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How do you build a balanced plate at an Indian restaurant when the menu feels carb-heavy?
Many Indian restaurant menus feel heavy on rich gravies and big portions. When you want more protein and fewer carbs without fuss, what's the one tiny thing you pick or ask for to build a better plate? (For example: pairing dal/curd with a shared curry, asking for salad/roti instead of rice, boxing half first.)
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Ask for a small bowl of plain curd/raita. Yogurt adds protein and fat that increase satiety and slow carbohydrate absorption, so you naturally eat less rice/naan and blunt blood‑sugar spikes. It’s a tiny, culturally normal swap that pairs with most gravies and complements portion tricks like boxing half the carbs.