Keep a familiar meal structure
A useful rotation changes dishes while retaining an understandable lunch format. Combine rice or rotis, dal or beans, vegetables and an accompaniment such as curd. Plan a separate chicken option. This website’s sample menu uses ordinary office lunches rather than fixed Protein Bowl or Chinese weekday categories.
Rotate the components
Change the dal, vegetable, seasoning and bread across weeks. Avoid repeating the same combination on consecutive days. Andhra and North Indian meals can sit alongside a biryani lunch without making every day a large special-event spread.
Make substitutions predictable
Prepare alternatives for seasonal vegetables or unavailable ingredients. Agree which changes require office approval and how the updated menu reaches employees. Keep ingredient and dietary information accurate after every change.
Evaluate the rotation
Use employee feedback and leftovers by dish to identify which combinations work. Check both vegetarian and chicken menus rather than using one overall score. A varied menu is not a medically prescribed diet; individual dietary needs require separate discussion.
View all twenty weekday combinations in the sample menu and request a customized rotation.
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