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Farah Khan, sought after choreographer and director, has found a balance between films and food. While she lavishes a lot of time on the first, she needs her food fast and without fuss. So it's no surprise that her latest project Happy New Year leaves her with little time for the kitchen.
I love the look of hot white rice. When I see anyone else having it, it makes me hungry.
I love the sound of tadka being given to a dal or sabzi.
I love the aroma of onions and garlic being sauted particularly when the onions are getting brown.
I love the touch of soft khichdi. I like to eat it with my hands.
Thought for food
I am a non-vegetarian: my favourites are fish and mutton.
I begin my day with two cups of chai.
I rarely have breakfast. When I am shooting I have an omelette sandwich or an idli from the canteen.
Lunch is rice, which I have been asked to stop eating, sabzi,and some chicken/mutton dish. I either have the unit food or share a meal with any of my actors.
In the evening if I am shooting, it becomes a dangerous situation because the evening nashta is very tempting. They serve chicken sandwiches/dahi wadas/samosas.
I like to have dinner by nine. I prefer ghar ka khana — kadi, a fish dish and roti. I try not to eat rice.
I had stopped working out for a year due to work and laziness but I have started it again, with my trainer Vrinda Mehta. I have shifted right opposite Nana Nani park recently so it's convenient to take four to five laps of the park at least thrice a week.
I brisk-walk and run around the park for two kilometres and then I walk up 10 floors by which time I am fainting. Later, we do weights and ab exercises.
Ideally, I should be working out 7 days a week.
I am not allergic to any food; I wish I was but I am not. I even love karelas.
I am a foodie. I wish I could be like my husband who has no interest in food. One has to forcibly feed him. He eats only when he is hungry. Nowadays I feed him aloo parathas because if I can't lose weight, let him gain some.
I am not very fond of kali dal.
I love Gujarati and Sindhi food.
My childhood memory of food is Mangola. Since I am a half Parsi, even today, when I have a Mangola or yellow dal, it instantly reminds me of my childhood. I have outgrown my taste for yellow dal because at one time we were so poor we would eat yellow dal, day in and day out.
I always carry Diet Coke, Diet Pepsi and sugar free chewing gums in my car.
For my fridge, I have given standing instructions that anda, bread and Maggi noodles should always be stocked.
Sunday lunch is usually at home. We make yakhni pulao/biryani with raita/channa masala or Sindhi curry.
My brother Sajid toh can't even boil water. And my mother cannot even boil an egg.
My grandmother cooked extremely well. For me mother's food means grandmother's food. She made excellent kheema and dahi kadi. She cooked andaaze se; I learnt it the most from her.
Nowadays I specialise in Thai vegetables. It's my recipe – it's not very spicy and retains the flavour of the vegetables. It has no oil. I can also make very good yakhni pulao and chicken dishes, but I am not very fond of chicken. Good for me, with this bird flu.
For an romantic meal, Shirish and I enjoy meals on the terrace of our new house. Shirish likes to have champagne with prawn wafers and sausages
Ideally I would like to have fish curry but it's smelly and not-so-romantic.
My favourite beverage is Diet Coke and Tang.
I don't like alcohol, it tastes like medicine. Occasionally, I like Zinfandel wine.
My favourite spice is pepper.
I am not really a restaurant person. My favourite eating joint is home. I like eating on the bed with a tray of food and the TV set in front of me.
We order a lot from Urban Tadka, especially when we have guests. I go to Rain frequently, I also like the food at Myst. When I am abroad I concentrate on Thai and Chinese fare. Busaba, London serves the best Thai food. In New York, I like roadside food.
My favourite cuisine is Indian. I have come to this conclusion after travelling all over the world for the last 20 years. My second favourite would be Thai.
Potatoes are my favourite food.
I don't have a sweet tooth. On rare occasions, I relish motichoor ladoo and Fruit and Nut chocolate.
