I’ll admit it—I used to turn my nose up at ready-to-eat meals. I had this image in my head of bland, preservative-heavy mush pretending to be food, the kind of thing you’d force down only when you’ve missed every meal of the day. But life has a way of humbling you. Between late work nights, zero motivation to cook, and the odd power cut that rendered my kitchen completely useless, I gave in. And I’m glad I did—because not all ready-to-eat meals are disasters in a box. Some are surprisingly well done.
So, over the last few months, I’ve been quietly exploring this world. I’ve nuked them in the microwave, stirred them on the stove, and even taken a few along while travelling. Some became pantry staples, others were a one-time experiment that made me crave Maggi instead. Here’s my honest take on the best (and not-so-great) ready-to-eat meal brands in India, and whether they’re actually worth your money—or your hunger.
ITC Master Chef’s Ready-to-Eat range: Let’s start with ITC Master Chef’s Ready-to-Eat range. If someone had served me their Dal Makhani in a steel bowl with a side of tandoori roti, I probably wouldn’t have guessed it came out of a packet. It was creamy, the rajma had the right bite, and it didn’t have that artificial aftertaste that so many ready meals come with. I usually microwave it for 90 seconds, pair it with some rice or paratha, and boom—comfort food with almost no effort. What stood out the most was how balanced the spices were. It didn’t feel like a cheap shortcut, and I kept going back to it.
Tata Q: Then there’s Tata Q, a brand that really surprised me. I was in the mood for something cheesy one night (a regular craving), so I tried their Pasta in Cheesy Tomato Sauce. I was ready to be underwhelmed, but the sauce was creamy, the herbs actually popped, and the pasta held its shape—no mush. It’s clearly not handmade Italian pasta, but it’s the kind of warm, satisfying meal that hits the spot after a long day. I’ve since tried a couple of their other options and found them consistently decent. Definitely more “quick comfort” than “luxury indulgence,” and that’s okay.
Soulfull Ragi Bites Meal Bowls: For something a bit more wholesome, I stumbled upon Soulfull Ragi Bites Meal Bowls—especially their Millet Khichdi. Now this one feels like it’s designed for people trying to eat clean without eating bland. It’s light on the stomach, but filling, and has this gentle, homely flavor that grows on you. I made it on a particularly rushed day, added a spoon of ghee and a few fried curry leaves on top, and it felt almost like a proper meal. Bonus: you don’t feel guilty after eating it, which is rare with ready-to-eat stuff.
Gits: Now, not everything was a win. I tried a couple of packs from Gits specifically the Palak Paneer and Chana Masala—and I honestly felt like I was eating yesterday’s leftovers. The paneer had this rubbery texture, and the overall flavors were just… off. Not bad enough to throw away, but not something I’d ever voluntarily buy again. It felt like something you keep in your earthquake kit, not in your kitchen.
MTR’s 3-Minute Breakfast range: On a more positive note this deserves a mention. Their Poha and Upma have come to my rescue more than once during chaotic mornings. They’re obviously not as flavorful as homemade versions, but if you add a little chopped onion, coriander, and maybe a dash of lemon, they’re surprisingly satisfying. I usually keep one in my office drawer just in case.
Freshway’s freeze-dried meals: This one was the underdog I didn’t expect much from. The whole “just add hot water” thing had me skeptical, but I tried their Veg Pulao out of curiosity and it turned out way better than expected. It fluffed up nicely, had a good aroma, and actually tasted like pulao. Great option for travel or when you just can’t be bothered with real cooking. Also, no refrigeration needed—big plus.
So, are these meals actually worth it?
Here’s the thing—if you’re expecting Michelin-star quality food, obviously these aren’t it. But if you’re looking for something that’s quick, tastes decent, and doesn’t wreck your stomach, then yes—some of these meals are totally worth it. Personally, I now keep ITC’s Dal Makhani, Tata Q’s pasta, and Soulfull’s millet bowls stocked at all times. They’re lifesavers on rough days. But I’ve also learned to read the fine print—watch out for sodium levels, added preservatives, and artificial flavorings. Just because something is branded as “healthy” doesn’t mean it actually is. So, if you approach ready-to-eat meals with a bit of skepticism, a pinch of curiosity, and a microwave at the ready—they might just win you over like they did with me.
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I feel like most of these RTE meals are built to cater to an NRI palate low spice, sweeter tones, and very oil-heavy to mask the lack of freshness. I used to stock them for emergencies during lockdown, but eventually I started freezing small portions of home-cooked meals instead. They last 2–3 weeks and taste way better. Only exception I still buy is MTR Bisibelebath. Somehow that one still feels close to the real deal.
That’s a great point, Raman. The product targeting might actually be skewing the flavor profiles—especially when you consider how widely these packets are exported. And yes, Bisibelebath does seem to retain that homemade tangy-spicy balance. Your idea of freezing small home-cooked portions is underrated. In fact, I know someone who preps weekend meals in idli molds and stores them like frozen discs works brilliantly. Have you tried experimenting with freezing other specific dishes?
