Indian lunches often feel warm, satisfying and familiar. For many households, a standard plate carries multiple rotis, cooked vegetables and sometimes rice on the side. But while this long-standing routine feels comforting, it may not always be balanced, says celebrity fitness trainer Siddhartha Singh, who trains actors like Tamannaah Bhatia.

In a recent social media post, he explained why many Indian meals unintentionally end up being mostly carbohydrates, but a small, practical change can make them healthier without losing flavour or comfort. His advice focuses on simple changes anyone can adopt at home, rather than complex diets or strict eating plans.

Why Indian lunches turn into carbs on carbs

Singh points out that most Indians don’t realise how quickly their plates get overloaded

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