Eat on the go

Chef Delzad K Avari, chef and founder of Del’z Kitchen
During service when you’re sending out food or at the stove, there is no time to eat. But we remember to keep hydrating. Post service, we move to comfort food, something that’s easy to pick up or cook. When I was in the Caribbean, post service, I would pick up a doner kebab or shawarma from street-side stalls. They would sell a chole puri-like dish called doubles, which had a flat puri topped with imli chutney and hot pepper sauce; another favourite was aloo pie, an oblong dough with aloo and jeera that was filled with chana masala or chowmein. And if I was eating at home, it would be a simple sandwich of cold cuts, or my secret guilty pleasure, ramen. When I was working at the Taj Mahal Hotel, I would head to Bademiya nearby. After 12 to 14 hours of cooking, tasting and service, you don’t really want to spend time making anything. You want to just plonk yourself in front of the television, eat and sleep!
Pro-tip for a quick filling meal: Stock salad leaves in the refrigerator. Keep a pre-made salad dressing of honey, mustard and balsamic. You can toss it together with a protein like boiled eggs and your favourite veggies.

Watch that sugar count