Biryani, one of South Asia’s most cherished dishes, is synonymous with indulgence and festive dining. Yet, its traditional preparation, laden with ghee, fried onions, and refined rice, makes it highly calorie-dense and unsuitable for frequent consumption among those pursuing weight management. With obesity and metabolic diseases on the rise, nutritionists are revisiting cultural dishes to strike a balance between taste and health. Nutritionist and weight-loss coach Mohita Mascarenhas has developed a modified biryani recipe that aligns with scientific insights on controlled fat intake and protein balance. Her approach emphasises two key adjustments: minimising ghee and pairing the dish with a low-fat Greek yoghurt raita, both supported by recent research into dietary fats, probiotics, and

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