How diabetic chefs thrive in the kitchen

Starting his day at 8.30am, chef Harsh Kedia, popularly known in the social media world as ‘A Diabetic Chef’, immediately checks his blood sugar before enjoying a healthy breakfast, usually comprising oats or eggs. “Managing my diabetes is about balance. I’m surrounded by food all day, so I’ve had to learn how to make choices that support my health without sacrificing creativity,” says the cookbook author, motivational speaker and former ‘MasterChef India’ contestant, who was diagnosed with type 1 diabetes at the age of 14.

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Like Kedia, there are several chefs who navigate the complexities of diabetes while continuing to fuel their passion for food. While dabbling with sugar-laden, high-carb foods, or the constant stress of running a kitchen or working long hours, can take a toll on their mental and physical well-being, they have changed the way they cook and think about food, and even run their kitchens. In doing so, they’ve become a source of inspiration for those around them.

A NEW PERSPECTIVE ON FOOD

Chef Rajesh Roy, executive chef at The Leela Bhartiya City, Bengaluru, was diagnosed with diabetes recently after he decided to do a blood test. “As a chef, this revelation was life changing. The long hours, irregular meal timings, and constant exposure to high-carb, rich foods presented a significant challenge in managing my blood sugar levels. I had to rethink my eating habits, embrace more balanced meals, and find ways to stay active despite the demanding nature of my profession.”

But rather than seeing this as a setback, Roy decided to see it as an opportunity. “It inspired me to explore healthier cooking techniques, develop low-carb and diabetic-friendly menus, and educate others on the importance of mindful eating.” For Roy, diabetes became a new lens to view food. “I now prioritise meal planning to ensure I have healthy snacks readily available to prevent resorting to high-sugar options during busy moments,” he affirms. Drinking water regularly, avoiding sugary drinks and consuming balanced meals to maintain a stable blood sugar level, are some of the ground rules he follows.

“Furthermore, stress management is essential in such a high-pressure environment. I have adopted mindful breathing techniques, taking regular breaks, and staying organized—each of which contributes to better blood sugar control and overall well-being.”

ADAPTING TO CHANGE

Chef Mahesh Ramaswamy, head chef, Long Boat Brewing Company, Bengaluru had a similar experience when he was diagnosed with diabetes at the age of 45. “The first symptoms I noticed were digestive issues, frequent urination, a burning sensation in my feet and palms, and problems with my eyesight,” he recalls. “It really threw me off my routine and made me feel lazy.” Like many chefs, Ramaswamy found it difficult to balance the high-energy demands of his job with the need to manage his diabetes. “Tasting food constantly during a shift can be tough and affect the appetite. Standing for long periods, eating non-protein foods, junk foods, and consuming a lot of food due to taste can increase our diabetes levels,” he notes. But with time, Ramaswamy has learned what works for him. “The key to managing diabetes in the kitchen is knowing what to eat, when to eat, and what not to eat. I had to prioritise physical activity, have a decent breakfast, and limit my intake at lunch and dinner,” he explains.

BALANCING HEALTH & INDULGENCE

For both Roy and Ramaswamy, balancing rich, indulgent dishes with healthier options is one of the toughest parts of their jobs. Roy has found ways to create flavourful, low-carb alternatives without sacrificing taste. “I use Greek yogurt instead of cream, almond flour instead of regular flour—simple swaps that keep my blood sugar in check,” he explains. “For my customers, I focus on healthier cooking methods like roasting or grilling instead of deep-frying, and I infuse my dishes with herbs and spices to elevate the flavour naturally.”

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Ramaswamy, too, has learned to navigate this balance. “For myself, I focus on eating more vegetables, leafy greens, sprouts, and grilled chicken,” he says. “For my customers too, I avoid starchy vegetables like potatoes and corn, and instead, I suggest healthy salad bowls with leafy greens, grilled chicken, and a bit of butter—because butter, when used right, is actually beneficial for people with diabetes.”

A SWEET SOLUTION

Coming back to chef Kedia, he turned his experience into his passion and went on to create ‘Conscious Mithaiwala’, a brand that creates guilt-free sweets, in 2020. “After my diagnosis, I couldn’t find any desserts that were both healthy and indulgent. Most sugar-free options lacked the richness and flavour I loved. So, I decided to create my own,” notes Kedia. The company, which started as a small project with the goal of offering sugar-free Belgian chocolates, gummies and spreads, is now a successful business, with products sold all over Mumbai and on leading e-commerce platforms. “It’s been a rewarding journey. I get to help people enjoy indulgent desserts without compromising their health,” expresses Kedia.

For these chefs, living with diabetes hasn’t just changed how they cook—it’s changed how they think about food, health, and their role in the kitchen. Roy’s experience has deepened his understanding of nutrition and inspired him to create healthier options for both himself and his customers, as he points out, “Rather than seeing diabetes as an obstacle, I chose to view it as an opportunity for healthy habits.”

Kedia, too, has found a new sense of purpose in balancing his health and his culinary creativity. “Food can be both a creative expression and a tool for maintaining health,” he says. At the end of the day, these chefs are proving that diabetes doesn’t have to stand in the way of their passion. In fact, it’s inspiring them to cook smarter, live healthier, and share their journey with others—one delicious, diabetic-friendly dish at a time.

Deepa Natarajan Lobo is an independent journalist based in Bengaluru.

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