Indian Main Course Dishes Advisable in Gastritis
For gastritis patients, Indian main courses should emphasize rice-based dishes, dal (lentils), soft-cooked vegetables, and lean proteins like chicken or fish, while strictly avoiding spicy preparations, deep-fried items, and heavy gravies.
Recommended Indian Main Course Options
Rice-Based Dishes
- Plain steamed rice or khichdi (rice-lentil porridge) are ideal choices, as rice is completely absorbed in the small bowel, produces minimal intestinal gas, and has low allergenicity 1
- Rice-based meals have been clinically demonstrated to be well tolerated and may improve gastrointestinal symptoms in functional disorders 1
- Soft idli or plain dosa (without spicy chutneys) can be consumed as they are steamed or lightly cooked 2
Protein Sources
- Choose lean proteins such as skinless chicken or turkey prepared by steaming, boiling, or light grilling rather than red meat 2
- Fish, particularly non-oily varieties, prepared without heavy spices or frying 2
- Dal (lentils) should be included at least twice weekly, prepared with minimal tempering and no chili 2
Vegetable Preparations
- Consume 5 portions of vegetables daily, prepared by steaming, boiling, or light sautéing without excessive oil or spices 2
- Soft-cooked vegetables like bottle gourd (lauki), ridge gourd (turai), pumpkin, carrots, and beans are preferable 3
- Avoid raw vegetables and salads during acute symptoms 3
Foods and Preparations to Strictly Avoid
Spicy Foods
- Acute exposure to chili and capsaicin-containing foods aggravates abdominal pain and burning in gastritis patients 1
- Avoid all forms of chili powder, black pepper, and garam masala in meal preparation 2, 4
- Spicy foods were identified as one of the most problematic dietary factors associated with gastritis symptoms in Indian patients 4, 5
Problematic Cooking Methods and Ingredients
- Eliminate deep-fried foods (pakoras, samosas, puris), barbecued items, and heavy oil-based gravies, as these are strongly associated with stomachache and gastric distention 4
- Avoid sour foods like tamarind-based preparations, pickles, and chutneys 4
- Limit or eliminate alcohol consumption completely, as it is a direct gastric irritant 2
- Reduce intake of processed meats and foods high in salt 2
Specific Indian Dishes to Avoid
- Rich curries with cream, butter, or coconut milk 2
- Tandoori preparations with heavy spice marinades 4
- Vindaloo, chettinad, or other regional spicy preparations 5
- Fried snacks and street foods 4
Eating Habits for Gastritis Management
Meal Timing and Frequency
- Eat smaller, more frequent meals (4-6 meals daily) rather than three large meals 2
- Maintain regular mealtimes, as irregular meal timing is strongly associated with stomachache and gastric distention 4
- Avoid eating too fast, which was reported by 53% of gastritis patients as problematic 4
- Wait 2-3 hours after eating before lying down 2
Meal Composition
- Eat slowly and chew thoroughly to aid digestion and reduce gastric irritation 6
- Separate liquids from solids during meals to reduce gastric distension 2
- Drink fluids 30 minutes before or after eating, not during meals 6
Additional Dietary Considerations
Beneficial Additions
- Incorporate whole grains as a significant dietary component 2
- Oat-based preparations may be beneficial, as oat beta-glucans have shown reduced mucosal damage in chronic gastritis patients after 30 days of use 7
- Bananas help thicken stool and provide potassium, making them suitable for gastritis patients 6
Common Pitfalls to Avoid
- Do not assume that "mild" spices are acceptable—even moderate spicing can trigger symptoms in gastritis patients 4, 1
- Avoid eating leftover food, which was associated with symptoms in 28% of gastritis patients 4
- Do not eat out frequently at restaurants, as this is associated with increased symptom burden 4
- Sweets and sugary foods should be limited, as they were associated with gastric symptoms in 27.57% of patients 4