Radhika Seth Breakfast To Dinner Meal Plan Exposed
Image Credit: Radhika Seth

Radhika Seth is one of the newer stars to watch out for. At least for us here on Slurrp, her Instagram is a gift that keeps on giving. During the course of just this week, Radhika has given us a glimpse into what goes on in her kitchen. And this has inspired us to put together A Day in the Life of Radhika Seth: Food Edition. Happily, the meals are easy to put together and nutritious. To say nothing of their deliciousness. We tried some of these ourselves, and we can vouch for both their ease of making and their taste upon eating. Let’s go! 


We start with her version of a great breakfast bowl. Packed with protein and carbs, this is the sort of start we need, especially on a Monday morning.


    1 cup Greek yogurt (or homemade dahi)

    3 tablespoons granola – preferably made without sugar 

    Fresh strawberries, halved

    Dried cranberries, preferably not candied


    Pomegranate seeds 

    Pumpkin seeds 


    Chia seeds 

    Honey to taste (or maple syrup, if you want to cheat a little bit).

Take a bowl and start with the yogurt. and layer the rest of the ingredients. If you want to keep things a little on the sweet side, go ahead and use honey or maple syrup. Don’t go overboard with the sweet stuff, though, and don’t forget to take a photograph of your delicious and beautiful breakfast.


Like us, clearly, Radhika prefers a light lunch. We take the pomegranate theme into our lunch with her, this time in the form of a great Egyptian barley salad. We love this Jenn Segal recipe with all our hearts.


    1½ cups pearl barley 

    Salt and pepper to taste

    ¼ cup extra virgin olive oil, plus more for serving 

    2½ tablespoons pomegranate molasses (see note)

    1 teaspoon fresh lemon juice

    1 tablespoon sugar

    ½ teaspoon ground cinnamon

    ½ teaspoon jeera powder 

    ½ cup coarsely chopped fresh coriander

    ½ cup raisins

    ½ cup unsalted walnuts, chopped coarse 

    Feta cheese, cubed or crumbled

    4-6 scallions, chopped and diced

    ½ cup pomegranate seeds 


1.    Bring water to boil in a large pot and add barley and 1 tablespoon salt, return to boil, and cook until tender, about 45 minutes. Drain barley, spread onto a rimmed baking sheet, and let cool completely, about 15 minutes.

2.    In a large bowl, whisk together the oil, pomegranate molasses, lemon juice, sugar, cinnamon, cumin, and ¼ teaspoon salt to make the dressing 

3.    Add the barley, cilantro, raisins, and pistachios (or walnuts) and gently toss to combine. Season with salt and pepper to taste. Spread barley salad evenly on a serving platter and arrange feta, scallions, and pomegranate seeds in separate diagonal rows on top. Drizzle with extra oil and serve.


Why have chai or coffee and disrupt your system when you can take a leaf out of Radhika’s book and make a delicious juice? All you need are celery, cucumber, pineapple, and lemon juice. Blitz them all together and make a refreshing, sweet, and tangy evening juice to pick you up because we know, by that time, your energy levels need a tune-up.


Radhika gave us her version of the vermicelli aglio olio, and we love how simple it is and how beautiful it looks. Plus, it has a few ingredients that are like small rewards for having been so good with your nutrition all day.



    Chopped garlic 

    Salt and pepper to taste

    Grated parmesan cheese

    Fried bacon 

    Truffle oil 

    Sundried tomatoes 


Let’s have the final recipe in Radhika’s own words, shall we?

    Sauté chopped garlic and pepper in olive oil (extra virgin olive oil works better).

    Add softened vermicelli (soak it in water for 1-2 minutes).

    Add half a cup of parmesan.

    Prepare bacon in a pan.

    Add bacon to the mix.

    Add salt and pepper to taste.

    Drizzle with truffle oil before serving.

We’ll take your word for it, Radhika. This has been A Day in the Life of Radhika Seth, a delicious food story.