Masala Memoirs
Masala Meets Medicine: Bhavesh Patel
From Panama to Pharmacy in the US, this Gujarati-American health expert is blending science with spice.
Roots and Recipes
Bhavesh Patel’s story begins in Panama, Central America, where he was born before moving to the United States as a child. School lunches may have been all-American, but evenings were pure Gujarat—fragrant shak, lentils slow-cooked with turmeric and cumin, and soft rotis straight off the tava. This daily rhythm of cultural blending shaped not just his palate, but his worldview.
The Health Check
As a pharmacist, Bhavesh sees familiar patterns in his Indian and South Asian patients—high blood sugar, cholesterol, and blood pressure. The common thread? Meals anchored in white rice, generous pours of oil or ghee, and fried snacks. Still, he pushes back against labeling Indian food “unhealthy.” The problem, he says, isn’t the food itself, but portion sizes and imbalance. “Rice, ghee, parathas—they all have their place. It’s about how often, how much, and what you pair them with.”
What We’re Getting Right
Bhavesh believes some traditions are worth fiercely protecting. Daily vegetables woven into shak. Lentils as a staple protein source. Spices like turmeric, cumin, and ginger that quietly fight inflammation. “These are the gems of our food heritage,” he says, “and they belong in every kitchen, even in the U.S.”
Where We Trip Up
Then there’s the flip side—our deep cultural habit of overfeeding. Endless chai-and-snack offerings to guests. Sweets at every celebration. It’s love expressed through food… but sometimes love with a side of high glucose. “It comes from a place of warmth,” Bhavesh says, “but without balance, it can harm.”
Blending Two Worlds
At home, Bhavesh follows a hybrid model: Gujarati lunches that anchor him to his roots, Western-style dinners that fit his family’s lifestyle. For parents raising kids in the U.S., he suggests the same approach. “Let them have pizza,” he says, “but also make palak paneer — something they crave. Blend both cultures instead of choosing one.”
Indian Food, For Everyone
With non-Indian patients, Bhavesh happily recommends trying Indian cuisine—praising its rich flavors and health-boosting spices. But he pairs the enthusiasm with a dose of science: watch your portions, be mindful with ingredients. His goal? To help people see Indian food as one of the world’s most flavorful, balanced diets—when eaten with intention.
Myth to Bust
The one misconception Bhavesh wishes would disappear? That Indian food is inherently bad for you. “It’s not the cuisine—it’s how we use it,” he says. “Moderation, variety, and fresh ingredients can turn any Indian kitchen into a health haven.”
