It is a very popular misconception in India that the food for the patients (served in hospitals or in the homes) or the food low in oil or not having oil at all are the most pathetic thing one could have in his mouth. A weight-loss diet (zero oil) or the food for the patients (bland, tasteless) is one of the nightmares, and the reason is also simple; they are actually made so. The hospitals or the ladies cooking in houses just forget that the food they are making has to be taken by the person who is physically ill not mentally, and he very much preserves all his sense for the taste! The result is obvious; patients start avoiding food, they feel puckish after having food, they become irritable, and finally, their health starts getting deteriorated over a while.

In SAAOL we give a lot of emphasis on the cooking and variety part. In all Saaol camps and lectures, we give special time and focus on the methods of healthy cooking, we make it a point that in all SAOOL camps all the participants should be served with zero oil meal and snack so that they come out of the misconception that zero oil food is bad to eat. Most of the participants make it a point to tell us that food that they had in the camp was much tastier than the regular oily food which they eat in their house and restaurants. The art of making tasty food lies in expert and judicious use of great Indian herbs and spices and in learning the tactics of putting them in food without using oil. It is very important as it is next to impossible to continue with the food over a long period if one is not finding it tasty at all. The day he will get a chance to eat normal and tasty food he will lose his control. This is not going to help the patients especially if they are suffering from lifestyle diseases as their diet has to be permanently changed to undo the damages an erratic lifestyle has already done in the body. So, to make a particular diet a regular part of life, it is necessary to make it very normal and rather tastier, for one to develop a liking for certain food first it has to be good to his tongue.

To serve the interest of the taste buds Dr. Chhajer has written several recipe books for breakfasts, lunches, dinners, and even snacks. In these books, Dr. Chhajer has tried to cover all Indian food so that it could cater to the needs of all Saaol’s patients spread over the whole Indian subcontinent.