After all, you'll get calories (sometimes plenty) to keep up with the day (which is the sustenance part) at an Indian restaurant, and also have a good time (the enjoyment part). But how do you get the best nutrition (the nourishment part)?
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Saag paneer has tons of spinach as well as onion or other vegetables, a blend of spices and cubes of cheese (hopefully real and without added sugars). I feel from what I've read that the nutrition from these ingredients outweighs the use of heavy cream. Chole is made of a superstar legume, the chickpea, as well as plenty of vegetables like tomatoes and using a blend of spices that includes turmeric.
But if I can make sure the naan is made of coarsely ground wheat, which keeps a lot more of the germ and bran (the nutrition and fiber containing parts of wheat grains), then I'm all over that naan. Brown rice is great too because it has more nutrition and fiber than the white stuff. Fortunately, more restaurants (like Kiran's, as the owner explains in a recent Houston Chronicle article -- which by the way shows in pictures an assortment of healthy dishes pictured below) are listening to people and offering brown rice and whole wheat naan as options.
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