What goes into a balanced dabba
Two sabzis, one dal, a grain and something raw. The simple rule our kitchen follows for every meal.
We buy from the same handful of vendors every day. They know what we need and set aside the first pick.
Buying daily means we carry almost no stock. That keeps the food fresh and waste low, and it is also why a dish on the weekly menu occasionally changes: if the methi is poor, we cook something else and tell you.
Grains, pulses and oil are bought monthly from a wholesaler and stored in sealed steel bins. Spices are bought whole and ground in house.
