My work as a consultant chef ensures I have no fixed timelines, but that doesn’t mean what I eat at home has to be any less tasty or nutritious. Readying fundamentals over the weekend and once in the middle of the week helps me. For instance, apart from my go-to ginger and garlic pastes, I store pureed tomatoes that come in handy for Indian curries. Knowing the dishes you can make with the ingredients and prepped spices or condiments at home is important, too.

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For instance, with a jar of green chutney in the refrigerator, I can quickly make patrani machhi for lunch or dinner. One can assort salad dressings, slaw mixes, dips and more to serve a flavourful plate. I also keep a batch of desserts in the fridge to sign  off meals on a sweet note. Sitaphal aur kesar ki basundi, panjiri, bhutte ka halwa, moong dal halwa, or summer-special kulfis can elevate a simple fare.

Bonding exercise
Fagun Mehta, founder, @tortotwist

Preparation for soup by Fagun Mehta

While we were growing up, my mother — who has her own catering service — was always preparing for professional orders. I have watched my baker sister work ahead of target dates. As a food entrepreneur now, my background helps me prep for bulk orders.

Meal-prepping has unconsciously made me adopt a healthier lifestyle. Listing out dishes that can be made through the week is a fun exercise to bring the family closer. I ziplock and refrigerate pre-cut veggies, dry spices, lentils and grains [to measure] for nutritious comfort foods like soups and khichdi. It’s just less stress on the mind.

A game plan
Brinda Bose Sengupta, home chef, @brinda_bose

I believe in timing myself better. As a full-time schoolteacher and home chef, balancing is part of my skill set. I am not a big believer of having wet masalas and curry bases ready. Curry bases don’t taste the same after refrigeration.

The Bengali steamed fish dishes require a textured paste of freshly grated coconut and mustard seeds. If that’s made in advance, the mustard paste becomes bitter overnight. But yes, pre-planning comes in handy for meat curries that need a marinade. I usually do that early in the morning so the meat can soften and absorb the flavours while I am teaching my students. One of my dishes, chingrir rabdi (in pic, above), needs to sit in a marinade of milk and curd for over five hours.