Most savory dishes we come across are often loaded with refined oils, white flour, excess salt, and heavy dairy: ingredients that make them tasty for a moment but tiring for the body in the long run. Here, I take a different route: one that’s lighter, conscious, and kind.

Instead of refined oils or butter, I use wholesome fats like cold-pressed coconut oil or nut butters: and focus on sautéing or baking rather than deep-frying. Instead of maida or refined rice, I rely on nutrient-rich grains like millets, brown rice, and whole flours that keep energy steady and digestion smooth. For creaminess, I skip dairy and use nut milks, cashew cream, or coconut milk that bring richness without heaviness.

Packaged sauces and spice mixes are replaced with fresh herbs and homemade pastes that add depth and authenticity to every dish. And rather than overcooking vegetables, I let them stay vibrant: steamed, stir-fried, or slow-cooked to preserve their nutrients and flavor. I also choose rock salt or Himalayan pink salt in moderation, balancing taste naturally with lemon and herbs.