How long do leftovers last?

Idli / Dosa Batter (fermented, refrigerated) After fermentation, BCCDC says dosa or idli batter may remain at room temperature for a maximum of one day or be refrigerated at 4°C for up to 7 days. Its detailed discussion describes approximately 5–7 refrigerated days. Keep the fermentation and refrigeration dates; cook to 74°C (165°F) for at least 15 seconds.

Chapati / Roti (cooked) Fridge 3–4 days · Freezer 1–2 months

Paratha (plain, cooked) Fridge 3–4 days · Freezer 1–2 months

Poha (cooked) Fridge 1–2 days

Upma (cooked) Fridge 2–3 days

Khichdi (cooked) Fridge 2–3 days · Freezer 1–2 months

Curd Rice (cooked) Fridge 1–2 days

Dry Vegetable Sabzi (e.g. aloo, bhindi) Fridge 2–3 days

Sushi Rice (Cooked, Plain) Fridge 3–4 days · Freezer 2–3 months

Rotisserie Chicken (Store-Bought) Fridge 3–4 days · Freezer 4 months

Egg Salad Fridge 3–4 days

Pad Thai (Leftovers) Fridge 3–4 days · Freezer 2–3 months

Potato Salad Fridge 3–4 days

Chicken Salad Fridge 3–4 days

Tuna Salad Fridge 3–4 days

Lasagna (Cooked) Fridge 3–4 days · Freezer 2–3 months

Coleslaw Fridge 3–4 days

Pulled Pork (Cooked) Fridge 3–4 days · Freezer 2–3 months

Macaroni Salad Fridge 3–4 days

Overnight Oats Fridge 3–4 days

Chia Seed Pudding Fridge 3–4 days · Freezer 1–2 months

Chicken Noodle Soup (Cooked) Fridge 3–4 days · Freezer 2–3 months

Beef Stew (Cooked) Fridge 3–4 days · Freezer 2–3 months

Falafel (Cooked) Fridge 3–4 days · Freezer 3 months

Bolognese Sauce (Cooked) Fridge 3–4 days · Freezer 3–4 months

Spinach Artichoke Dip Fridge 3–4 days

Meatballs in Sauce (Cooked) Fridge 3–4 days · Freezer 2–3 months

Gyoza / Potstickers (Cooked) Fridge 3–4 days · Freezer 2–3 months

Crab Cakes (Cooked) Fridge 3–4 days · Freezer 1–2 months

Shepherd's Pie (Cooked) Fridge 3–4 days · Freezer 2 months

Shakshuka Fridge 3–4 days

French Onion Soup (Cooked) Fridge 3–4 days · Freezer 2–3 months

Bone-In Ham (Cooked Leftovers) Fridge 3–5 days · Freezer 1–2 months

Pho (Leftovers) Fridge 3–4 days · Freezer 2–3 months

Pasta Salad Fridge 3–4 days

Chicken Wings (Cooked) Fridge 3–4 days · Freezer 3–4 months

Ramen (Cooked, With Broth) Fridge 3–4 days · Freezer 2–3 months

Fresh Spring Rolls (Vietnamese) Fridge 2–3 days · Freezer 1 month

Shawarma (Leftover Meat) Fridge 3–4 days · Freezer 2–3 months

Quesadillas (Cooked) Fridge 3–4 days · Freezer 2–3 months

Enchiladas (Casserole-Style) Fridge 3–4 days · Freezer 2–3 months

Burrito Bowls (Rice + Toppings) Fridge 3–4 days · Freezer 2–3 months

Caesar Salad (Assembled) Fridge 1–2 days

Cooked Oatmeal / Porridge Fridge 3–4 days · Freezer 3–4 months

Cooked Quinoa Fridge 3–4 days · Freezer 3–4 months

Cooked Lentils (Plain) Fridge 3–4 days · Freezer 2–3 months

Cooked Salmon Fridge 3–4 days · Freezer 2–3 months

Cooked Turkey (Leftovers) Fridge 3–4 days · Freezer 3–4 months

Cooked Shrimp (Leftovers / Cocktail) Fridge 3–4 days · Freezer 2–3 months

Cooked Pork Chops Fridge 3–4 days · Freezer 2–3 months

Samosa (Cooked / Fried) Fridge 3–4 days · Freezer 3–4 months

Rice Pudding (homemade) Put homemade rice pudding into a shallow, covered container and refrigerate it promptly at 40°F (4°C) or below. FoodSafety.gov says cooked food and leftovers should be refrigerated for 3 to 4 days at most; this is general guidance rather than a rice-pudding-specific study. Some recipes contain raw or lightly cooked eggs and need a separate preparation-safety check.

