Healthy Indian Food and why Restaurants need to respond
At this point in time there is continuing interest in the relationships between food and health and increasing efforts are being made towards improvements in the health of the nation. There is a high level of awareness of dietary issues amongst consumers and Indian restaurants need to pick up on this fact. Health issues will continue to have an impact on the choices that consumers make with regard to eating out and therefore it is important for restaurateurs to consider niche dietary requirements and cater for the health conscious customer. I feel that Indian restaurants that fail to take their customers seriously when it comes to dietary issues will potentially lose out in gaining a share of this lucrative market.
Many people have a perception that Indian food is greasy and extremely unhealthy, however I am out to prove that Indian food can be tasty yet good for you at the same time. It is not the amount of butter or oil that gives Indian food its delicious flavours, it’s the way in which dishes are spiced and understanding the fact that the spices used in the cuisine are bulging with flavours together with health benefits. It is also about the way cooking techniques and methods are used for different dishes, whether they are grilled tandoori items, curries or rice dishes such as a Biryani.
Try some of Brilliant’s divine irresistible healthy options on our ‘a la carte menu.
Our customers can now enjoy our renowned signature dishes such as Jeera Chicken or Masala Lamb, as well as new healthy specialities cooked with sunflower oil, olive oil and low fat yoghurt. Existing dishes have also been refined to suit a health-conscious palate. Long a pioneer in offering Vegetable Keema (soya mince with fresh peas), our range of mouth-watering healthy options include, Tandoori Salmon (mildly spiced chunks of salmon with dill), Papri Chaat (a delicious crispy snack of chickpeas, tamarind chutney and low fat yoghurt) and mains such as Brilliant’s much-loved Methi Chicken.
Our vegetarian main courses have also been given a makeover. Dal Tarka (yellow lentils cooked with garlic and red chillies), though still retaining its flavour, eschews the traditional method of tempering which would usually leave a layer of fat on top of the dish. Bombay Alu, is also cooked to perfection in a tasty masala, made with minimal fat.
Further healthy attributes come from our choice of salads on the menu while ghee (clarified butter) is now only utilised in moderation and even then merely to add flavour. Our Tandoori specialities, cooked traditionally in the clay oven are also light and healthy.
We would like customers to be aware that we have not re-developed the recipes in that we have changed the flavour, all we have done is eliminated unhealthy ingredients such as butter and ghee and substituted them with ‘healthier fats’. In some dishes, we have only substituted a certain ingredient with another and in this way have made it ‘healthier’, a perfect example is papri chaat, where the papri (crisp pastry) is still deep fried, although the full fat yoghurt in the dish has been substituted with low fat yoghurt, thus making it ‘lighter’.