{"id":269,"date":"2019-11-19T12:42:24","date_gmt":"2019-11-19T07:12:24","guid":{"rendered":"https:\/\/www.feamag.com\/2021\/?p=269"},"modified":"2020-06-15T11:16:05","modified_gmt":"2020-06-15T05:46:05","slug":"designing-a-diabetic-friendly-menu","status":"publish","type":"post","link":"https:\/\/www.feamag.com\/2021\/designing-a-diabetic-friendly-menu\/","title":{"rendered":"Designing A Diabetic Friendly Menu"},"content":{"rendered":"
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While restaurants are widening their menu to meet the requirements of different customers based on their religion or ethnicity, there are few restaurants that cater to those with medical conditions like diabetes, hypertension. celiac disease and chronic kidney disorder. Ahmedabad\u2019s Dhoom Dhaam restaurant has taken the lead in adding dishes that provide healthier food choices for people living with diabetes.<\/p>\n

In 2017 the World Health Organization (WHO) raised the alarm about India being the World’s Diabetic Capital. According to the World Health Organization (WHO), India had 69.2 million people living with diabetes in 2015.<\/p>\n

This got Dhoom Dhaam\u2019s conceptualize and designer Ariane Ginwala, the restaurant’s promoter Rashad Ginwala and our team thinking of creating a healthy menu that is friendly for diabetics at Dhoom Dhaam and yet palatable and authentic.<\/p>\n<\/div>\n

\"\"Zarin Mirza<\/em><\/div>\n
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At Dhoom Dhaam we focus on offering local Indian cuisine with a modern twist, trying to maintain as much as of the originality of each region’s dishes as possible with a modern play on presentation, plating, and accompaniments. The Ginwala couple called upon the expertise of Gita Patel (MS RD\/LD CDE CLT) who has been in practice as a dietician and nutritionist for over 20 years and is an expert on diabetes education. She is the author of \u201cBlending Science with Spices: Tasty Recipes & Nutrition Tips for Healthy Living.”<\/p>\n

Our kitchen team was given a brief by Rushad Ginwala that the taste should not be compromised at any cost yet the newly added dishes should take into account some of the widely prevalent medical conditions. We took the guidance of Gita Patel to educate the team on how to make essential changes to ensure dishes come under a broad categorization of Diabetes-Friendly (D), Gluten-Free (GF) or Heart Healthy (H) norms.<\/p>\n

The objective of this exercise was to be able to provide as many options for the above three categories in each section of the menu. We started the process by examining the menu and making detailed ingredient lists of each item. By doing this the kitchen team at Dhoom Dhaam realized how many commercially viable ingredients used in our kitchen were adding high-calorie intake that was not in proportion to their nutrition value. The approach followed was very simple: each item required to be classified as diabetic-friendly had to meet the nutritional standards set down by Gita Patel. We looked at making each dish rich in protein, low on fat, high in fiber, free of hydrogenated fats, and loaded with different vitamins, and at the same time tasty.<\/p>\n

We have a total of 18 items on our menu at present which represent the Diabetes Friendly group. This has added much to customer satisfaction as a diabetic dinner now only needs to focus on dishes that have a D next to them when dining at Dhoom Dhaam.<\/p>\n<\/div>\n

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The Dhoom Dhaam Bhel<\/h4>\n<\/div>\n
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Protein:<\/strong> Moong, mat and chana sprout. Saut\u00e9ed in sesame oil which is filtered and not refined<\/p>\n

Fiber:<\/strong> Onions, tomatoes, coriander and green chutney<\/p>\n

Vitamins & minerals:<\/strong> Pomegranates, carrom seeds and peanuts.<\/p>\n

Taste:<\/strong> Saunth chutney (optionally made with dates and desi jaggery), papdi poori and sev<\/p>\n

When we mix it, the highest ratio is protein then comes fiber and vitamins, and the dish is garnished with the taste elements, it is a balanced bowl of goodness which can be relished as lunch or snack by a diabetic who will feel content after eating it.<\/p>\n<\/div>\n

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Palak Fada Khichdi, Kadhi<\/h4>\n<\/div>\n
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Protein:<\/strong> Yellow moong dal, kadhi made with yogurt and chickpea flour<\/p>\n

Fiber:<\/strong> Wheat fada and palak<\/p>\n

Vitamins and minerals:<\/strong> Palak and Moong dal<\/p>\n

Taste:<\/strong> Ginger, green chillies, rice papad(optional) and a small spoon of organic cow ghee<\/p>\n

A soul satisfying khichdi made with 60 -40 ratio of fada and moong dal, the flavours of bada elachi and cinnamon tempered with green chillies and ginger enriched with spinach. Served with khathikadhi and rice papad.<\/p>\n<\/div>\n

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Saoji Chicken Curry<\/h4>\n<\/div>\n
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Protein:<\/strong> Chicken leg rendered boneless<\/p>\n

Vitamins & minerals:<\/strong> Home ground masala with coconut and whole spices along with jowar atta<\/p>\n

Taste:<\/strong> Fabulous flavour and aromas from spices and chicken stock.<\/p>\n

Boneless chicken cooked in sesame oil filtered and not refined with onions, home ground masala and chicken stock bringing the flavours of Nagpur\/Vidharba with every bite. Rich in lean protein, no cream or khoya rich gravy, high on good oils of coconut and flavours of spice. Accompanied by fresh phulkas.<\/p>\n<\/div>\n

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Zarin Mirza is a chef with Dhoom Dhaam, Tomato’s and Mirch Masala restaurants of the Ahura Group.<\/em><\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

While restaurants are widening their menu to meet the requirements of different customers based on their religion or ethnicity, there are few restaurants that cater to those with medical conditions like diabetes, hypertension. celiac disease and chronic kidney disorder. Ahmedabad\u2019s Dhoom Dhaam restaurant has taken the lead in adding dishes that provide healthier food choices … <\/p>\n

Continue reading “Designing A Diabetic Friendly Menu”<\/span><\/a><\/p>\n","protected":false},"author":9,"featured_media":270,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2,35,13],"tags":[],"class_list":["post-269","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articles","category-featured","category-innovation"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/posts\/269","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/comments?post=269"}],"version-history":[{"count":30,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/posts\/269\/revisions"}],"predecessor-version":[{"id":2273,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/posts\/269\/revisions\/2273"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/media\/270"}],"wp:attachment":[{"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/media?parent=269"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/categories?post=269"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/tags?post=269"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}