Moong Dal Chilla
Moong from Karnataka farms; mint chutney made fresh.
The Apna Khaana menu
Indian comfort, dialled into your goals. These are our signature dishes — and inside the planner, Sehat composes from 100+ build-a-bowl combinations on top of them.
Moong from Karnataka farms; mint chutney made fresh.
Fermented rice and urad batter, ground in our kitchen.
Cage-free eggs from a Hosur farm.
Ragi milled in Chikkaballapur; coconut from Tumakuru.
Rolled oats and garden vegetables, tempered fresh each morning.
Paneer from a small dairy near Nandi Hills, curd churned daily.
Fermented batter topped with onion, tomato and carrot.
Cage-free eggs from a Hosur farm, whisked with onion and chilli.
Flattened rice tempered with peanuts and curry leaves.
Sprouted moong and chickpeas, tossed fresh to order.
Free-range chicken and red rice from local growers.
Kidney beans slow-cooked with whole spices.
Paneer from a small dairy near Nandi Hills.
Line-caught seer fish from Mangaluru.
Free-range chicken slow-cooked with Chettinad spice.
Chickpeas simmered overnight, millet milled locally.
Tempered rice with curry leaves and roasted peanuts.
Paneer and peppers tossed in a kadai masala.
Cage-free eggs in a coconut-based curry.
Slow-dum biryani, free-range chicken from local growers.
Spinach from a nearby hydroponic farm.
Fresh fish, seasonal greens, clean flavours.
Toor dal and aged basmati, tempered to order.
Coconut milk and chicken from trusted partners.
Fire-roasted aubergine, mashed and tempered fresh.
Moong and rice simmered soft, finished with clarified ghee.
Coconut-milk curry, free-range chicken from local growers.
Fresh prawns from Mangaluru in a tangy coconut curry.
Seasonal vegetables with millet khichdi, tempered light.
Paneer from a small dairy near Nandi Hills, chargrilled.