Chef Subhash Shirke: Ensure the cleanliness of lentils, pulses, rice and other grains by washing them thoroughly. Beyond a simple rinse, soak your vegetables for a couple of hours in water to eliminate wax, pesticides and other impurities

Chef Nikhil Kedar: Choose to steam, bake, grill, braise, boil or microwave your foods, rather than deep fry them. Use non-stick cookware. Microwave or steam your vegetables instead of boiling them to retain the nutrients

The selection of quality ingredients stands as a crucial aspect of cooking, wielding a deep influence on taste, flavour, nutrition and overall health. Chefs consistently strive to make fresh and wholesome choices, opting for ingredients that enhance the dining experience for guests while promoting clean eating practices

Garima Dev Verman (Nutritionist): Mushrooms are porous and can absorb water, making them soggy. Instead, use a damp cloth or a soft brush to clean them

Chefs emphasise the importance of achieving balance among the fundamental elements of a dish, such as salt, bitterness, sourness and umami, to make the most of your food. Another helpful tip is to add seasoning and herbs towards the end of the cooking process when the food is nearly ready. This practice aids in retaining the flavours and preserving the nutritional integrity of the dish