People quite often express surprise when I say that Steve and I typically eat Indian food at home. The consensus is that Indian food is very oily and full of fat. If your only experience of Indian food is from the occasional takeaway at Hussein's Raj Bhaj, then I can see how the perception may arise but it is the equivalent of an Indian stating that all European cuisine is deep fried following a trip to the local fish and chip shop!
The basic principle is that fat is tasty. As such, the majority of food (of all cuisines) served in restaurants is high in oil, butter, ghee or cream. I concede that some Indian restaurants take this too far and the texture of the dish can become too greasy and unappetising - especially when there is a layer of oil floating on top of the dish. Please do not assume that that is typical Indian home cooking - and it is certainly not an example of good Indian cooking.
Even in good Indian restaurants there are dishes that are high-calorie options that can easily be avoided:
- Avoid deep fried appetizers e.g. samosas, bhajias
- Avoid obviously fat filled curries e.g. butter chicken (the name says it all)
- Choose chappatis or boiled rice instead of naan (made with butter) or pooris (deep fried)
- Choose fresh fruit for dessert instead of the traditional Indian desserts e.g. kulfi (made with condensed milk), jambu (deep fried and soaked in syrup).