All the Flavour Without all the Fat
Ella Tan | On 31, Jan 2015
Eat Indian without guilt. That is, if you avoid the deep fried Indian rojak, sop kambing, prata and sugar-laden sweets.
Chef Satish Madaan, 35, Group Executive Chef at Food Industries which owns Zaffron Kitchen, explains that it’s all about varying recipes and making full use of fresh spices. The award-winning chef whose impressive CV includes stints at some of the best hotels in India as well as at SATS Ltd and the Singapore Island Country Club, tells MedHatter how he can produce 20%-25% lighter-than-usual dishes with a few tricks like omitting butter.
“Our spices are freshly ground every day. With fresh ingredients, our dishes are naturally flavourful, so we can cut down on salt and oil.”
For someone watching their weight, the chef recommends, “Roasted pumpkin soup with whole wheat toasted with garlic and herbs from the Christmas Set.”
Love Indian desserts, but dread the sugar rush? If you make your own, Chef Satish suggests using fruit, low-fat milk, less sugar or honey in place of sugar. “If you make Mango Kheer, use fresh mangoes and low-fat milk to prepare the rice pudding. For Carrot Halwa, try-low fat milk and honey with carrot. Use walnuts, raisins and pistachio to add nutritive value to the dish.”