IDDSI levels are like a safety ladder for food textures, from thin liquids to soft solids. For dentures, aim for 'Soft & Bite-Sized' or 'Minced & Moist' – think well-cooked dal, mashed aloo sabzi, or soft idli soaked in sambar. My own Nani-ji struggled until we started pressure-cooking her favourite rajma until it was fork-mashable, and blending her lauki into a thick, nourishing soup. It's about patience, not losing the taste – a pinch of extra heeng works wonders!
#food
Jump in to reply — no account needed.