Spicing Up Your Plate with Healthy Benefi ts


photo credit: cheyney barrieau By Morgan Ferrarotti, Eat IN Connecticut Contributor


Star Restaurant Group, (Thali, Thali Too, Oaxaca, INDIA New Ca- naan) dishes up a whole new meaning to savoring great, healthy Indian food locally across the Nutmeg state at his restaurant loca- tions. INDIA, his newest restaurant which opened in December 2016 in West Hartford Center, boasts a menu with exclusive reci- pes delivering health benefi ts while complementing its exceptional fare. Guests can experience locally sourced, Farm to Table dishes with British Colonial overtones.


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A master of his craft and a culinary artist, Chef Prasad is pioneering a new approach to healthy eating when indulging in Indian delectable dishes. “By integrating Indian spices and herbs such as Turmeric, Cardamom, Garlic, Ginger and Fenugreek into our dishes, we bring a whole series of health benefi ts to our dining guests,” says Chef Prasad. “From respiratory disorders, to joint infl ammation to relieving the common cold, many of our dishes have ingredients that help combat a variety of ailments that people experience every day.”


Take Chef Prasad’s Shrimp Moilee recipe, for example. Several ingredients provide a host of benefi ts. The black mustard seeds are generally rich in minerals and a good source of anti-oxidant;, the ginger helps relieve the common cold, heartburn and upset stom- achs; and turmeric helps prevent Alzheimer’s Disease and joint infl ammation. Another dish in Chef Prasad’s cuisine collection


here’s a whole new meaning to spicing up your meal in Con- necticut. Whether you dine in West Hartford, New Haven or New Canaan, International Chef Prasad Chirnomula of Five


is Bhel Poori. This Indian street food style dish includes cilantro, which is said to help treat skin infl ammation, high cholesterol, anemia, indigestion, blood sugar disorders and other physical ail- ments. Tamarind, another ingredient included in this popular dish, is said to help treat rheumatism, fevers, sore throat, sunstroke and other conditions. “It’s a ‘win-win’ with these dishes,” says Chef Prasad. “The unique fl avors combined with the health benefi ts puts INDIA and my other restaurants into a category of their own.” Other signature dishes on INDIA’s menu include the Chicken Tikka Masala, Vindaloo, Lamb Chops and their crispy baby kale (which also delivers a whole group of health benefi ts!) chaat drizzled with tamarind and date chutneys.


What other herbs and spices that are commonly used in Indian dishes are good for your health? Cinnamon, giving Indian dishes a refreshing taste and an aromatic smell, is said to be dia- betes-friendly and insulin resistant. Cumin, which completes most Indian dishes, is said to alleviate digestion problems and causes of the common cold. Saffron, which adds color and spice to desserts and biryani, is said to have the ability to treat depression, improve memory, prevent the loss of vision and also serve as an anti-oxi- dant. Cloves are known to treat tooth problems and aid digestion. One of the strongest spices in Indian cooking is asafoetida. With its strong, pungent fl avor, this spice changes the dynamic to any dish being served. It has been identifi ed as a health benefi t to help treat asthma, coughing and bronchitis.


Impressing the restaurant industry for over 30 years, Chef


Prasad was featured on the Food Network’s hit television show, “Chopped”, where he demonstrated his masterful culinary skillset to compete against some of the best chefs in the country. He was also acknowledged by the esteemed Rosengarten Report, as “the most exciting Indian Chef in the United States”. He has defi ned a whole new niche for “Indian” fare and seeks for all of his locations to be “foodie” destinations with a healthy twist.


“The local Connecticut community – including my fellow res-


taurateurs, chefs and dedicated patrons - have been very welcom- ing to my vision of delivering healthy and cutting edge cuisine,” says Chef Prasad. “I value the local support and think it is impor- tant to give back in whatever ways my teams and I can. Cooking up kindness in the community while delivering healthy dining options is at the forefront of our mission.”


12 Natural Nutmeg - October 2017


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