The need of the hour is fine food, and how do we define “fine food” that is not detrimental to one's health. The rise of Lifestyle diseases is heavily upon us. The connect with nature has disappeared with modernisation and urbanisation. As chefs we have a responsibility to what we serve to our guests. The journey of changing one's palate and creating healthier menus without actually calling them healthy is a challenge these days. In many of the restaurants that I have handled, I have seen guests come in asking for dishes that will not affect their allergies and other problems. Changing well known dishes and altering their profiles without affecting the taste and experiential quotient is what I have to resort to. This book is all about the familiar dishes and how we change them by using superfoods and super ingredients to lower ones' blood sugar levels. How to up one's protein intake at the same time consuming less of meats. While the book is majorly vegetarian and touching upon the vegan aspect we have kept a small percentage of non-vegetarian dishes. The book is an all colour book, with almost 80 recipes