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Indian Express
3 days ago
- Entertainment
- Indian Express
‘Jo pichhle 20 saal mein sikhaya gaya…sab galat hai': Ram Kapoor says having two meals a day amounts to ‘overeating', backs OMAD; can it work for the average Indian?
'Jitna kam khaoge na, utna zyada energy hota hai' (The less you eat, the more energy you have), said actor Ram Kapoor on Bharti Singh's podcast, where he appeared alongside Mona Singh. The conversation turned revealing when Kapoor said, 'If you eat only one meal a day — main nahi karta hoon… (I don't do that),' prompting Mona to add, 'I eat one meal a day.' Kapoor continued, 'I eat two. But one meal a day is supposed to be the healthiest. Jo aapki energy level double ho jaati hai (Your energy level doubles).' Citing spiritual leader Sadhguru, he said, 'Sadhguru ko jaante ho? One meal a day khaate hain, unhone khud bataya hai—YouTube mein hai. (Do you know Sadhguru? He eats one meal a day, he's said it himself, it's on YouTube.)' Kapoor then claimed, 'If you eat two meals a day, technically you are overeating.' He went a step further, questioning the very foundation of modern meal norms: 'Jo pichhle 20 saal mein sikhaya gaya hai –— teen meal khaao, cereal khaao… sab galat hai. Yeh sab food industry ko promote karne ke liye kiya gaya tha. (Everything we've been taught in the last 20 years… that we should eat three meals a day, eat cereal… is all wrong. It was promoted to benefit the food industry).' When Bharti joked about having four meals a day, Kapoor said, 'Arey main toh 10 khaata tha. Beech-beech mein saans lene ke liye rukna padta tha mujhe.' (I used to eat 10 times a day—I had to pause just to breathe.) This candid exchange shines light on the rising popularity of intermittent fasting trends like OMAD (One Meal A Day) and the Two-Meal approach. But in a country as socio-economically diverse as India, with long working hours and varied nutritional needs, is this kind of celebrity-endorsed lifestyle change actually feasible or advisable? Food history expert Alok Singh of Diga Organics explained that before colonial influence, Indian eating patterns were far from standardised. 'Meal timings were more intuitive, shaped by climate, agricultural work, spiritual customs, and regional food availability,' he told Agrarian and pastoral communities typically ate two main meals — one after the morning's work and another after sunset. In regions like Rajasthan or Ladakh, heavier meals were taken earlier in the day to match the harsh climate. Among tribal and nomadic groups, meals were often dictated by availability rather than fixed schedules. The three-meal structure, Singh says, was institutionalised during colonial rule, especially in cities and among those in government or military employment. 'The British imposed the rhythm of breakfast-lunch-dinner based on Victorian norms, which was replicated in schools, offices, and hospitals.' It also became aspirational. 'Eating three meals a day came to symbolise modernity, order, and sophistication, in line with British ideals,' Singh said. Singh also pointed out that ancient Indian eating was based more on cycles of fasting and feasting than rigid meal timings. 'Weekly fasts, seasonal detoxes, and fasting on religious days were common across communities. These weren't just spiritual practices; they reflected a cyclical understanding of digestion and health,' he said. He also noted that dishes like idli, poha, and upma existed long before the concept of 'breakfast' was formalised. They were simply practical, early-morning meals— light, easy to digest, and often made from fermented or leftover grains. Their transformation into 'breakfast foods' had more to do with urbanisation, school timings, and nuclear families than any cultural shift. Today, as celebrities champion OMAD and intermittent fasting, some people are experimenting with OMAD or two-meal routines –– with mixed outcomes. Journalist Madhulika Dash began a flexible approach combining OMAD, two meals, and intermittent fasting after being diagnosed with Grade 4 fatty liver. Told to lose 10 kg and prepare for surgery, she instead chose to heal through lifestyle change. Her experience highlighted both the transformative potential and the challenges: 'You feel lighter, more focused, your skin improves, period pains reduce, and your joints become more flexible. You also get more attuned to your body's signals.' However, she warned, 'You need supplements, because it's easy to cling to one style of eating just because of how good it makes you feel.' For Niyti Chetan Maru, 25, OMAD connected her to Jain spiritual fasting (Varsitap), where she alternated complete fasts with simple meals. 'One day I would completely fast with just boiled water, and then the following day I would have two plain Jain meals,' she said, adding, 'I felt lighter, digestion was better, and I craved less. Mentally, I was more relaxed, clearer-headed, and less reactive.' But, on some days, she also experienced 'exhaustion, minor headaches, or lagging energy.' Deep Mitra Roy, 33, offered a different perspective: 'Everyone's romanticising OMAD because of celebrity podcasts. But celebs have chefs, wellness teams, and PR. Try doing it with a 9-to-5 job and social meals –– it doesn't work.' He also faced physical side effects: 'My gym stamina dropped. I got irritable. My relationship with food became obsessive. I started dreading meals instead of enjoying them.' Lubna Ifrah, 25, tried a two-meal-a-day pattern after weight gain. 