Healthy food that tastes good too

With a new wave of wholesome eating taking centre-stage, chefs are unleashing their creativity to create flavourful nutritious food

Protein House in Bandra, Mumbai, specifies that all dishes on the menu contain 20-25 grams of protein. The Nutrition Cafe, Ludhiana, mentions the total calorific value of each dish on the menu. Elma′s Bakery, Delhi, serves gluten-free desserts.

Clearly, an increasing number of restaurants in India are beginning to cater to the healthy-food requests of gourmands. Given that the community of discerning, health-conscious people is increasing, chefs today have to create healthy food, that′s not bland and insipid.

Chef Balpreet Singh Chadha, director, culinary operations, AnnaMaya, Andaz Delhi, elaborates, "With technological advancements, fresh ingredients have become more accessible and it has become easier for everyone to eat healthy. Today, restaurants and chefs are not shying away from sharing their procurement cycle and the source of their ingredients."

Executive Chef Sahil Arora, Renaissance Mumbai, adds, "With changing dietary habits, more chefs face guest requests for special diets. So while creating new menus, we have to include these requirements ? vegan, gluten-free and so on."

Basic ingredients and simple cooking techniques, used traditionally, are what chefs are turning to. Forgotten millets like jowar, bajra, ragi, kuttu, which are high in fibre and gluten-free, are back in restaurant kitchens. Ragi dosas and pancakes, jowar upma, multi-grain khichdi, buckwheat waffles, nachni porridge, are seen on hotel menus now.

Chefs are careful about the ingredients they select, as these naturally affect the quality and flavours of the food cooked. Chef Rollin Lasrado, area chef, Smoke House Deli, says, "Any food grown with care and consideration for the environment and the consumer, is bound to taste better than those laden with harmful chemicals. Make an orange cr?me brulee with organic Nagpur oranges and farm-fresh eggs, and you have a winner."

Organic, the key

Sante Spa Cuisine, in Pune, Hyderabad and now Mumbai, too was created with a view to serving healthy, but flavourful vegetarian food using fresh and organic ingredients. Chef Shailendra reiterates, "For us, healthy food does not mean bland food. We use a lot of local and lost grains like ragi, sorghum, and foxtail millets, which are healthy."

Renaissance Mumbai has introduced the BBQ (Barley, Beets and Quinoa Salad), that uses a combination of barley, quinoa, baby spinach and beets, muddled with a fresh lemon dressing.

Chef Amninder Sandhu of Arth, Mumbai and Pune, advocates the use of natural fuel to cook and works in a gas-free kitchen, as she believes that apart from enhancing the flavours, slow-cooked food preserves the nutrients too.

To serve healthy food, chefs feel, at times clever substitutes are a must without compromising on the flavour. Susmitha Subbaraju of Carrots, Bengaluru′s first vegan restaurant, says, "We use cashew, soy and coconut-based creams in our savoury sauces and desserts." She adds, "Our garlic cream pasta with a creamy sauce, made of cashew and soy, is loaded with vegetables. Our dips ? mayonnaise, barbecue sauce, hummus, herbed cheese spread ? are made fresh, in-house, in small batches. Not using preservatives, artificial flavour enhancers and chemicals, means the dips are healthy enough to be consumed in large quantities."

Increasingly, pastry chefs are using jaggery, dates and figs in order to augment the sweetness in desserts, instead of refined sugar. Whether it is a jowar cake with banana and dates or a ragi pancake drizzled with honey and jaggery, healthier alternatives are being served by chefs.

Pastry Chef Jumani, from The Clearing House, Mumbai uses a mixture of sorghum, rice, and tapioca flours for the passion fruit cheesecake base, giving it an unexpected nuttiness and texture.

Dairy too can be safely replaced, says Susmitha. "When we cut out dairy, we open ourselves up to a whole world of alternative milk and derivatives."

Seasonal ingredients

Chefs are trying not to choose a specific ingredient when planning a menu, but instead scout for what is fresh and new in that season and work around that.

Chef Rollin says, "Alphonso mango and organic rice pudding with Pollachi vanilla. We serve this during the mango season. The mangoes come from farmers known to us, the rice is a fragrant, organically-grown ambe mohar, the vanilla is from Pollachi."

Chef Balpreet explains, "We work with seasonal ingredients as that increases the scope of experimentation and innovation."

Chefs are also having to downsize servings, owing to the discerning health-conscious consumer. One Bite Wonders at ITC Hotels, are small tastings of ?caringly sourced, mindfully prepared′ snacks, in portions such as spoons, glasses, wraps.

Guests today prefer to indulge their guilty pleasures through bite-size desserts. "You don′t have to eat less to be healthy. You just have to eat right," Chef Shailendra sums up succinctly.

Most Read

★Tips to Even your Skin Tone Naturally

★Wash Your Face with Oil

★Natural Herbal Gummies

★What dangers are hidden in your pillow?

★Daylight Savings Time: That miserable time of year when many mourn loss of one-hour sleep

★Can Eating Bananas Help You Lose Weight?

★8 Best Foods to Eat for Weight Loss

★5 Effective Baba Ramdev Yoga Asanas To Increase Height

★Why You Need to Start Combining Avocados and Peaches

★10 Weight Loss Tips to Make Things Easier (and Faster)

★10 Healthy Twists on Classic Diner Dishes

★Skinny jeans and big fluffy hoods contribute to back pain

★How to Set Weight-Loss Goals You Can Actually Achieve

★Take care of your coloured hair with Wella

★Outdoor Activities to Lose Weight

★This is how many calories your tea and coffee habit is adding to your diet EVERY DAY

★Exercise can help boost memory through bone hormone: Study

★6 Fantastic Yoga Asanas That Will Help You Fight Skin Problems

★Those who consume fruit and vegetables have a 40% lower risk of an incurable lung disease

★Work stress may lead to irregular heart rate

★Surgery addict rushed to hospital after his body REJECTED his new nose

★Using Kalonji Seeds for Weight Loss

★Just ten minutes of play a day can help children reduce their risk of developing heart disease and diabetes later in life

★Acne sufferers likely to live longer than people with flawless skin

★The Benefits of Yoga Beyond Flexibility

★5 Ways to Dry Herbs

★Combat the Cold with Fresh Oregano Tea

★Healthiest Foods For Women

★6 Best Oils for a Naturally Clear and Glowing Skin

★Legumes, nuts and kale can help you get big muscles

★Fresh fruits and veggies arent always healthier than frozen, scientists say

★Top 10 Fruits To Eat To Lose Weight Quickly

★Hair removal injuries rocketed NINE-FOLD since 1991

★Mushrooms could prevent risk of Dementia, scientists say

★6 Foods You Can Incorporate In Your Fat Burner Diet For Best Results

★Skin tone linked to fruit and vegetable consumption

★Can high heels give you cancer?

★10 Ways To Use Sesame Oil For Beautiful Skin

★Learn How To Do Pearl Facial At Home To Get Naturally Glowing Skin Instantly

★Mans lips exploded after he became 'addicted' to fillers

★This Yoga Flow Will Instantly Boost Your Mood

★Sari saga from Bengal

★7 Filling Foods to Keep Belly Fat at Bay

★Eating Carbs and Fats Before a Workout? Read This

★15 Powerful Asanas of Yoga to Reduce Belly Fat

★Eat more fruit and veg for a longer life

★Top 10 Unknown Beauty Tips and Tricks

★Learn to Do Vinyasa Yoga for Weight Loss

★Soda, pizza and salty food up liver disease in kids: Study

★Cancer risk of breast implants 10 times higher than first feared


©2019-2020 All rights reserved. shapesnfitness.com