My best dining friends are — Malaika and Amrita Arora. Don't let their figures fool you, they eat very well. I think they starve for the whole week before coming over to my place. Chunkey enjoys eating. I think Karan stopped eating many years ago; Shah Rukh has no interest in food. I have rarely seen him eating rice or a biryani. He enjoys chicken, yes. Sanjay Kapoor is a big foodie. I love the paya at his house.
My comfort food is khichdi and kadi.
My favourite dining experience is eating at the shacks in Goa.
When I went to Shanghai for a Chinese movie, I ate the best Shanghai food and not a single dish was known in India. Also, they weren't aware of any of our so-called 'Chinese' dishes whether it is Chicken chilli or Chicken Manchurian. Thankfully, the local crew knew what to order. I even tried the stinking tofu. The crew said, 'You are a real Chinese now.' But given a choice I wouldn't like to eat tofu again.
Foods I can't resist shopping for are ketchups, soup packets and sauces — things I know that I will never use for months. Shopping for food at supermarkets is more enjoyable than buying a designer outfit.
I feel guilty after I have binged. When I eat rice, my trainer makes me feel guilty the next day.
Thai Vegetables Farah Khan Style
Ingredients:
4 cups chicken broth
each of green, yellow and red bell peppers (cut into quarters)
1 bunch of spring onions (finely chopped)
1 packet baby corn (sliced)
1 packet mushrooms (washed well and cut into quarters)
10 to 12 florets of broccoli
1 carrot (cut diagonally)
6 to 8 French beans (cut diagonally)
2 stalks celery (finely chopped)
4 cloves of garlic (sliced)
1 tsp soya sauce
2 tsp corn flour (dissolved in cup water)
vinegar (as per taste)
salt to taste
white pepper powder as per taste (optional)
Method:
In a wok heat the chicken broth and boil. Add all the vegetables along with the celery, garlic and spring onions. Cover and cook on a medium flame till the vegetables are done but crunchy. Add salt and white pepper powder. Add the soya sauce to the dissolved corn flour and add it to the vegetables. Mix well. It becomes like a thick soup. Add vinegar.
Serving:
Place some steamed rice in a bowl and pour the vegetables on it. Serve hot.
I love the look of hot white rice. When I see anyone else having it, it makes me hungry.
I love the sound of tadka being given to a dal or sabzi.
I love the aroma of onions and garlic being sauted particularly when the onions are getting brown.
I love the touch of soft khichdi. I like to eat it with my hands.
Thought for food
I am a non-vegetarian: my favourites are fish and mutton.
I begin my day with two cups of chai.
I rarely have breakfast. When I am shooting I have an omelette sandwich or an idli from the canteen.
Lunch is rice, which I have been asked to stop eating, sabzi,and some chicken/mutton dish. I either have the unit food or share a meal with any of my actors.
In the evening if I am shooting, it becomes a dangerous situation because the evening nashta is very tempting. They serve chicken sandwiches/dahi wadas/samosas.
I like to have dinner by nine. I prefer ghar ka khana — kadi, a fish dish and roti. I try not to eat rice.
I had stopped working out for a year due to work and laziness but I have started it again, with my trainer Vrinda Mehta. I have shifted right opposite Nana Nani park recently so it's convenient to take four to five laps of the park at least thrice a week.
I brisk-walk and run around the park for two kilometres and then I walk up 10 floors by which time I am fainting. Later, we do weights and ab exercises.
Ideally, I should be working out 7 days a week.
I am not allergic to any food; I wish I was but I am not. I even love karelas.
I am a foodie. I wish I could be like my husband who has no interest in food. One has to forcibly feed him. He eats only when he is hungry. Nowadays I feed him aloo parathas because if I can't lose weight, let him gain some.
I am not very fond of kali dal.
I love Gujarati and Sindhi food.
My childhood memory of food is Mangola. Since I am a half Parsi, even today, when I have a Mangola or yellow dal, it instantly reminds me of my childhood. I have outgrown my taste for yellow dal because at one time we were so poor we would eat yellow dal, day in and day out.
