HACKING YOUR HEALTH GOALS
Our voracious diet resolutions may be tougher than we thought. Chefs share insights on how to make everyday meals healthy and flavoursome
After an indulgent holiday season and overdoing it a bit with New Year’s Eve foods, it’s natural to feel like a change is in order. Having said that, overhauls in diets and extreme diet resolutions don’t last long enough. Instead, chefs and experts suggest taking it slow and making adjustments in our diet by taking baby steps, not giant leaps. Chef Jerry Thomas, from The Bandra Project by Pizza Express, resonates with the concept and says, “Eating wholesome meals in moderation that nourishes the body and gives you a balanced intake of nutrients is the way forward. This is more beneficial for the body, mind and soul over any crash/fad diets.”
Chef Shibendu Ray Chaudhury, Renaissance Mumbai, adds, “One thing we must realise is that it is never a healthy sign to gain or lose weight drastically. Our aim should be to eat right to stay healthy and the weight balance goes hand-in-hand with the same. The easiest way is to eat in small quantities so that our body can absorb nutrients.”
FOODS THAT ARE A COMPLETE NO-NO
There aren’t many restrictions other than the usual villains such as deep-fried food, canned and processed edibles, etc. “One of the main ingredients that one should avoid is oily food in particular. Another very important product one must have in small portions is cheese and cheese products,” explains Rakesh Mirchandani, executive chef at Auber-Gin.
Chef Pushkar Hajarnis, of Pebble Street Hospitality Pvt Ltd, on the other hand, feels that staying away from particular ingredients depends “solely on the individual’s body requirement” and the “kind of lifestyle” they follow. He elaborates, “For a balanced diet, one must have a meal consisting of proteins, starch, carbs and vegetables.”
WHAT YOU MUST EAT
Author Margaret Mead rightly said, “It is easier to change a man’s religion than to change his diet.” Hence, we should aptly focus on making alterations and replacing certain ingredients instead of taking a 180 degree turn by including healthy fibrous foods in our meals. “To opt for a healthier version, swap pizzas and instant ramen with whole foods like fresh fruits, vegetables, and whole grains. These are packed with essential nutrients like protein, fibre, healthy fats, vitamins and minerals as opposed to processed foods,” shares chef Juliano Rodrigues from Out Of The Blue.
When it comes to identifying a particular cuisine that is intrinsically healthy, Asian and Indian cuisines come to the fore. Keenan Tham, founder and managing director, Pebble Street Hospitality Pvt Ltd, advocates for Asian food, claiming that the cooking techniques and ingredients used are very healthy. “Garlic is one of the main ingredients in Asian Cuisine and has a lot of health benefits. Sashimi is also a great source of protein for non-vegetarians,” he adds. Similarly, the diaspora of Indian food — idlis, poha, rotis and so many such dishes — are perfect examples of healthy and delicious food. Gita Hari, culinary expert, Dakshin Coastal, ITC Maratha Mumbai, adds, “Idli batter, if ground and refrigerated, comes in handy and is extremely healthy.” Yogesh Poojary, chef and cofounder of Beeji Ki Rasoi, agrees, and adds, “People should stick to simple meals which contain whole foods, fruits and vegetables. Fresh ghee is also great as it builds immunity and aids in fat loss.”