Masala Memoirs
Masala Meets Medicine: A Doctor’s Take on the Indian American Plate
Dr. Minesh Patel on turmeric, tradition, and tweaking your thali
Meet Dr. Minesh Patel
Born and raised in Montgomery, Alabama, Dr. Minesh Patel is a proud Asian American with deep Gujarati roots—and an even deeper understanding of the complex relationship between food, identity, and health. As an Oncologist/Hematologist in the U.S., he’s seen firsthand how food can either nourish or nudge us toward chronic illness.
His double lens—rooted in Indian culture but sharpened by Western medicine—makes him the perfect bridge between generations of eaters, from dadi’s dal to Whole30 kale bowls.
Dadi- Paternal grandmother
Dal- Indian soup made with pulses
The South Asian Diet: Strengths & Struggles
When asked what health issues he sees most often in Indian and South Asian patients, Dr. Patel doesn’t mince words:
“Our diets are rich in carbs and fats, and very often lacking in protein. Combine that with our genetic makeup, and South Asians are three times more likely to develop acute coronary syndromes compared to other ethnic groups on the same diet.”
But he’s not here to throw the entire Indian kitchen under the bus. In fact, there’s a lot he defends—and celebrates.
Ghee, Rice & the Myth of the ‘Unhealthy’ Thali
“There’s a big misconception that Indian food is unhealthy because it includes ghee or rice,” he says.
“Actually, ghee is one of the healthier fats—far better than butter or refined oils. And our diet includes an amazing range of vegetables, fermented foods, and spices that offer anti-inflammatory and even cancer-preventing benefits.”
His advice? Watch out for the deep-fried snacks and oil-drenched shaaks (vegetable curries), but don’t fear your daal, roti, or homemade kachumber salad.
The Hidden Power in Indian Spices and Vegetables
Dr. Patel urges families to hold on to traditional ingredients like turmeric, garlic, dried coriander, lentils, okra, and eggplant. Not only are they high in fiber and micronutrients, they also reflect a plant-forward tradition that Western diets are only now starting to embrace.
“A lot of Indian spices have medicinal properties. Turmeric, for example, is anti-inflammatory. Garlic helps thin the blood. Coriander has digestive benefits. These aren’t trends—they’re time-tested.”
Tough Love for White Rice and Oil-Heavy Cooking
Still, not everything passes the health check. Dr. Patel doesn’t shy away from critiquing everyday habits:
“White rice with every meal? That’s a problem. Try switching it up with brown rice, quinoa, or farro.”
And while he supports ghee in moderation, he cautions against the excessive oil found in everything from idra to saag.
The Pressure to Westernize—and the Pushback
Navigating lunch boxes and dinner tables in the U.S. isn’t always easy for immigrant families.
“There’s definitely pressure to conform,” Dr. Patel admits. “Kids don’t want to feel different. But it doesn’t have to be one or the other.”
He recommends incorporating one or two “Western” meals a week—Mexican, Italian, or even fusion recipes—to keep things flexible and fun. His own family eats Indian food 5–6 times a week, by choice.
On Food, Family & the Indian Table
One of the most beautiful things about Indian food, he says, isn’t just what’s on the plate—but who’s around it.
“Indian cuisine is deeply communal. It’s not just about what you eat—it’s about sitting together, talking, sharing, and passing down knowledge through generations.”
He believes that when kids are involved in the kitchen—learning how to cook, experimenting with spices—they build not only healthy habits but cultural memory.
Myth-Busting the Curry Complex
What’s one myth Dr. Patel wishes more people would drop?
“That all Indian food is spicy or that it's just endless curry,” he says. “That’s so far from the truth. Indian food is incredibly regional, versatile, and adaptable. There’s truly something for everyone.”
And perhaps most importantly, Indian cuisine is not just about flavor—it’s about function. It heals, it connects, and when tweaked thoughtfully, it can be one of the most nourishing diets in the world.
Final Dose of Advice: Eat the Rainbow, Cook with Heart
Whether he’s talking to Indian patients or curious non-Indian foodies, Dr. Patel keeps it simple:
“Eat your vegetables—all colors of the rainbow. Embrace lentils. Enjoy your spices. And remember, food isn’t just fuel. It’s culture. It’s connection. And in our case—it’s medicine.”
