Mumbai chefs share their personal food hacks to enjoy healthy food

Eat the rainbowAs a relatively new parent Alex Sanchez chef and restaurateur Americano and Ottra has been reminded just how important it is to build meals around a wide and colourful range of foods ldquoEat the rainbowrdquo has become more than just a saying mdash itrsquos a simple powerful way to ensure variety balance and better nutrition on the plateFilling meals with naturally colourful fruits and vegetables encourages better eating habits for the whole family Keeping cooking techniques simple and seasoning minimal allows their natural flavours to shine while preserving the nutrients that growing bodies need So for Sanchez itrsquos about nurturing curiosity appreciation and a lifelong relationship with wholesome foodGoing OMADChef Rahul Panjabi founder Bang Bang Noodle says he has moved to one meal a day ldquoFor me it wasnrsquot about calorie restriction as much as it was about changing my bodyrsquos chemistry The biochemistry of fasting works very differently I didnrsquot have to count calories or obsess over food choices mdash my body naturally began craving simpler whole foods Itrsquos something thatrsquos genuinely worked for me and over the last two months Irsquove lost about 14 kilos So this is something Irsquod like to also continue in 2026Homemade Chilli ChickenTry this The homemade chilli chicken is very different from the restaurant version Instead of frying it with starch the chicken is gently poached Itrsquos then tossed with sliced chillies a touch of soy sauce and plenty of garlic and onions for prebioticsPrep thy mealMeal prep has truly been a gamechanger for Jasleen Marwah chef and founder Folk in Kala Ghodarsquos approach to healthy eatingmdashand one of my biggest learnings from 2025 Planning and prepping ahead saves time and money cuts down on food waste and removes the daily stress of figuring out what to eatldquoWith cooked vegetables rice and proteins ready to go putting together meals becomes effortless A quick stirfry a comforting soup airfried bites or even a simple fried rice can come together in minutes Most importantly it gives me the freedom to enjoy nourishing homecooked food mdashwithout lastminute ordering in or waking up the next day wishing Irsquod eaten betterrdquo she addsGive it a detoxFirebackrsquos cluster executive chef Kaustubh Haldipur says ldquoAs chefs we are on our feet all day and eating hours can be irregular so one change I am focusing on is having my meals at fixed times I am also cutting down my gluten and dairy intake which Irsquove found helps with my overall health and energy levels perfect for the jobrdquo This shift is also influencing what he does at Fireback ldquoWe are introducing a vegan menu that focuses on clean flavours lighter dishes and thoughtful cooking without compromising on tasterdquo he addsKISS mealKeep it simple says Chef Lakhan Jethani cofounder and executive chef of Mizu Izakaya who is looking to adopt a more mindful way of eating in 2026 mdash one that balances nourishment with flexibility His day begins with hot water infused with turmeric and pepper followed by a singleshot black coffee Breakfast is wholesome and proteinforward bananas seasonal fruit homemade yoghurt mixed nuts a protein shake and eggs with toast Lunch is usually at his restaurant mdash whether itrsquos a sandwich or rice and dal he keeps protein and fibre in mind Dinners are light with soups and greens allowing occasional indulgences and a fasting window of 12ndash14 hours