Summer in India is not just hot, it is exhausting. You wake up tired. By afternoon, you can barely think straight. You reach for chai, then cold drinks, then more chai. And somehow, by evening, you feel worse than when the day started. Here is what most people don’t know: the food you eat in summer decides how much energy you carry through the day. Heavy, oily meals make you sluggish. Too little food leaves you dizzy. But high-protein vegetarian meals, the kind Indian kitchens have been making for centuries, give your body exactly what it needs to stay sharp, stay cool, and stay strong. Dhanush Kumar writes about the Top 10 High-protein Indian vegetarian meals, which are not fancy supplements, no expensive imports. Just real Indian food, done right. Moong Dal Chilla If you eat just one thing differently this summer, make it this. Moong dal chilla is a thin, crispy pancake made from soaked green moong, and it is one of the lightest, most protein-rich breakfasts in Indian cooking. The magic of moong in summer is real. It is naturally cooling for the body, and it digests easily, so you don’t feel heavy after eating. Add some grated ginger and green chilli, a little ajwain, and serve with green chutney, and you have a breakfast that keeps you full till noon without weighing you down. Children love it. Office-goers love it. Your body in 42 degrees of heat will absolutely love it. Rajma Chawal Yes, it is a classic. Rajma is one of the highest-protein legumes available in India, rich, thick, and deeply satisfying. Pair it with plain rice, and you have a complete meal with all the essential amino acids your body needs. The trick in summer is to make it lighter: Less oil, more tomatoes, skip

Discover the latest restaurants, menus, and culinary concepts making waves across the city. From exciting new launches to fresh dining experiences, this section brings you the must-visit spots every food lover should know about. What: The Reservoire Where: Bengaluru The Reservoire has emerged as India’s largest cocktail bar, setting a new benchmark in the country’s evolving drinking culture with an extraordinary menu of over 100 cocktails. Known for its cocktail-first philosophy, the Bengaluru hotspot blends experimentation, storytelling, and immersive hospitality to create a space where drinks are crafted as memorable experiences rather than just menu items. The expansive cocktail program celebrates both innovation and familiarity. Signature creations such as Kokum Spiritz highlight regional Indian flavours, while indulgent blends like Strawberry Cheesecake blur the line between dessert and drink. Playful twists like Not A Pinacolada surprise the palate, alongside classics such as the Paloma and contemporary favourites like the Blueberry & Gin Sour. Other standouts include Mellow Minty, the bold GCT (Guava Chilli Tequila), the vibrant Blue Pea Ultimate G&T, and the house favourite Reservoire Drop. With a menu designed for discovery and constant exploration, The Reservoire invites guests to experience cocktails more dynamically and experimentally. Combining scale with craftsmanship, the bar continues to position itself as a destination for cocktail enthusiasts and curious drinkers alike in Bengaluru’s thriving nightlife scene. What: Shaara Where: Pune Ishaara, the experiential dining concept by Bellona Hospitality, has introduced a limited-time Kebabs & Curries Menu at its Pune outlets in Phoenix Marketcity, Viman Nagar and Phoenix Mall of the Millennium, Wakad. The special menu celebrates the rich culinary legacy of grilling and slow-cooked curries, drawing inspiration from Persian, Turkish, and Mughal traditions while presenting them with Ishaara’s contemporary finesse.The menu features an array of flavourful kebabs such as Persian Jujeh Kebab, Turkish Adana Kebab, Burra

What: Bhojanam Where: Hyderabad If you’re craving a meal that feels like home, Bhojanam in Jubilee Hills offers a warm, flavourful journey through the heart of Telugu cuisine. When in the South, a thali is one of those experiences that instantly gets your lips smacking, comforting, wholesome food served traditionally on a banana leaf. In the heart of Hyderabad, Bhojanam brings this experience to life with authenticity and warmth. Located in Jubilee Hills, this sprawling 8,000 sq. ft. space has been thoughtfully put together by Pranavi Chekuri and Teja Chekuri under Fullstack Ventures. Every detail reflects a personal touch. Pranavi, who grew up learning traditional cooking from her grandmother, has incorporated her own family recipes into the menu, even something as simple as rasam is crafted with a deeply homely, authentic flavour. The space is simple yet inviting, with indoor and outdoor seating, and an open kitchen where the aromas of freshly prepared dishes fill the air. At its core, Bhojanam celebrates the rich culinary heritage of the Telugu-speaking regions—Krishna, Godavari, Rayalaseema, and Telangana, through a thoughtfully curated, region-first thali experience. Since I’m allergic to seafood, I opted for the Krishnamma Bhojanam. We began with fresh sugarcane juice, pressed on-site, with hints of lime and ginger, refreshing and perfectly balanced. What followed felt deeply personal. Pranavi joined us for the meal and made sure everything was served just right. Conversations flowed easily about food, influences, and the stories behind certain dishes, adding a layer of warmth to the experience. The meal included dishes like natu kodi vepudu and pulusu, each carrying a distinct homemade quality, nothing overdone, just honest flavours that felt like they belonged in a family kitchen. During a conversation about local Telangana dishes, anapakaya ginjalu (hyacinth beans) came up, and Pranavi mentioned that they make vadas with