Radha Thomas has a new book out that has the low-carb cauliflower as its star
A colleague has been on the Atkins diet for several weeks. The kilos are dropping, amid talk of meals revolving around bacon and chicken steaks, but I’m not convinced. I like my carbs too much to cut them out of my diet, though my bathroom scales would state otherwise. That’s when I hear of jazz musician-cum-author Radha Thomas’ new book, The Cauliflower Diet. The ‘white’ that she encourages us to eat has just 26 g of carbohydrates (per 500 g) and is gluten free. It can also be turned into, wait for it, bisibelabath, pizza, steak or sushi!
Journey of discovery
“I’ve always been on some diet or other—mostly Atkins. But after a while all that meat just gets to you,” begins Thomas, recalling how, about five years ago, she had stumbled upon a recipe for cauliflower rice, which set her on a new path. “I started experimenting, making paella, thayir sadam and biryani,” she smiles. “Mine is not a diet book—it’s a diet/health/taste book,” she adds.
Good and bad
The book has 42 recipes that range from Chinese and continental to Indian—each created and perfected in Thomas’ kitchen. “Though I don’t have a background in nutrition, for the last 20 years, I’ve been working as a journalist and business development person and my beat was health. So I’ve written a lot on it and, for the book, I did plenty of research and spoke to experts.”
But even as I consider picking up a few kilos of cauliflower—encouraged by Thomas telling me she dropped 18 kg in seven months—I must ask: what about the diet’s less-appealing side (cauliflower is known to cause flatulence and is a no-no for people with thyroid issues). “If you eat too much of rajma, you will not be pleasant to be around. It’s all about moderation,” laughs Thomas, stating that she has dedicated an entire chapter to the negatives. However, she adds that her book is for “the 90 per cent who don’t have thyroid problems, but suffer from diabetes or heart disease”.
`299. Published by Penguin Random House, the book will be on shelves. —Surya Praphulla Kumar