'It started during Ramadan and I kept going because it worked. But convincing my parents to let me skip breakfast was hard.' Over time, she noticed more energy and less mindless eating. 'It works if you have a naturally small appetite and can power through the initial hunger,' she said. Nutritionist Aditi Prabhu, founder of NutroDynamix, said fasting is not new to Indian culture, but needs context: 'Whether fewer meals will work depends on age, medical issues, climate, appetite, and lifestyle. Doing it unsupervised can be risky.' She noted that Indian diets are heavily carbohydrate-based, with moderate to low protein and micronutrients. 'Restricting frequency without balanced intake may lead to fatigue and deficiencies,' she said. Dietician Pranjal Kumat echoed this: 'While it may improve insulin sensitivity or help weight loss in some, it's not sustainable for most Indians—especially those with erratic schedules or high energy demands.' Red flags include fatigue, mood swings, gut issues, hormonal imbalances, and nutrient loss. 'People may experience muscle loss, poor concentration, and irregular periods without proper planning,' Kumat warned. Should celebrities be more responsible? Experts warned against blindly following celebrity health trends. 'Celebrities live very different lives. While they work hard to maintain their appearance, they also have access to personal trainers, dietitians, and medical experts,' said Prabhu, adding, 'They're not healthcare professionals, and may not realise that health and nutrition need to be tailored to each individual.' Kumat echoed the concern: 'Celebrity routines can raise awareness, but they often lack scientific context. These diets are usually carried out under expert supervision ,something most people don't have, and that can lead to unrealistic expectations and potential health risks.' Kapoor may be right about the three-meal structure being historically recent and colonial in origin. But that doesn't mean OMAD or two-meal diets are universally better. The core lesson, as per both experts and practitioners, is this: eating patterns should be flexible, personal, and aligned with your body's needs, lifestyle, health conditions, and cultural context. It should not be a blanket rule borrowed from influencers or ancient customs. The real lesson isn't about the number of meals, but about reconnecting with our body's natural rhythms while being mindful of our modern realities. 'There is no one-size-fits-all when it comes to nutrition,' Prabhu said. Swarupa is a Senior Sub Editor for the lifestyle desk at The Indian Express. With a passion for storytelling, she delves into the realms of art & culture, fitness, health, nutrition, psychology, and relationships, empowering her readers with valuable insights. ... Read More
Indian Express
03-07-2025
- Indian Express
Six Indian cities make it to TasteAtlas's list of 100 Best Food Cities in the World; how culture and climate shape flavour
Forget plated microgreens and foams — sometimes, true culinary greatness lies in a paper plate of street-side chaat or a steel tiffin stacked with home-cooked delight. The latest TasteAtlas list has served up some well-earned recognition for Indian cuisine, placing six Indian cities on its coveted list of the 100 Best Food Cities in the World. Leading the pack is Mumbai, ranked in the 5th position globally, just after Italy's gastronomic giants, such as Naples and Milan. From buttery kheema pavs and crunchy koliwada prawns to fiery street chaat and soul-warming thalis, Mumbai's food scene is loud, layered, and unapologetically local. Amritsar made it to the 43rd spot, with its crisp kulchas, creamy lassis, and obsession with ghee-laden everything. Delhi ranks at 45, where food is fiercely debated and passionately eaten – from Mughlai feasts to chhole bhature. Hyderabad ranks at 50, offering a biryani experience that's practically poetic, along with robust dishes like haleem and pathar ka gosht. Kolkata, at 71, is all about kathi rolls, fish curries, and syrupy roshogollas, while Chennai, at 75, wins hearts with crispy dosas, fluffy idlis, and strong filter coffee that's as iconic as its food culture itself. Alok Singh, expert on food history and science at Diga Organics, tells 'The magic of Indian cuisine lies in its remarkable ability to create entirely different flavour profiles using a shared set of ingredients. Across India, staples such as rice, lentils, wheat, spices, and vegetables are common, but the techniques, proportions of spices, methods of cooking, and even the timing of adding ingredients vary widely. What makes regional Indian cuisines truly distinct is how deeply they are tied to local climate, soil, seasonal availability, and cultural traditions.' A post shared by TasteAtlas (@tasteatlas) Even something as seemingly simple as a dal can taste vastly different in Punjab, Gujarat, or Tamil Nadu. These differences are not just culinary but deeply cultural, reflecting centuries of adaptation to geography and lifestyle. Many of India's most iconic dishes are the result of centuries of cultural exchange, migration, and adaptation. Singh notes, for instance, that biryani in Hyderabad has roots in Persian and Mughal traditions, but over time it has evolved into something uniquely local, infused with regional spices and cooking techniques. Similarly, Lucknow's kebabs and kormas were heavily shaped by Awadhi royal kitchens, where slow cooking and layering of flavors became an art form. 