Why we weigh every portion

There is a moment in every kitchen where someone decides how much rice goes in the box. Most kitchens decide it by eye. We decided that was the whole problem.

Eyeballing drifts

Not dramatically, and not dishonestly. A busy cook serving forty boxes will put slightly more in at 11am than at 1pm, slightly more for a bigger container, slightly more when the pan is full. Across a fortnight that drift is worth hundreds of calories a week in either direction.

If you are trying to hold a deficit, that drift is the difference between progress and a plateau you cannot explain.

What we actually do

• Every protein, grain and fat is weighed onto the scale as the box is filled
• The grams go onto the label with your name
• Oil is measured, not poured — it is the single most underestimated ingredient in Indian cooking
• We record parts of most mornings so you can see it happening

What it does not do

Weighing does not make food healthy, and it does not make a bad plan work. It makes the plan you chose actually happen, every day, whether or not the kitchen is busy. That is all — and it turns out to be most of it.