It’s official. WAGS love curry.
When a curry is cooked healthily, it’s the perfect dish for people watching their weight, especially when you’re in the limelight. Head chef at Massala Indian restaurant in Surrey located near Chelsea FC’s Cobham training ground, has revealed how super skinny WAGs manage to keep their double zero figures, whilst enjoying sumptuous dishes from the sub continent, dispelling the myth that authentic Indian food is calorie laden or fattening. He reveals: ‘The truth is real Indian food is incredibly wholesome and many spices have health benefits, stimulating the body’s metabolism and promote weight loss.’
Massala is no ordinary high street curry house. Located in the prosperous commuter village of Cobham, where the average house prices is in excess of £1.5 million, the restaurant has been named one of the three top Indian restaurants in the UK by the Cobra Good Curry Guide 2013.
The menu includes such starters of Pan Fried Goan Scallops tempered with mustard seeds, the Massala Platter of exquisite chicken, lamb, seafood and paneer dishes and mains like Patrani Machchi, a whole sea bass prepared in traditional Parsi fashion, steam cooked with coconut, sesame seeds, coriander and mint.. Also on offer is Lobster Massala – now there’s a dish fit for fine diners.
Quizzed as to how his WAG clients keep their figures Chef Sunil said; ‘Our cooking is light – unlike some, we don’t go mad with ghee, cream or oil.’ Sunil’s WAG clientele tend to opt for dry dishes such as oil-free Ajwiani Jhinga, (prawns) grilled in a clay oven and steamed Pastrani Macch (fish). Many stick to vegetarian dishes at lunchtime, including the tasty Khumb Hara Pyaz (mushrooms and spring onions), Paneer Mirch Massala (cottage cheese with peppers in onion and tomato sauce), Sukhi Meloni Subzi (peas, carrots, broccoli, corn and beans in a spicy tamarind sauce) and Okra Kumuri (ladies’ fingers with onion and garlic).
Those watching the carbs tend to avoid rice and breads or go for boiled, rather than friend pilau. Sunil blames the reputation of Indian food being fattening on traditional high street curry houses which have anglicised dishes on which many diners gorge themselves. By ordering deep-fried popadums, sweet chutneys, a starter, several main course curries, with rich, oil-laden sauces, pilau and copious amounts of booze, it not uncommon for a diner to consume 5,000 calories in a sitting.
For those that cannot get to the Surrey restaurant, but want to follow its healthy eating regime, Chef Sinha has devised a 7-day WAG diet featuring their favourite dishes, which is available to download from the website.