Bread Pudding (homemade) Baked bread pudding is a moist egg-and-dairy dish: refrigerate covered leftovers promptly at 40°F (4°C) or below. FoodSafety.gov says cooked food and leftovers should be refrigerated for 3 to 4 days at most; this general guidance does not list bread pudding specifically. Follow any shorter instruction for the recipe or its ingredients.

Banana Pudding (homemade, layered) Keep layered banana pudding covered in the refrigerator at 40°F (4°C) or below. King Arthur’s entirely homemade recipe says its leftovers keep refrigerated for up to three days; the recipe does not classify that endpoint as quality or safety. Treat this as advice for that cooked-custard, banana, cookie, and whipped-cream version, not as a universal period for no-cook mixes or commercial cups. Return servings to cold storage promptly and follow any shorter instruction from your recipe or ingredients.

Chocolate Mousse (homemade) Cover and refrigerate homemade chocolate mousse at 40°F (4°C) or below. King Arthur’s rich chocolate mousse recipe cooks its egg-yolk mixture to 160°F and says the untopped mousse may be refrigerated for up to four days; the source does not label that endpoint as quality or safety. Raw or lightly cooked egg versions are a separate safety case: FDA recommends pasteurized eggs or heating the egg mixture with the recipe liquid to 160°F. Do not borrow the cooked-recipe period for a different formulation or topping.

Panna Cotta (homemade) Keep panna cotta covered at 40°F (4°C) or below and refrigerate it promptly. FoodSafety.gov says cooked food and leftovers should be refrigerated for 3 to 4 days at most; this is general cooked-food guidance, not a panna-cotta-specific study. Follow any shorter instruction from your exact recipe or dairy product.

Meatloaf (homemade, cooked) Treat homemade cooked meatloaf as a perishable cooked ground-meat leftover. Utah State University Extension says promptly refrigerated cooked ground beef can be kept about 3 to 4 days; FoodSafety.gov gives the same broad range for cooked meat or poultry leftovers. Neither is a study of every meatloaf recipe. Refrigerate within two hours of cooking, or one hour above 90°F (32°C), in shallow covered portions at 40°F (4°C) or below. Start from cooking, not purchase or the next serving.

Chicken Pot Pie (homemade, cooked) For baked homemade chicken pot pie, use FoodSafety.gov’s broad cooked meat-or-poultry leftover guidance: 3 to 4 days when continuously refrigerated at 40°F (4°C) or below. The chart does not study pot pie specifically, so the range depends on prompt cooling and safe handling and is not a guarantee after abuse. Refrigerate within two hours of cooking or serving, one hour above 90°F (32°C). An assembled unbaked pie is a different state; follow the recipe’s make-ahead directions and do not treat the baked-leftover guidance as applying to it.

Beef Stroganoff (homemade) For homemade beef stroganoff, use FoodSafety.gov’s general cooked meat-or-poultry leftover advice: 3 to 4 days in a refrigerator at 40°F (4°C) or below after prompt chilling. It does not list stroganoff, so this is broad category guidance, not a named-dish study. Sour cream, cream cheese, vegetables and noodles change texture and recipe directions, but do not justify extending the safety frame. Refrigerate within two hours of cooking or serving, one hour above 90°F (32°C), and follow a shorter recipe or ingredient instruction.

Beef Brisket (cooked or smoked leftovers) For cooked or smoked household brisket, FoodSafety.gov’s general cooked meat-or-poultry leftover guidance is 3 to 4 days in a refrigerator at 40°F (4°C) or below. It does not list brisket specifically. Slice or portion a large roast, cover it, and refrigerate promptly within two hours of cooking or serving (one hour above 90°F / 32°C). Do not use the smoking method, bark, smoke aroma, or a sauce as extra time. Commercial vacuum-sealed products and their package dates are outside this guide.

French Toast (cooked homemade) Cooked French toast is a perishable egg-and-milk dish. Use general cooked-leftover guidance: refrigerate promptly at 40°F (4°C) or below and use within 3 to 4 days, following any shorter recipe or ingredient instruction. Limit time outside safe hot or cold holding to two hours, or one hour above 90°F (32°C). This is general safety advice, not a French-toast-specific storage study; raw egg-milk soak and purchased frozen products have separate instructions.