'In cities like Delhi, Kolkata, and Amritsar, the cuisine tells stories of colonial influence, trade routes, refugee migration, and royal patronage. Kolkata's street food, such as kathi rolls and Mughlai parathas, reflects the influence of British colonial culture and North Indian Muslim cuisine. Amritsar's hearty fare owes much to agrarian abundance and community cooking traditions. Each city's food scene is shaped by a mix of geography, local produce, community rituals, religious beliefs, and a shared sense of pride in culinary identity,' says the expert. Some regional dishes are woven into family traditions, celebrations and everyday rituals. Singh mentions, 'These foods balance flavour, texture and aroma in a way that is instantly comforting yet deeply satisfying. Whether it is the crispiness of a dosa, the rich layers of biryani, the softness of a kulcha paired with spiced chole, or the playful chaos of flavors in chaat, each of these dishes triggers a sensory and emotional response. They evolve with time and travel well across regions, yet manage to retain their cultural core.'
Indian Express
30-04-2025
- Entertainment
- Indian Express
‘Yeh toh apna bhaji pav ho gaya': Chef Sanjeev Kapoor recalls PM Modi's hilarious reaction to being served Emirati breakfast; how food connects cultures
Celebrity chef Sanjeev Kapoor recently shared a memorable experience of cooking for Prime Minister Narendra Modi during a visit to Abu Dhabi. Speaking about the encounter during an interview with Mashable India, Kapoor described how he carefully curated a breakfast menu that reflected both his culinary style and local Emirati traditions, ensuring everything was purely vegetarian. ' Hum Abu Dhabi mein the, toh phir maine unko apna toh khana diya hi naashte mein… toh maine local khaana bhi Emirati khaana, vegetarian sab toh (We were in Abu Dhabi, so I gave him my food for breakfast… but I also served local Emirati dishes, all vegetarian),' Kapoor said. ' Sab unhone try kiya. Kehte hain ki matlab, jo agar kisi jagah ka, culture ka, yeh pata karna hai, toh khaane se bohot acha pata chalta hai (He tried everything. They say that if you want to understand the culture of a place, food is the best way to do it).' Kapoor also gave insights into Prime Minister Modi's eating habits, highlighting his simplicity and deep respect for food. Recalling a specific moment, he said in Hindi, 'I remember serving him ful medames (a Middle Eastern dish made from fava beans). I told him, 'Sir, here they add some chopped onions, tomatoes…' and he laughed and said, ' Yeh toh apna bhaji pav ho gaya ' ('This is just like our bhaji pav').' Adding more about Modi's preferences, Kapoor said, 'His food is simple and purely vegetarian. He eats khichdi, parathas, theplas — everything.' Historically, how important has food been in helping travelers and leaders understand new places and communities? Alok Singh, expert on food history and science at Diga Organics, tells 'Food has long been one of the most intimate and effective entry points into a region's culture. Historically, traders, explorers, diplomats, and even emperors have used food as a means to connect with unfamiliar communities. Meals reveal much more than just ingredients; they reflect climate, agricultural patterns, religious beliefs, social customs, and even historical trade routes.' How have different cuisines adapted to vegetarian preferences when hosting guests with dietary requirements? Chef Sanjeev Kapoor discussed adapting local Emirati dishes into vegetarian formats for Prime Minister Modi. Singh explains that adapting recipes for guests' dietary needs is not a modern phenomenon; it's an age-old practice rooted in the principles of hospitality. 'Across cultures, hosts have traditionally modified or innovated dishes to show respect to their guests' beliefs, whether due to religion, health, or personal preference.' For instance, Singh notes, Mughal emperors were known to commission special vegetarian feasts when hosting Jain or Vaishnavite guests. In the Middle East, Christian monks travelling through Islamic regions would often be served meat-free versions of traditional dishes. In fact, the spread of Indian vegetarianism along trade routes led to the invention of entirely new plant-based variations of Persian, Arab, and Southeast Asian dishes. How common is it for vastly different regions to have versions of the same 'simple, hearty' dishes? When Prime Minister Modi compared Abu Dhabi's ful medames to India's bhaji pav, it highlighted how different cultures have similar comfort foods. 'It's incredibly common and fascinating to find similar comfort foods across vastly different geographies. Many cultures, despite having no historical contact with one another, have arrived at strikingly similar dishes using locally available ingredients,' observes Singh. From Italy's minestrone to Mexico's frijoles, and from Egypt's ful to India's chana or rajma, we see echoes of a shared human instinct, to find comfort in warmth, simplicity, and flavour. These parallels are not mere coincidences; they reflect our shared histories of migration, trade, and adaptation.
