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This is the official Swellcast of Pan Macmillan India. For more info, please visit: http://panmacmillan.co.in/
In Conversation with Harsh Kedia, a.k.a, 'A Diabetic Chef'
Well, the popular verdict seems to be a big emphatic yes, but hold on, I have somebody here with me today who holds a different point of view. His personal triumph in managing diabetes has ignited a passion within him to share his knowledge and experience and spread the message that living with diabetes need not hold one back from their full potential. It's a pleasure to welcome Harsh Kedia, a Mumbai based entrepreneur, author, TEDx speaker, and a celebrated chef to this conversation
Harsh Kedia
@chefharshkedia · 2:11
My journey and the kitchen has been very varied. I've had like the best of experiences, innovating, some really, really cool stuff even when I was quite young, to burning my hands, having like oil burns and to have oven burns, et cetera. So that's been that. As a younger boy with diabetes, more so. We had a lot of doctors and nutritionists who are part of my journey who would say you can't do this and you can't do that
Thank you so much for that. In your book, Harsh, you have managed to push the boundaries of the do's and don'ts of diabetic eating and managed to bust the myth that diabetics cannot have sugary treats. Do, tell us a little bit about the research that went behind these recipes. Also, I really love how you structured the book with specific sections devoted to daisy sweets with AC suites, smoothies, et cetera
Harsh Kedia
@chefharshkedia · 2:01
A lot of people like French pastry, but French pastry is not the easiest that comes through to a lot of people. So the flow of the desserts in the book is also ranging from easy medium hard, easy, medium hard. So if you pick up a recipe awning alternative, you'll find an easy recipe after every difficult recipe. And as a country, we're very hooked on to our Indian daisy mathie
Oh, my God. Did it really take a year and a half? Amazing. So hudge. All thanks to a host of sugar substitutes that we have to choose from, people now can get their calorie free sugar fix sans guilt. And in your book, you have used stevia, a plantbased sugar substitute for most of the recipes. Why? Stevie? Stevia over the available options, if I may ask?
Harsh Kedia
@chefharshkedia · 2:03
It does not give you a carb spike, it doesn't give you a sugar spike. It can be held by anyone and everyone who should be health costs and people who are okay with their lifestyle, but like, they want to make a healthier switch. And for people who are leading regular lives, also can also switch to CBI. Right? So CBI basically medieval. It's a plant derivative. It has no side effects
And healthier alternatives to snacking are growing in popularity, especially in chocolate. And in India, a diabetic chef has been innovating with a range of vegan, sugar free dark chocolates in rich new flavors. So how has the Indian market welcomed these innovations? Do you think that these vegan chocolate versions will soon be interchangeable with their dairybased cousins? And what is the future of chocolate look like to you?