Top Indian Chef Reveals Secrets of the "WAG Curry Diet"
The head chef of the Massala Indian restaurant in Surrey located near Chelsea FC's Cobham training ground, has revealed how super skinny WAGs manage to keep their double zero figures, whilst enjoying sumptuous dishes from the sub continent.
Chef Sunil Kumar Sinha is keen to dispel the myth that authentic Indian food is calorie laden or fattening.
How often do you see an over weight Indian chef? The truth is real Indian food is incredibly wholesome and many spices have health benefits, stimulating the body's metabolism and promote weight loss. Our cooking is light - unlike some, we don't go mad with ghee, cream or oil.
Massala is no ordinary high street curry house. Located in the prosperous commuter village of Cobham, where the average 
The area is not just home to Chelsea's multimillionaire footballers. Many international sporting and show biz figures also live nearby including regulars Freddie Flintoff and PR Guru Max Clifford, yet Chef Sinha is unphased by the illustrious clientèle that come through his doors, having cooked for Princes Charles and the late Princess of Wales.
The menu includes such starters of Pan Fried Goan Scallops tempered with mustard seeds, and the Massala Platter of exquisite chicken, lamb, seafood and paneer dishes. Mains feature Patrani Machchi - a whole sea bass prepared in traditional Parsi fashion - steam cooked with coconut, sesame seeds, coriander and mint.
Also on offer is Lobster Massala - a fresh whole Lobster in its shell cooked with lime and turmeric in a pepper Massala sauce with fresh curry leaves.
The restaurant offers a five star wine list to complement the outstanding food. Created by Massala's Sommelier Maria Rodriguez, who previously worked with Gordon Ramsay and Terence Conran. The list includes a Corton Charlemagne Grand Cru, Rollin 1998 and the Dom Pérignon 1999 Champagne.
Sunil’s WAG clientele tend to opt for dry dishes such as oil-free Ajwiani Jhinga, (prawns) grilled in a clay oven and steamed Pastrani Macch (fish). Many stick to vegetarian dishes at lunchtime, including the tasty Khumb Hara Pyaz (mushrooms and spring onions), Paneer Mirch Massala (cottage cheese with peppers in onion and tomato sauce), Sukhi Meloni Subzi (peas, carrots, broccoli, corn and 
Those watching the carbs tend to avoid rice and breads or go for boiled, rather than pilau rice - which is fried. Different regions of Indian eat rice or bread, not both.
The diet in village subcontinent will largely consist of pulses such as lentils, curried vegetables and plain rice or wheat-based bread such as chapatti, said Pat Chapman, editor of the Cobra Good Curry Guide, who added, "Village India rarely eats meat because it is expensive - locals obtain all the protein, carbohydrates, minerals and vitamins they need from such a diet."
Sunil blames the reputation of Indian food being fattening on traditional high street curry houses which have Anglicised dishes on which many diners gorge themselves.
By ordering deep-fried popadums, sweet chutneys, a starter, several main course curries, with rich, oil-laden sauces, pilau and copious amounts of booze, it not uncommon for a diner to consume 5,000 calories in a sitting.
For those that cannot get to the Surrey restaurant, but want to follow its healthy eating regime, Chef Sinha has devised a 7-day WAG diet featuring their favourite dishes, which is available to download.
For more information visit www.massalacobham.com