry leaves and ginger-garlic paste
From your kitchen
  • Gingelly oil
  • Salt
  • Rice or parotta
Add Monday to my boxVegetarian plans get Chettinad pepper mushroom.
tamarindsundakkaigingelly oilriceappalam
TuesdayThanjavur

Vatha kuzhambu with appalam

The kuzhambu is better the next day, so we pack enough for two dinners.

At the stove
20 min
Per serving
410 kcal
Spice
À la carte
₹180
In the box
  • Tamarind pulp, 120 g
  • Sun-dried sundakkai and manathakkali
  • Sambar powder and fenugreek
  • Four appalams
From your kitchen
  • Gingelly oil
  • Jaggery, a piece
  • Cooked rice
Add Tuesday to my boxNon-veg plans get Vatha kuzhambu with fish fry.
paneercapsicumtomatoonion
WednesdayKolkata, via Anna Nagar

Paneer jalfrezi

Quick and sweet-sour. The paneer is from a dairy in Sholinganallur; do not overcook it.

At the stove
18 min
Per serving
480 kcal
Spice
À la carte
₹240
In the box
  • Paneer, 300 g, made Sunday
  • Capsicum and onion, julienned
  • Tomato purée and jalfrezi masala
From your kitchen
  • Oil or butter
  • Rotis or rice
Add Wednesday to my boxNon-veg plans get Chicken jalfrezi.
kudampulicoconut milkseer fishturmericcurry leaf
ThursdayAlappuzha

Kerala fish curry

A red curry, not a white one. Let it rest ten minutes before serving.

At the stove
22 min
Per serving
460 kcal
Spice
À la carte
₹300
In the box
  • Seer fish, 4 steaks, iced from Kasimedu
  • Kudampuli, soaked
  • Coconut milk, 200 ml
  • Kashmiri chilli and turmeric
From your kitchen
  • Coconut oil
  • Salt
  • Kerala matta rice, if you have it
Add Thursday to my boxVegetarian plans get Kerala vegetable stew.
kodo milletcarrotgreen peasmustard seedcoconut
FridayCoimbatore

Millet upma

A light Friday. Serve with the coconut chutney from Tuesday if any is left.

At the stove
15 min
Per serving
360 kcal
Spice
À la carte
₹190
In the box
  • Kodo millet, 250 g, from a farm near Pollachi
  • Carrot and peas, cut
  • Tempering pack: mustard, urad, chillies
From your kitchen
  • Oil or ghee
  • Salt
  • A lime
Add Friday to my boxNon-veg plans get Millet upma with egg roast.
parottaonionchillieggcoriander
SaturdayMadurai

Kothu parotta

Saturday is the loud one. Chop it hard on the tawa and it sounds like Madurai.

At the stove
20 min
Per serving
620 kcal
Spice
À la carte
₹260
In the box
  • Six parottas, layered by hand
  • Salna, 300 ml
  • Onion, tomato, green chilli, cut
  • Two eggs
From your kitchen
  • Oil
  • Two flat spatulas, or one and patience
Add Saturday to my boxVegetarian plans get Vegetable kothu parotta.
gonguratoor dalred chilligarlic
SundayGuntur

Andhra gongura dal

Sour, hot and heavy on the ghee. Ends the week the way it should.

At the stove
25 min
Per serving
430 kcal
Spice
À la carte
₹210
In the box
  • Gongura, 200 g, picked Saturday
  • Toor dal, 200 g
  • Guntur chillies, garlic, tempering pack
From your kitchen
  • Ghee
  • Salt
  • Rice
Add Sunday to my boxNon-veg plans get Gongura mutton.

Next week's menu goes up on Saturday.

Subscribers see it first and can swap any dinner till Thursday.

Start this week's box