The objective of the project was to :

1. Framing New-Design challenge.

2. Conducting primary research.

3. Deriving insights and "how might we" questions.

4. Ideating

5. The final solution

The aim of the project was to understand the healthy food diet and the complexities it comes with, in Indian society, and how it can cause inconvenience to health-conscious people.

The Interviews were carried out with:

- people who follow diet plan,

- people who do not follow diet plan but are extremely health conscious,

- experts like nutritionists & gym instructors.

In-context Immersion refers to the deep-level personal involvement of the researcher with the object of study. Meeting people where they live, work, and socialize and immersing oneself in their context reveals new insights and unexpected opportunities. The two social setting of people around food mentioned above are: an intimate engagement party and a buffet offering restaurant. the factor to be noted in the above situations are the behavioral choices of the guests, the placement of the food, the variety and sequence of food offered.

Analogous research (sometimes called “analogous inspiration”) is a way to look for solutions in different contexts that may be applicable to the challenge or inspire an idea that is. Analogous Settings can help isolate elements of an experience, interaction, or product, and then apply them to the design challenge. 

In this exercise, experience of a bowling alley amongst office-mates on an office outing is studied. The driving forces of the plan and action are noted to be the discounted prices of the bowling, group outing and an opportunity to bond with others.

The insights were based on the palette of indian tastes. One of the crucial insights were the availability of diet food in restaurant as compared to cafes and its cost. Indians have a very complex sense of taste which is very difficult to accommodate in diet food plans offered by nutritionists. Indians constantly struggle to maintain a healthy diet due to its pale flavours.

The whole design challenge was built around the ability to create or offer healthy yet tasteful diet food to health-conscious people. Thus, this solution revolves around presenting options to people to accommodate the same Indian complex flavors into their diet plans, which also falls under their budgets.

For example,  during the end of every year, most people make resolutions to eat healthier. This option could be made available in the restaurants which serves indian cuisine and can serve healthy alternatives to people when they visit the restaurant to celebrate. This in-turn will help the restaurant gain popularity and more customers. After analysing the raise in number of customers, the restaurant can decide to keep a few staple dishes on the menu which are healthy but flavoursome.