Chef Michael Swamy, celebrated food art stylist, photographer and author is all set to launch his book for Diabetics. Chef says, “In a home that loved food and to party and tables filled with an array of delectable dishes, life changed dramatically when my mum (the late Jane Swamy) was diagnosed with stress related diabetes. The menus at home changed and she always yearned for something sweet at the end of the meal.”
He adds, “So it was a relatively easy task to put together this book when I was approached by Bloomsbury. The many meals I have curated at restaurants has always been about balance and giving customers a nutritious meal rather than one they that’s tailor-made for an unseen audience.”
The steady increase in ‘lifestyle diseases’ has among other things, meant that Diabetes has become a health crisis. So, if you’ve recently been diagnosed with Diabetes, understanding what is safe to eat can be tricky. However, taking steps to control the disease doesn’t mean depriving yourself of tasty food, instead it means eating a balanced and healthy diet.
In this comprehensive diabetic cookbook, Chef Swamy introduces readers to carefully curated recipes for anyone cooking for diabetics. Discover how the profiles of familiar dishes like lentils and khichdis can be altered by using easily available superfoods and super ingredients-without affecting their taste and experiential quotient and yet at the same time help in lowering blood sugar levels. Alongside the over 70 delicious recipes divided into soups, salads, starters, breads, beverages and desserts, find out how you can increase your protein intake with fewer meats on your plate.
The Diabetic Cookbook is scheduled to be released in May and you can pre-book it on Amazon if you wish.
A graduate of the prestigious Le Cordon Bleu, London, Chef Michael Swamy is the food consultant with The Organic Magazine for his outstanding work with Pugdundee Safaris and the forest Menu and his work in the mountains of Uttarakhand with boutique resorts like Te Aroha, following the principles of sustainability and helping the locals by introducing their cuisines to a wider audience. Chef Michael is a pioneer in the area of food media and is a food stylist, food writer and travel photographer. He has authored The East Indian Kitchen, Masala Dabba, Easy Guide to Pairing Indian Food With Wine and is a several time Gourmand Award winner for his work.
Also read: Cooking Wild with Chef Michael Swamy
