Tag Archives: lime

Light and Healthy Eats

Now that the festive season is over, and we have begun a new year,  may be we all want to eat light and healthy for a few days at least. I sure am trying. It is a healthy winter soup each night for dinner- pumpkin, cauliflower, spinach, and so on. I also tried an interesting turkey lentil soup recently. Aromatic, flavourful and warm. A soup is meant to be an appetiser, but sometimes ends up becoming the meal itself.

Not that I am feeling guilty for the over-indulgence. But it’s just nice to give the body a bit of a rest before we start again. Salads, soups, wraps, sandwiches can be varied and healthy. A low calorie meal can still satisfy your hunger.

And trust me, these need not be bland or boring.  Can be carefully planned and jazzed up. Who can ever tire of the classic soup and salad meal? Not me for sure. I love it. Only make sure your salads are varied and have many colourful ingredients, so that boredom does not set in.

A hearty soup stock with winter vegetables is satisfying  enough or at best pair it with a sandwich made with leftover chicken or ham. And yes, wholewheat bread. When eating a salad, try and avoid heavy salad dressings or dips. I prefer a lot of mustard instead, or even lime, for that zing in a salad.

herb menu copy

A salad with mixed leafy greens, crunchy celery, carrots and tomatoes makes for a delicious meal. For a heartier salad, add tuna or salmon, croutons and cheese. Yes, a bit of cheating is allowed, if only to pamper your taste buds a bit. Jazz up your salad with seasonal fruits. Nothing like apples and oranges in salads. A sea food salad is a good bet too.

Pasta salad makes a filling, but still light, meal. Add veggies to your pasta, as well as some chicken, and a dash of olive oil and you have a tasty meal ready.

Wraps with smoked chicken are one of my favourites. The wraps should be of whole wheat though. Or a falafel wrap maybe?

One must keep in mind that more of protein and less carbs is ideal these days. And of course fatty foods and fried stuff should be completely avoided. Red meat is best stayed away from. After all you have had enough of sorpotel and sanna during Christmas. Haven’t you?

Steamed vegetables, legumes and beans are again a wonderful way to detox your body. Keep away from those sausages, burgers, nuggets and pate. Those may be handy and easy to consume, but are heavy and far from healthy. Processed food is a big no-no for me.

Exotic Mushroom Ramen  - The Fatty Bao - Photo Courtesy Kunal Chandra-

Consciously add green leafy vegetables, whole grains to your diet. Hummus chicken with brown rice pilaf is a treat and yet, light. The brown rice chicken pilaf at Nothing But Chicken or their Bistro salad are great options too.

So keep eating light and healthy meals the next few days, to ease off your system. Stay fit, Stay healthy. Tell me how January goes.


Cookout With Chef Seefah and more….

Thai food is my favourite and an opportunity to cook with Chef Seefah, a culinary wizard at Four Seasons Hotel Mumbai, was an invitation I could not resist. Giving up a Saturday afternoon in favour of this culinary pursuit, seemed worth it.

We were a small, coherent group and had a separate cooking station to ourselves. Chef Seefah, a petite young Chef, seemed even more enthusiastic than us. That really got me charged. We were going to prepare three Thai dishes with authentic ingredients, under her guidance and supervision.


The ingredients were well laid out and we actually ground the Thai red curry paste ourselves. It was sheer joy. A sense of achievement filled me as Chef Seefah lauded my efforts for having ground a perfect paste. Vegetarian Thai red curry was what we prepared first. Felt good when it was ready and we served it in a bowl. Our very own culinary feat. Thai green curry with chicken now seemed like child’s play. That too turned out well. The green paste is aromatic and fills your nostrils as you sauté it in oil. It made me feel hungry.



Som tam, the popular raw papaya salad was our last dish. Chef Seefah, made it look so easy and effortless as she pounded the ingredients deftly.

Another surprise lay in store for us, as we were treated to a Thai lunch with Chef Seefah’s signature dishes. Mi Grob Chao Wang (Fried Noodle in sweet and sour sauce), as the appetizer was perfect. Tingled my palate sufficiently with its subtle yet, tangy flavours. Steam Chilean Sea Bass Yellow Bean Ginger sauce with Thai Chicken Green Curry, came next. The otherwise fairly bland fish was pepped up with the yellow bean ginger sauce, flavours of which were unparalleled. Bua loy sam si ( Three – Colour Rice Dumpling in coconut Milk) was the traditional dessert, creatively prepared by Chef Seefah without any artificial flavours or colours.


The event in association with the Thai consulate, was an enjoyable one and debunked several myth about Thai food. It is the authentic ingredients, which make all the difference. Thankfully, most of those are easily available in Mumbai now. Aren’t I glad I attended this event ? We had wonderful company, good food and the warm hospitality courtesy, Four Seasons Hotel.

Armed with tips from Chef Seefah, I am planning to cook a Thai meal soon!