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Recipe for health

Vegetarianism can do your system a world of good. That was the focus of a recent seminar in the city

PHOTO: S. R. RAGHUNATHAN

THE VEG MESSAGE Rashmi Uday Singh (third from left), with (from left to right) Willi, Australian chef, Preetha Reddy, MD, Apollo Hospitals, Anita Ratnam, danseuse, and Dr. K. P. Mishra, cardiologist at the seminar at Chola Sheraton

You can sneer all you want, as you dive into your steaks and fried chicken. Vegetarianism, you might say, is for cows, or peace seeking hippies in batik prints and bandannas. But you've just got to face it — vegetarianism is becoming increasingly popular. It's hip to eat salads, and healthy to shun meat. As people desperately seek wellness, in a world laden with pollution and deep fried chicken, it's also becoming increasingly clear that a largely vegetarian diet can do your system a lot of good.

"Because anatomically, physiologically and by our structure, we are born and created to be vegetarian," stated Dr. K. P. Mishra — renowned cardiologist, author and teacher of cardiology — at a `Celebrate Life Through Vegetarianism' seminar organised recently by the Apollo Centre of Excellence for Women, at the Chola Sheraton. "We don't have canine teeth," he continued, "We don't have claws, and we don't have a short intestine. Feed a dog meat, and it'll never have a heart attack. Feed it to a guinea pig — a creature that's naturally vegetarian — and it'll have a heart attack in two months." Dr. Mishra added that India would be the "heart attack capital of the world by 2020. We are marching towards becoming the capital of hypertension, diabetes, metabolic problems... " Changing food habits, he stressed, will make a large difference to the nation's health.

If the idea of haunting hospital corridors doesn't scare you as much as the thought of wearing last season's trousers, then here's another reason to cut out meat. It's fashionable, and a lot of the celebrities are doing it. "Paul McCartney, Brooke Shields, Amitabh Bachchan... " listed food critic and writer Rashmi Uday Singh, adding, "vegetarianism is becoming very, very popular — and vegetarians now come in all shapes and sizes."

Gourmet's guide

Rashmi, in fact, recently released "Around The World In 80 Plates: The Gourmet's Guide to Vegetarian Cuisine." The glossy book, interspersed with luscious photographs, brings together recipes from surprisingly far-flung corners of the globe. There's Blueberry Gnocchi from Werfen in Australia, Red Pepper and Brie Soup from Cairo, Rum Baba from the island of Capri and Black Rice and Palm Sugar Pudding from Adelaide. "Around The World In 80 Plates" also features recipes from world famous chefs and celebrities: Charlie Trotter from Chicago's tells you how to create his Flourless Chocolate Beetroot Cake with Kumquat Sorbet and there's a rustic pasta salad recipe from supermodel Cindy Crawford. There's even a recipe for Aubergine, Tomato and Cherry Tomato Stacks that Rashmi managed to wrest from the famously temperamental Gordon Ramsey, the three Michelin starred celebrity English chef.

Danseuse Anita Ratnam discussed the importance of freedom of choice at the seminar, saying that when she was a child her parents let her choose what she wanted to eat. They had parallel kitchens, she said, "one where we didn't cook any non vegetarian food, or even use garlic or tomatoes," since her grandparents, who stayed with them, were strict vegetarians, and the other was used for everything, since her parents did a lot of entertaining. Their two-kitchen system continues, and her children too have been allowed to choose what they want to eat. "As for myself, I find that when I don't have rehearsals, I can easily stay vegetarian," said Anita. However, when she travels abroad and is "expected to hit the ground running," she finds adding salmon to her diet helps keep her energy levels up. "You just need to listen to your body."

Chef R. C. Willi Willson, Director, Food and Services, The Park, agreed with this view, though he confessed that he was vegetarian only in the sense that he ate food that fed on vegetarian food. Nevertheless, he said, he believes that both your food as well as your lifestyle is important if you want to be "well." Chef Willi talked about how important it is to exercise and eat regular meals. And if you're a pure vegetarian, he said, make sure you know what went into your meal. Because, very often, vegetable soup is made with beef stock, puddings are made with gelatine (which is made from animal bones) and cakes are laced with egg. "Read labels, and ask questions."

But most important, to quote the common consensus, understand your body, and work with it. Apparently your system already knows what's good for it. All you have to do is co-operate.

SHONALI MUTHALALY

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