A Protein Guide for People Who Lift (or Don't)

Every bowl on our menu shows estimated protein, computed from the actual recipe. Here's how to use those numbers without turning lunch into arithmetic.

The short version. If you're training, 30-40 g of protein at lunch is a sensible anchor — that's any chicken bowl, the bihari beef, or a build-your-own with a full protein portion. If you're not, 20 g+ still keeps the afternoon steady and the 4 pm snack drawer closed.

Grilled tikka chicken is the lean workhorse: about 34 g protein per portion, most of it from breast, char included. Malai chicken trades a few grams for silk — cream in the marinade means more fat, more tenderness. Bihari beef is the deep end: robust flavour, more fat, still 28 g+ protein. Falafel and paneer hold the vegetarian line — falafel brings fibre along, paneer brings richness; stack either with chickpeas or egg in the builder if you want plant-plus numbers.

One honest note. Our figures are estimates from ingredient data, not laboratory analysis; hand-composed food varies a little bowl to bowl. Treat them as a reliable compass, not a contract — and if your nutrition needs are medical, your dietitian outranks our menu, every time.