Now, don’t just scroll to the next review! Have a read and understand that this isn’t a book for people with diabetes but a book for all of us. We are all at risk from diet-related illness but there is no need to deprive ourselves of good and flavourful food.
Azmina Govindji is a registered dietitian and the first 45 pages of this book are packed with dietary information, advice about complementary and alternative therapies, weight management and healthy cooking tips. Even these introductory pages have gorgeous pictures. This is, after all a recipe book and not a medical encyclopaedia.
I didn’t know that just being South Indian can put you at risk of diabetes, leading to further complications like heart disease. Whilst it’s not nice to hear, it’s better to know and make a few changes to your lifestyle to keep yourself well.
How often have I heard my Western friends say that they don’t cook Indian food because it’s too oily or too rich? Well, this is the book for you – launch yourself on a new and healthy culinary experience. Stock up on a few Indian spices and dry goods and have a go. It’s easy.
Indian food is a big part of my diet so I am very happy to find some lighter alternatives to some traditional favourites. Sanjeev Kapoor is India’s leading chef and winner of culinary awards so his recipes are bound to be delicious.
Dehi Methi Murgh (yogurt chicken with fresh fenugreek) is lovely and has no fat. You wouldn’t know it as the marinade gives a richness that is more associated with oil. It’s the “mouth feel” that tricks us into thinking that there must be some ghee in this recipe.
The recipe for Chicken Biryani is exceptional but it has no oil. The spices create a rich and full flavour so I would advise that you stick to the recipe and don’t cut down on the spice. The seasonings are what make these dishes work.
Dal is something I could eat for every meal….at least for a while. It’s Indian comfort food served with some breads or rice. Mixed Dal uses very little oil and the little oil that is used is olive oil. Yes, it’s a surprise but olive oil is used to replace the heavier ghee and traditional Indian oils in this book.
My favourite recipe is Mutton Dhansaak (lamb and lentil stew). If you have ordered this in an Indian restaurant then you would have noticed that it’s sometimes a heavy dish. Healthy Indian Cooking presents us with a less oily alternative. The rich quality comes from the texture of the sauce rather than the fat.
You don’t need to be Indian to enjoy this book. Use these recipes and you will make exotic food without the guilt. Take care of yourself but enjoy eating well.
Healthy Indian Cooking for Diabetes
Authors: Azmina Govindji, Sanjeev Kapoor
Published by: Kyle Cathie
Cookbook review by Chrissie Walker © 2018