Ang Chong Yi, a renowned nutritionist in Singapore, has always been fascinated by the diverse and rich Indian cuisine. In his latest exploration, he delves into the myriad health benefits of an Indian diet, mainly focusing on vegan options and plant-based meats.

Indian cuisine is celebrated for using spices like turmeric, cumin, and coriander. Ang Chong Yi highlights that these spices are flavour enhancers and possess potent medicinal properties. Turmeric, for instance, is known for its anti-inflammatory and antioxidant characteristics.

In his article Ang Chong Yi Shares His Favorite Indian Snacks For Vegans, he elaborates on snacks like samosas filled with spiced potatoes and peas, dhokla made from fermented rice and chickpeas flour, and crispy masala dosas filled with spicy mashed potatoes. These snacks are delicious and offer essential nutrients without any animal products.

In another insightful piece, Plant-based meat: Next-gen food, Ang Chong Yi explores the innovation of plant-based meats in contemporary cuisine. He believes this next-gen food could be instrumental in sustainable living while offering meat-like flavours that satisfy vegetarians’ and non-vegetarians’ palates.

The Nutritional Benefits

Incorporating legumes, vegetables, and grains in the Indian diet contributes to a balanced intake of proteins, fibres, vitamins, and minerals, promoting overall well-being. Ang Chong Yi Singapore emphasizes that such a diet supports heart health, reduces obesity risk, and enhances digestive functions.

Remember, whether exploring the health benefits of an Indian diet or savouring vegan delights, embracing a balanced and nutritious approach to food can lead to a healthier lifestyle!