Rajma with her parents, and a week of feel-good meals, for Nisha
Rainbow Plant Life posted nothing new, so a 13-day-old what-we-eat-in-a-week video and a kidney bean curry taste-tested by her parents carry the kitchen.
Why this story? The channel's weekly summary: what went up this week, what is drawing views now, and where the channel stands among similar channels.
What We Eat In A Week: Feel-Good Meals
No new uploads. Nisha's kitchen kept running anyway, on dishes she had already served.
The busiest of them is "What We Eat In A Week: Feel-Good Meals," posted 13 days ago and now nearing a quarter of a million views. It walks through a grocery run, a mini meal prep and a Sunday dinner, then takes the meals day by day from Monday to Thursday. It is the meal-prep side of a channel whose about page promises everything from date-night dinners to the Indian dishes of Nisha's childhood.
That childhood side is the second video doing steady work. "The Indian Bean Dish Better Than Chana Masala" is rajma, the kidney bean curry of North Indian home kitchens, finished with a tadka of spices bloomed in hot oil. The bold claim in the title is hers. The final chapter is a taste test with her parents. A spring tofu curry, marinated before it is cooked, is still finding viewers too, four months on.
The channel's daily views sit right at their usual level, around 60,000. Among the cooking channels near its size, it is one of the calmer ones. ShoPhoCho and Shef_Phoenix draw millions of views a day on short-form food, and Recipe30 runs at a pace closer to Nisha's. For a channel built on long, chaptered recipes, a steady week without a new upload looks a lot like this.
Published on Trari
The videos drawing views on Rainbow Plant Life right now
- Channel
- Rainbow Plant Life
- Subscribers
- 1,550,000
- Videos published this week
- 0
The numbers
Here are the figures behind Rainbow Plant Life's week.
💡 Test your knowledge
Nisha's cookbook Big Vegan Flavor was nominated for an award named after which American food writer?
The video description calls the book a James Beard Award nominee. The award is named for the American cookbook author and teacher James Beard.




