Chef Michael Swamy in his weekend musings, dwells on the benefits of plant ingredients in our diets and the fallacies of our food consumption – Milk is something that no animal consumes after it is weaned, so why do humans consume milk?
Every time a diet plan comes up it makes me wonder as to how many times one can re-invent the wheel. Vegetarian became vegan and now we have plant based diets. The similarities to a plant based diet and veganism is almost parallel from my point of view. I am all for change and the protection of the environment and sustainability and all the magic that goes with aiding and abetting the economic cycle. Diets have in a way created trends that have adversely affected the tenets of nature to a point. Diets have come and gone and each one has left a trail of pros and cons in their wake.
The Indian diet has always been a special one for centuries; it’s been based on caste and class in more ways than one. From the Ayurvedic food that was consumed by the vast majority to the meat diets of the warriors and the Kshatriyas.
So what’s the fuss about plant based diets?
The very base of plant ingredients available across Asia is amazing. The diaspora of vegetarian ingredients I came across in Singapore and Hong Kong was amazing. Walk along any market in India and the plethora of Indian vegetables across the seasons is equally incredible.
The fault lies in the responsibilities of chefs and culinary curators who don’t want to create the change that people need. Housewives and home cooks have been playing with pure vegetarian fare for decades. The introduction of sugars, milk, ghee if one really notices is controlled by the Governments and co-operatives who want you to consume something that benefits them and not you.
Plant based diets are anything and everything that comes and grows in nature. From fruits and vegetables to grains and grasses. The use of derivatives like oils and nut milks and nut cheeses and millets and grains. The true magic lies in the hands of the chefs and home cooks. They are the ones who can introduce them to a wider audience and this also ensures a certain level of sustainability.
The organic path
Many chefs are creating dishes using just vegetables and grains and fruits and their by-products. Milk is something that no animal consumes after it is weaned, so why do humans consume milk? Plant based diets use milk derived from nuts and grains. Plant based food is full of magical nutrients, but one has to remember that only by being organic can one’s bodies can derive maximum benefit from it. Streamlining the certification of organic products and making sure farmers adhere to an organic way of growing produce will boost consumer confidence in plant produce.
A plant based diet can curb and cure several ailments and even cure several diseases. It’s all about a lifestyle change at the end of the day. But like every diet, one has to be careful in ensuring that the body still gets all the nutrients it needs. Fats play an important role in one’s diet and so do vitamins and proteins. So researching ingredients as much as possible is very important if one chooses to go on a plant based diet. For Asians and Indians, it’s probably easier as the consumption of meats is not very high. Getting rid of the dairy and sugars is another challenge altogether.
The many benefits of a plant based diet are easy weight management, loads of natural energy and a better health program. Most of all it creates less stress on the environment and is easily maintainable. The challenge here is how does one implement it by making it a daily element in one’s diet. How does one make it mystical and creative and enjoyable?
A few chefs have tried their hands at veganism and plant based diets. A few starred restaurants are also creating exotic dishes based on these diets. One has to think on how does one make it a sustainable trend rather than a one off fad.
