Is food the elixir of life? Yes, we all live to eat

Are you a foodie? I’m a big time foodie. I can eat as much as I want.

Are you a veg or non-veg? I’m omnivorous. Thursday is the only day when I don’t have non-veg.

Favourite cuisine: Kashmiri

Favourite dish: Kashmiri Rogan Gosht

Favourite restaurant: There’s no particular favourite restaurant but I like to eat at JW Marriot, Legacy of China, Holiday Inn and Grand Maratha

A must at my breakfast table… Spinach raita

Sugar or sugarfree for my tea/coffee. It’s always sugar for me

Lunch generally consists of… Rice, couple of chapattis, dal, chicken/fish, yoghurt and salad.

For high tea I have… only tea

Dinner generally consists of… Roasted chicken/ tandoori prawns or fish. I never eat rotis or rice at night. If there is no non-veg then, I merely have soup or salads.

Dessert delights… Brownies with creams and caramel custard

One thing I can’t resist.. Kashmiri Mutton Keema Kofta

My favourtie drink (non-alcoholic)… Lime juice

My favourite drink (alcoholic)…For an occasional drinker, I would have any thing be it whisky, vodka or wine

For a date I usually prefer… what the girls wants or if she isn’t decided then we go for Chinese

At parties, I usually eat… fruit salad, ice cream or salads

Experiment with food? Yes, at home I do try mixing say chicken with fish

Most unusual dish I’ve tasted… At every restaurant, I ask for their unique dish. Well, I did like the oysters at Legacy of China

On the streets, I love to have.. Vada Pav, Sandwiches

One place I would never eat again… Sasural at Lokhandwala. They served me a half- cooked tandoori chicken. They replaced it with another chicken dish which was again pretty bad. I just left the place.

Do you cook? Yes, I cook regularly

A recipe that you can share with us.. Kashmiri Dum Aloo

Boil 4-5 potatoes (Don’t forget to make small holes in it)

Put mustard oil in a pan and once hot fry the potatoes till they turn gold

Take out the potates and put 4 cloves in the same oil, add 2/3 tbs of red chilly powder and then stir at low flame

Add ¼ cup of water and stir till it becomes thick, add a bit more of red chilly powder

Once the gravy thickens add 1tbs of saunf (anise) powder, ginger power and little bit of turmeric powder

Put the fried potatoes in the gravy and then add salt

Heat on low flame for 15-20 minutes and then add a pinch of Kashmiri Tikka Masala

Dress it with 3/4 red dry chillies

Heat for 5 more minutes and its ready to serve