I always carry Diet Coke, Diet Pepsi and sugar free chewing gums in my car.
For my fridge, I have given standing instructions that anda, bread and Maggi noodles should always be stocked.
Sunday lunch is usually at home. We make yakhni pulao/biryani with raita/channa masala or Sindhi curry.
My brother Sajid toh can't even boil water. And my mother cannot even boil an egg.
My grandmother cooked extremely well. For me mother's food means grandmother's food. She made excellent kheema and dahi kadi. She cooked andaaze se; I learnt it the most from her.
Nowadays I specialise in Thai vegetables. It's my recipe – it's not very spicy and retains the flavour of the vegetables. It has no oil. I can also make very good yakhni pulao and chicken dishes, but I am not very fond of chicken. Good for me, with this bird flu.
For an romantic meal, Shirish and I enjoy meals on the terrace of our new house. Shirish likes to have champagne with prawn wafers and sausages
Ideally I would like to have fish curry but it's smelly and not-so-romantic.
My favourite beverage is Diet Coke and Tang.
I don't like alcohol, it tastes like medicine. Occasionally, I like Zinfandel wine.
My favourite spice is pepper.
I am not really a restaurant person. My favourite eating joint is home. I like eating on the bed with a tray of food and the TV set in front of me.
We order a lot from Urban Tadka, especially when we have guests. I go to Rain frequently, I also like the food at Myst. When I am abroad I concentrate on Thai and Chinese fare. Busaba, London serves the best Thai food. In New York, I like roadside food.
My favourite cuisine is Indian. I have come to this conclusion after travelling all over the world for the last 20 years. My second favourite would be Thai.
Potatoes are my favourite food.
I don't have a sweet tooth. On rare occasions, I relish motichoor ladoo and Fruit and Nut chocolate.
My best dining friends are — Malaika and Amrita Arora. Don't let their figures fool you, they eat very well. I think they starve for the whole week before coming over to my place. Chunkey enjoys eating. I think Karan stopped eating many years ago; Shah Rukh has no interest in food. I have rarely seen him eating rice or a biryani. He enjoys chicken, yes. Sanjay Kapoor is a big foodie. I love the paya at his house.
My comfort food is khichdi and kadi.
My favourite dining experience is eating at the shacks in Goa.
When I went to Shanghai for a Chinese movie, I ate the best Shanghai food and not a single dish was known in India. Also, they weren't aware of any of our so-called 'Chinese' dishes whether it is Chicken chilli or Chicken Manchurian. Thankfully, the local crew knew what to order. I even tried the stinking tofu. The crew said, 'You are a real Chinese now.' But given a choice I wouldn't like to eat tofu again.
Foods I can't resist shopping for are ketchups, soup packets and sauces — things I know that I will never use for months. Shopping for food at supermarkets is more enjoyable than buying a designer outfit.
I feel guilty after I have binged. When I eat rice, my trainer makes me feel guilty the next day.
Thai Vegetables Farah Khan Style
Ingredients:
4 cups chicken broth
each of green, yellow and red bell peppers (cut into quarters)
1 bunch of spring onions (finely chopped)
1 packet baby corn (sliced)
1 packet mushrooms (washed well and cut into quarters)
10 to 12 florets of broccoli
1 carrot (cut diagonally)
6 to 8 French beans (cut diagonally)
2 stalks celery (finely chopped)
4 cloves of garlic (sliced)
1 tsp soya sauce
2 tsp corn flour (dissolved in cup water)
vinegar (as per taste)
salt to taste
white pepper powder as per taste (optional)
Method:
In a wok heat the chicken broth and boil. Add all the vegetables along with the celery, garlic and spring onions. Cover and cook on a medium flame till the vegetables are done but crunchy. Add salt and white pepper powder. Add the soya sauce to the dissolved corn flour and add it to the vegetables. Mix well. It becomes like a thick soup. Add vinegar.
Serving:
Place some steamed rice in a bowl and pour the vegetables on it. Serve hot.
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