Indian cuisine is inherently cost-efficient. Spice-driven flavor profiles mean less reliance on expensive proteins. Lentils, rice, and vegetables are menu pillars.
Target Food Cost
25–30%
Avg. Menu Price
$16
Gross Margin
73%
Profit / Plate
$11.60
Key ingredients for indian menus with current average pricing and yield percentages.
| Ingredient | Category | Price | Unit | Yield % |
|---|---|---|---|---|
| Jasmine Rice | Grains & Bread | $1.69 | lb | 100% |
| Chicken Thigh (boneless) | Proteins | $3.49 | lb | 80% |
| Yellow Onion | Produce | $1.29 | lb | 90% |
| Tomato (beefsteak) | Produce | $2.49 | lb | 90% |
| Garlic (whole head) | Produce | $0.59 | each | 87% |
| Cumin (ground) | Spices & Seasonings | $0.69 | oz | 100% |
| Greek Yogurt (plain) | Dairy | $4.99 | lb | 100% |
| Butter (unsalted) | Dairy | $4.99 | lb | 100% |
| Heavy Cream | Dairy | $5.49 | quart | 100% |
Spice blends (garam masala, curry powder) are cheaper made in-house
Lentil/dal dishes have food costs under 15%
Tandoori chicken uses cheaper cuts (thigh/leg) for better flavor AND cost
Naan bread cost is mostly labor — batch production is essential
Use our free calculator with pre-loaded indian ingredients to see your real food cost percentage.
Open Free Calculator