I keep a few packets for my parents who stay alone and sometimes find cooking tedious. But I actually taste-test everything myself first. What I noticed is that portion size is a big lie serves 2 usually barely fills one person. Also, too many dishes rely on the same generic tomato base. If you try three different meals in a week, they all start tasting like cousins of the same curry.
I have also noticed that across brands, there is a kind of mother masala they keep recycling. After a while, everything starts feeling interchangeable especially in the North Indian range. You are spot-on about the portion sizes too. Labelling says serves 2 but in reality, it’s one modest serving, if that. It is thoughtful of you to test for your parents it shows how important taste and digestibility still are. Have you found any that they consistently enjoy?
I carry these on treks sometimes. Anything with a lot of gravy or cream is a no-go, but I find things like poha or upma surprisingly decent. Aashirvaad’s Ready Meals has a Dal Khichdi that’s manageable if you add ghee and chilli pickle. For me, the key is portability. If it heats fast in a hotel kettle or hot water flask, it stays in my kit. Taste is secondary, but zero convenience is a deal-breaker.
That’s a solid use-case. Ready-to-eat makes sense when you’re off the grid or on long journeys especially if you are relying on minimal heating. Dal Khichdi with ghee and pickle sounds almost comforting in those settings. I agree that portability beats perfection here. You have probably nailed the balance between utility and acceptability. Have you come across any cold-ready or self-heating options here yet?
Tried them all during my hostel days. Most of them made me regret it the next morning. I remember once the Rajma Chawal from Haldiram’s tasted fine, but my stomach had a different opinion. After that, I mostly stuck to cup noodles or khakhra. I think unless you’re desperate, they’re not worth the risk. Especially anything creamy or labeled “paneer”.
That hostel survival instinct never really leaves us, does it? You make a valid point when something has to stay shelf-stable for a year, it is probably not kind to your gut. I also avoid anything with paneer on the label somehow always ends up rubbery or weirdly sour. That said, I do think there’s a space here for brands to make RTE meals gentler on the stomach. Wonder if Ayurvedic or lighter Indian recipes could work better. What would you have wanted during those hostel days if quality was not an issue?
I keep a few RTE packs just for late-night hunger or when I return from travel, but I never eat them as-is. I usually mix them with fresh ingredients. For example, I once added sauted methi and garlic to Gits Dal Tadka and it actually came out great. The trick, I think, is not to treat them as full meals but as bases you build on. But yes, some gravies taste like synthetic ghee candles.
That base meal approach is nice huh. Turning a mediocre dal into a respectable dish with one or two additions makes these packs much more usable. And garlic-methi with Dal Tadka? That actually sounds like something I want to try now. I agree with you on the smell too there’s a strange waxy richness to some RTE gravies that’s hard to ignore once you notice it. Have you found any brand that works particularly well as a base for customisation?
I go through RTE phases during exam season or hectic deadlines. One thing I do differently I usually check YouTube reviews before buying, especially regional vloggers who rate the taste honestly. That’s how I discovered that Haldiram’s Pav Bhaji is decent if you heat it properly. Still, I avoid anything white gravy or korma-style. Too many bad experiences.
It’s a smart workaround. Regional food reviewers often give the most brutally honest takes especially on flavour balance and authenticity. And yes, heating properly makes a huge difference; sometimes microwave alone does not cut it. Pav Bhaji is an interesting pick I found it to be okay with added chopped onions and lemon. I am curious if have you come across any review vs reality surprises where the product was either better or worse than the hype?
I tried several of these meals while working late nights, and I kept thinking why do none of them get the texture right? Either too mushy or too oily. Even the packaging instructions can be misleading. I once overcooked Haldiram’s Mutter Paneer because the time was off, and it turned into spiced paste. Now I only buy ones where I know what I am getting: MTR Poha and Haldiram’s Dal Tadka. Nothing fancy, just reliable.
Texture is such an underrated factor. When the paneer turns to rubber or the gravy separates, the whole experience falls apart. Heating instructions do feel like afterthoughts sometimes almost like they assume you know how to adjust based on intuition. You are right to stick to the safe zone options. MTR Poha has that nice fluffy consistency when done right. Have you ever tried pairing any of these with fresh add-ons to improve the texture?
I used them a lot after giving birth, and honestly, they were a blessing some days and disappointing on others. MTR Pongal and ITC Dal Makhani were my safer bets. I avoided anything with a rich or creamy label. Also learned to read ingredient lists carefully once found four different types of stabilizers in a single dish. Helped me narrow down the ones that use fewer additives, even if they are slightly pricier.
That experience post-delivery must have brought a sharp focus on both convenience and safety, Neha. I completely get why rich dishes are red flags they usually translate to excess cream and hidden additives. Your tip on checking stabilisers is so important, those E-codes and chemical thickeners are rarely questioned in RTE packaging. I think you are right that sometimes paying a little extra for cleaner ingredients is worth it. Were there any brands that stood out for keeping things minimal?