Turmeric Face Masks: IN. Chicken Tikka: OUT?

Hair Oiling. Eyebrow Threading. Turmeric Face Masks.

Routines I once saw as a necessary evil to tame the beast (that beast being puberty) and transform my look from toe up to glow up, soon grew into moments of mindfulness. A spiritual escape that I became grateful Mumma Mistry had shared with me, in the same way many other mothers, grandmothers, sisters, cousins, and aunties did with girls from my generation, and thousands of generations before that. Because these habits aren’t just about looking good. They’re about feeling good. So it’s no surprise the rest of the world now wants in on these brown girl beauty secrets.

Thanks to a recent explosion of South Asian skin and haircare brands like Fable & Mane, Ranavat, and Delhicious, plus a host of British, American and Canadian South Asian beauty influencers like Kaushal, Glow By Monica, & Seerat Saini reclaiming their culture and with it, these practices, ancient Ayurvedic beauty and wellness rituals have made it to the mainstream.

Yet, there’s one area of South Asian culture that is still notoriously branded as “unhealthy” in the Western world… our food.

Bridgerton Season 2, showed the iconic Kate & Edwina Sharma taking part in a “pithi ceremony”. One of many holy rituals before a wedding, turmeric is mixed with rose water and gram flour and smoothed onto the bride and groom’s skin to keep nazar (evil eye) away.

Every new year, diet culture sets out to convince you that Indian food is “bad”. It’s oily. Creamy. And - as many middle aged white men have taken pride in telling me (even though it’s really f*ing weird that they do) - “it goes straight through you. The sh*ts are explosive! You’ll be on the bog for bloody hours” (seriously though, if fresh vegetables and a few ground spices are having this affect on your body, you clearly need medical assistance. Definitely speak to a doctor. And also, definitely do not tell me. Seriously, why are you telling me?)

And sure. If you’re ordering from you local Taj Mahal or Indian Palace (chicken bhuna, lamb bhuna, prawn bhuna, mushroom rice, bag of chips, keema naan and nine poppadoms anyone? - Gavin & Stacey fans will get it) then naturally the restaurant-version of these dishes will be more indulgent. That’s true of most restaurants, whatever the cuisine. Especially since a lot of recipes were sweetened with butter and cream back in the 70s to make them palatable for British tastebuds.

But the Indian food I grew up with, and the recipes I use at home today, are different. Made purely from fresh vegetables, a mixture of legumes, tangy aromatics, and warming spices that not only add a flurry of flavours and depth to dishes, but are also loaded with nutrients. Dr Rupy Aujla, author of “The Doctor’s Kitchen” talks about this at length. How foods that are rich in plant-based ingredients can fuel a "vibrant and fulfilling life, free of disease”. That spices like cumin and turmeric are great for your gut and can help to ease inflammation.

As well as being nutrient dense, a lot of Indian food is naturally vegan (as in… it doesn’t need a meat substitute or some rare overly-expensive ingredient that you can only find in the deepest darkest corner of Whole Foods in Piccadilly) Plus, it’s extremely cost effective.

Harvey Nichols’ new Super Glow Menu which has been designed to “promote internal wellbeing” features traditional Indian spices and ingredients,

And it’s not like these traits have gone unnoticed. Like most things on TikTok, they’ve just been rebranded so they’re easier for the Western world to digest. Haldi Doodh became turmeric lattes. Dhal became vegan spiced lentil curry. And the affordable and sustainable ethos behind Indian cooking became a “capsule kitchen” (like a capsule wardrobe, but instead of building a foundation of clothes, you build up ingredients). Just the other day, Harvey Nichols launched their Super Glow Menu, featuring a series of “superfood smoothies” that will make you “glow with wellness”. The star ingredients? Turmeric. Black pepper. Ginger. As Mumma Mistry would say… I told you so.

I know what you’re thinking - what is in a name?! As long as more people are getting to enjoy nutritious and delicious food at a fraction of the cost, it’s not a big deal.

But without the right recognition, as always, the culture gets burdened with a bad rep (there’s a whole spcheal I could go into about how toxic diet culture is rooted in colonialism but I’m trying to keep this short and sweet. Definitely look into it though. Once you see it, you can’t un-see it)

So. The next time you want to overhaul your health, wipe that turmeric mask off your face and add a dollop to your dish instead (should go without saying but don’t literally use the turmeric that was on your face). Indian food can - and should - be eaten as part of a healthy lifestyle.

And to get you started, I’ve put together a list of my favourite South Asian food bloggers below. Expect chillies, spice, and to set your tastebuds alight!

Nisha Vora, food content creator and founder of Rainbow Plant Life

Rainbow Plant Life, Nisha Vora

Nisha’s recipes ignited my newfound love for tofu. Her plant-based dishes are satisfyingly spicy and deliciously nutritious. Sometimes my corporate girl lifestyle does not go hand-in-hand with my desire to cook hearty homemade dinners. But Nisha shares helpful hacks on how to turn 1 hour of “mini prep steps” on a Sunday into five-days worth of fast and flavourful meals that keep weekday dinners fresh and frugal (and my belly, full!)

Dr Ruby Aujla, founder of The Doctor’s Kitchen

The Doctor’s Kitchen, Dr Rupy Aujla

If the Spice Girls telling you to spice up your life wasn’t enough to convince you, then The Doctor’s Kitchen definitely will. Rupy shares a wealth of ideas on how to simply and seamlessly add an abundance of health-boosting herbs, plants and spices into your everyday dishes. But this isn’t about the recipes for me. It’s learning about the power of a (mostly) plant packed diet, and the ways in which it can transform your health.

Shahi Daal by Santana Modha, food creator and founder of Santana Feasts

Sanjana Feasts, Sanjana Modha

Have you ever been cuddled by a curry? Me neither. But that’s how watching Sanjana’s videos makes me feel. Her dishes are the epitome of comfort food. Deliciously delivered in a brain-tingling whisper. Sanjana Feasts captures all of the classic Gujarati dishes I grew up with. They’re indulgent and irresistible. Perfect for a Saturday night supper. I’m so excited for her first ever recipe book to launch this September. Keep your eyes peeled and your stomach empty.