Why don’t chefs put on weight as eaters do?
An oft-told explanation: When you are surrounded by food, you tend to eat less. But add to that the tasting, experimenting and eating out each one has to do, it seems like a leaner possibility. So what’s the secret?
Vikas Seth, Culinary Director, Lounge Hospitality
How does he keep it off?
I brisk walk everyday for 45 minutes and hit the gym (whenever possible) before work. I ensure that my meals are high on protein, fibre and complex carbs, which is tweaked depending on what the day comprises of. Plus, I indulge wisely.
His go-to dish?
Burrito in a Bowl. I replace rice with quinoa, and add more seasonal vegetables. The ratio of rice to beans is 1:2 with sweet potatoes and grilled fish on the side.
Paul Kinny, Director-Culinary, Phoenix Mills Limited
How does he keep it off?
No more the midnight, mindless munch, created of things I craved. Now I eat seasonal, clean and three hours before bedtime, so all is digested.
His go-to dish?
Bruschetta with moringa (drum stick leave) pesto and local of fresh produce.
Chetan Sethi, Chef-Owner, Ustaadi
How does he keep it off?
By keeping that extra richness out during my tasting. When I dig into chenna payesh, my weekend indulgence, I use really good quality chenna, which means sugar is cut by half and cream is not required.
His go-to dish?
Seekh kebab and kali dal with an added makki ki roti during winters.
Neeraj Tyagi, Executive Chef, Shangri La’s Eros
How does he keep it off?
Experimental, cross-cuisine eating. So I have my saag in tortillas and dal with gourds, like yam and elephant foot instead of potatoes.
The go-to dish?
Soups and smoothies, enhanced with rajghira and chia. It is satiating and keeps you light enough to remain active – especially post lunch.
Sabyasachi Gorai, Chef Owner, Lavaash By Saby & Mineority by Saby
How does he do it?
Seasonal eating, when you get best quality produce that cook better, taste fantastic and digest with ease. And even a small bowl is good enough.
His go-to dish?
Sattu. It is this high power Horlicks that can keep you on your toes for long hours, but lately I have discovered the charms of buckwheat, which I use for making my samosa, and thus can have my fill of that ‘unhealthy’ food too.
Sahil Singh, Executive Chef, Pa Pa Ya
How does he keep it off?
With staff food. Surprisingly, if that is one meal that is truly healthy and balanced it is the one created for the staff that keeps them on their feet for 12 hours. Else, it’s use of technique like sous vide for making our egg and meat, so that the nutrients are intact. Like in my dimsums, I use kale with pumpkin, which is blanched instead of stir frying.
His go-to dish?
Dimsums. With different fillings that make quite an indulgent treat.
Raghuram Reddy, Executive Sous Chef, Vivanta by Taj – President
How does he keep it off?
Long hours of standing and walking is only a third of the reason behind why chefs remain lean. The significant one is eating. So I have a ‘meal-in-a-bowl’ that is filled with legumes, seeds and nuts, vegetables, and some lean protein (like chicken). I change the ingredients and ‘flavourants’ (even use wine) to keep my palate happy.
His go to dish?
Lemon Herb Salad. Throw in some millets or red rice and it becomes a power packed dinner as well.
(Madhulika Dash has been a seasoned food appreciator and leading columnist who writes on Indian cuisines across different platforms, for over two decades. She has also been on the food panel of MasterChef India Season 4.)
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