What chefs eat

The secret to chefs being able to stand for hours in a kitchen, keeping up the energy, staying creative and tasting a hundred plates a day, is that they eat light and simple. Lots of vegetables, controlled portions, and food that connects them to home. Some of India’s leading chefs tell us how they eat, so they can leave their palates clean to create wonders for diners.

Chef and director, Lavaash by Saby,

Mineority by Saby, Fabrica by Chef Saby

I used to eat a lot of junk food, but now I try and eat clean. I lose my appetite if I see a lot of food at once. I like food cooked with personal attention, food cooked for me. I begin my day with a litre of green tea — a leaf; no tea bags for me. I eat fruits in the morning. At lunch, I will choose something simple, like dal roti or grilled or boiled vegetable and chicken. I avoid white foods such as maida, which I find difficult to digest now. No white sugar, milk or processed foods either. Dinner is early and light if I’m not out. Even when I do eat out, I prefer simple food; nothing with excessive masala and spices. But if you give me something new to eat, whether it’s horse meat or octopus, I’ll try it!

Chief patron, Nueva;

food stylist and author

 

I eat regular food: egg, toast and coffee for breakfast; rice and a gravy for lunch; soup and salad for dinner. I try to eat meals at the same time every day, and have dinner by 7.30 pm. In fact, we try to get all the staff to eat then, but it’s difficult. Sometimes, we even forget to drink water! I must have my soup for dinner daily though.

 

 

 

Chef, TV show host, author

When you cook fancy, you eat simple! I am trying to eat healthy these days, so I start with dalia porridge or two eggs, sunny-side up, with pink salt, cracked black pepper and sumac powder. Lunch is a meal in a bowl or two bajra rotis with dal, vegetables and fish or chicken, sometimes chickpeas. If I’m out for lunch,

 

I try and pick a grilled chicken breast or a sandwich. Dinner is a piece of chicken, a bowl of soup and a crunchy kuchumber or salad. I snack on sev puri, but if I’m out late, then I’ll do myself a nice late-night egg burji snack, balancing health and indulgence!

Chief patron and chef, Benares, Sindhu, Hawkyns and Indian Essence, UK

When my wife and I shop, we like to keep it straightforward: we choose what’s available in the market at that time of the year. Nature does its best to the ingredients in season. It’s also economical, because the product in season tends to be a lot cheaper than what’s not. We prefer fish over meat. Breakfast is cereal or fruits and green tea. I eat lunch and dinner with the staff at the restaurant. I tend to eat small portions of whatever the chef lunch is and if I feel hungry in between, I like to eat a fruit. If you eat well, you don’t need pills. I keep telling my kids this.

Chef and TV show host

When you’re checking food for quality all the time, it becomes a product. I like to eat a home meal cooked for me that is simple, hearty and satisfying. Rice is a staple, rotis too, and I love bread and butter. Breakfast is bread and eggs, oats or cereal with organic honey. For a snack, I’ll have a small bowl of poha, kala chana chaat or a sandwich. Lunch is generally vegetarian, with a piece of fish or chicken occasionally. For dinner, I like to do low carb. I enjoy yellow dal, rajma, saag (greens) — three or four-ingredient dishes.

Anton Mosimann

Heads Mosimann’s London and takes us through his food philosophy that extends to the way he eats

“I believe in eating healthy, fresh, honest food that must taste of what it is. So chicken must taste of chicken! I like to steam, grill or poach, to achieve this, and don’t use cream or butter or anything risky. I use olive oil for the fat, fresh herbs, lots of salads, vegetables and fruits. I eat seasonal, local food and believe one should go to the market when cooking for oneself to touch, feel and smell what you’re buying.” Mosimann’s daily food consists of: Breakfast — an apple, yoghurt, berries and pine tree honey that reminds him of his childhood; Lunch — steamed fish with tomato paste and shallots or a black bean sauce and salad with an olive oil-balsamic vinegar dressing, topped with grated cheese; Evening meal — steamed or poached chicken, vegetable or a salad. He doesn’t eat potato, barely ever eats bread, at times eats some rice, but is not averse to pasta or pizza if he’s in Italy.