Hai dum

Anupam Kher
As varied as his choices in roles are, anupam loves to experiment with food too however dum aloo is his favourite dishu00a0



u00a0I am
Non-vegetarian but it keeps changing.u00a0u00a0
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u00a0I begin my day with
Warm water with half a spoon of haldi in it.u00a0u00a0u00a0u00a0u00a0

u00a0MY breakfast is
Five almonds, anjeer, papaya and a toast. I have a satisfactory breakfast.u00a0u00a0u00a0
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u00a0MY Lunch is
Home cooked vegetarian food like simple roti, sabzi as I do not prefer non-vegetarian dishes during lunch.u00a0

u00a0My evening snack is
A brown bread vegetarian sandwich.u00a0

u00a0My dinner is
Sabzi, dal, roti or any non-vegetarian dish. I have anything that's tasty.

u00a0In sweets i like
Everything as I have a sweet tooth. There was a time when I ate one rasgulla daily before sleeping. I love sweetsu00a0-- soan papdi, chocolates...u00a0

u00a0My fitness regimen is
I walk and do breathing exercise which keep me fit and healthy.u00a0

u00a0My favourite cook
My mother. She excels in making dum aloo, paneer and rogan josh. She makes excellent Kashmiri food.u00a0

u00a0 I cook
Dum aloo and rogan josh.u00a0

u00a0My best diningu00a0u00a0friend is
Myself. Sometimes I like to dine with Yashji (Yash Chopra) as he is a big foodie like me and David Dhawan who also relishes good food.u00a0u00a0u00a0u00a0

u00a0My idea of a romanticu00a0u00a0meal
I haven't thought of that.

u00a0My childhoodu00a0u00a0memory of food is
When I was a kid, I loved dahi chawal cooked by my mother. And my grandmother cooked awesome saag while my bua made delicious phirni and custard. And when I was teaching in Lucknow, I loved the biryani and Tunde kebabs.u00a0u00a0u00a0u00a0

u00a0My sunday lunch is
I am mostly working so I have never planned a lunch as such.u00a0

u00a0I resemble
A potato because I mix with everyone.u00a0u00a0

u00a0My fridge always has

Haven't checked of late but I guess chocolates as I find them heavenly.u00a0u00a0u00a0
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u00a0I can't resist buying
Pav bhaji and bhurji.u00a0
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u00a0I always carry
Apples, naryal pani, chocolates, pudin hara and Combiflam.u00a0u00a0u00a0u00a0
u00a0
u00a0I am allergic to
Kaddu, ghea and turai. I don't like gooey veggies.u00a0

u00a0My comfort food
Is potatoes, dal and rice with a dash of ghee.u00a0

u00a0On the sets ofu00a0u00a0apartment
We used to have the best of chicken sandwiches.

u00a0My favourite...

Cuisine: I love South Indian and Kashmiri cuisine. In Sindhi cuisine I like dal, mathi. Italian is tasty too.u00a0u00a0u00a0

Spice: Kashmiri food has the best spices. They are enough to make anything taste yummy.u00a0

Beverage: Herbal tea with honey and ginger.

Favourite Restaurant

Anupam says, "I relish Thai, Chinese and Lebanese cuisine. I like Patara restaurant in London which serves excellent Thai food. For Indian cuisine I eat at Chor Bazaar.

I also love the food served at Mahesh lunch home."

Patara in London is touted as one of the best restaurants for Thai cuisine. Opened in 2002, the place has earned many awards and accolades.

On their menu find Slices of Raw Tuna in a Lime and Lemongrass Vinaigrette, Fillet of Seabass Chargrilled in Banana Leaf and Perfumed Panang Curry.

On request, they will also customise a menu.

Favourite Recipe: Dum Aloou00a0

Ingredients

250 gm baby potatoes
Oil for deep-frying
1 tbsp oilu00a0
1/2 tsp turmeric powder
2 tsp red chilli powder (or as per taste)u00a0
1/2 tsp saunth (ginger powder)u00a0
1/2 tsp asafoetida powder
Salt to tasteu00a0

Method

Boil the potatoes and cool. Prick uneven holes with a fork.

Deep-fry the potatoes on a medium flame. Lightly heat one tbsp oil in a non-stick pan. Place the potatoes in it.

Add the powdered spices and salt. Mix well and cook on a low flame for 15-20 minutes, gently stir at regular intervals.

The delightful dish will be cooked shortly.