Indian Express
28-04-2025
- Entertainment
- Indian Express
‘Back to my roots': As Hina Khan shares a taste of Kashmiri comfort with Lawaasa and chai, we understand the origin and evolution of this traditional bread
Sharing a lighthearted update on her Instagram stories, Hina Khan posted a warm, comforting picture of herself relishing traditional Kashmiri bread, Lawaasa, with a cup of chai. 'Back to my roots,' she wrote. The television actor who is battling stage 3 breast cancer at the moment is known for staying connected to her Kashmiri heritage. Khan often highlights snippets of her culture and cuisine on social time, it was a moment of nostalgia and comfort, with a thick, round, slightly crisp flatbread on display — typically found in almost every Kashmiri household, especially during breakfast hours. Lawaasa carries centuries of history and community significance that extends beyond taste. To understand more about this bread, spoke to Alok Singh, an expert on food history and science at Diga Organics. Historical origin of Kashmiri Lawaasa and how it has evolved Singh mentions, 'Lawaasa has deep roots in Kashmir's culinary and cultural heritage. Believed to have been influenced by Central Asian and Persian baking traditions, it emerged as a staple bread in the Kashmir Valley centuries ago. Historically, Lawaasa was prepared in tandoors by community bakers known as kandurs, who served not just as artisans but as keepers of culinary continuity across generations.' Lawaasa and chai, particularly noon chai (the pink, salted tea), form a pairing that is both cultural and practical. (Source: Instagram/Hina Khan) Traditionally made with all-purpose flour, a touch of yeast or sourdough starter, and sometimes milk, Singh notes that Lawaasa is distinguished by its soft, slightly chewy texture and mild tang. 'Over time, while the core recipe has remained mostly unchanged, there's been a shift in how it's made. Urban households today may use ovens or skillets, and commercial bakers often incorporate baking enhancers for shelf life. However, in villages and by traditional kandurs, the method remains beautifully intact, preserving the artisanal essence of this bread.' Significance of traditional tandoor and local technique The conventional tandoor is integral to Lawaasa's authenticity. Singh notes that, unlike mechanised ovens, the clay tandoor, fired with wood or coal, 'imparts a unique smokiness and helps create a delicate balance between a slightly crisp exterior and a soft, steamy interior.' This is not easily replicable through modern baking methods. The kandurs who prepare Lawaasa have perfected the dough kneading, fermentation timing, and tandoor handling through generational learning. 'Even the way the dough is slapped against the tandoor wall impacts the bread's final texture. It's not just a baking method, it's a craft that weaves together memory, rhythm, and a deep understanding of heat and humidity, especially considering Kashmir's varied seasons,' explains Singh. Why is Lawaasa typically paired with chai? Lawaasa and chai, particularly noon chai (the pink, salted tea), form a pairing that is both cultural and practical. Singh mentions, ' Noon chai, rich in fats and salts, provides warmth and hydration, important in Kashmir's harsh winters. Paired with Lawaasa, which is filling and energy-dense, it becomes an ideal breakfast or midday sustenance, especially for people engaged in physical labour or exposed to cold temperatures.' The expert continues, 'This combination also reflects the Kashmiri philosophy of slow living and communal eating. Lawaasa is often torn and dipped slowly into a steaming cup of chai during morning gatherings, whether in homes, on terraces, or at the kandur wan (bakery shop). The pairing is less about luxury and more about nourishment, warmth, and continuity, rooted in Kashmir's climate, customs, and collective memory.'
