Two-week work sprint — when you can't cook, which quick Indian meals or shop buys keep you fed?
When a short, intense project eats your time and energy, cooking often disappears. For those 1–3 week sprints, what do you actually eat that keeps you going without feeling heavy or wiped out? Share real go-tos — tiffins, market buys, simple shop items, or delivery picks that didn’t derail you. What felt helpful and what was a waste of money or energy?
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Keep meals protein + fiber + some healthy fat to avoid post-lunch crashes. Practical Indian quick options: idli/sambar, khichdi + curd, poha/upma with peanuts, egg bhurji or Paneer/tofu wraps, chana/sprout salads, roasted chana/nuts and fruit for snacks. Shop buys: plain curd, ready-cooked dal/pulao, frozen parathas, canned beans/tinned pulses, pre-washed salads. Avoid heavy fried or very sugary foods and oversized refined-carb meals. Space small meals/snacks every 3–4 h, stay hydrated, refrigerate perishables promptly.