• Diabetics - If you are a diabetic like me, or have family members who have diabetes, you know that diabetics have to control their portions. The buffet is not the right place for that. Its like taking an recovering alcoholic to a pub for a celebration. Most buffets are priced with the expectations that their patrons will probably eat at least 2-3 rounds. If you are a disciplined diabetic, you will probably eat much less than what you paid for.

• Individuals on a diet -  While you may not be diabetic, you may be pre-diabetic or on a weight loss program and again buffets are not the place to be. 

• Wastage of Food - Buffets encourage people to waste food. If you don't like it, ditch it (for fans of the movie Jaane Bhi Do Yaaron - "Thoda Khao, Thoda Phenko"). I have seen many plates go to the trash can with the food having been barely eaten. For a country with a high poverty level, its a criminal waste to throw away such food. 

According to the World Diabetes Foundation, India has the most diabetics in the world with roughly 50 million. The number is expected to grow to over 70 million by 2015. With the recent growth in the middle class wealth, there are certain elements and trends that I see that will make this situation even worse over the next few years.


Genetics - I cannot say this based on any proven scientific evidence but as I look around, I feel that there is something genetically different among Indians that make us prone to diabetes. Diabetes is normally associated with overweight and people who are closer to 50. However, I was 36 years old when I was diagnosed with diabetes. I am 5'11 and was about 63 kgs at the time. My father was the same age when he was diagnosed. I know a few others now who are young, not overweight and diabetic. Is there something genetically different among Indians, that makes more prone to diabetes? 

Its Diwali once again and our kitchen gets busier than usual with the preparation of snacks and sweets. We try and make at least 5 items every Diwali and it's a lot of fun. It helps bring in the energy and memories of being in India. This year, the first snack that we made was the Masala Puri. Masala Puri is a crispy and mildly spicy puri that is created by deep frying some dough.

Masala puri can be made in many different ways but the basic recipe is the same. Masala puri is made using wheat flour, turmeric and ajwain or cumin seeds. The dough is rolled into small balls, flattened using a rolling pin and deep fried in oil. Take a look at the pictures below to get an idea for the steps. 

You can find the recipe for Masala Puri in our recipes section.  Masala Puri is really easy to make and you should consider it on your Diwali snack list. You can get a pretty big batch done rather quickly. We were able to get a box of 50 puris completed in less than an hour. If you store them in a nice air tight container, they will stay nice and crisp for a few days. We had a lot of fun making them today and now the air is filled with smell of fresh crisp puris. Next on our list, some Besan Ladoos.