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Bips’ food funda

The shapely Bipasha Basu has the most admired skin and figure in Bollywood. The Bong beauty reveals her dietary and culinary secrets...

entertainment Updated: Feb 06, 2009, 21:10 IST
Anita Raheja-Heena Agarwal/Bollywood News Service
Anita Raheja-Heena Agarwal/Bollywood News Service

The shapely Bipasha Basu has the most admired skin and figure in Bollywood. The Bong beauty reveals her dietary and culinary secrets...

Bipasha’s Recipe: Prawn malai curry

I begin my day with A steaming cup of tea or hot water with lemon and honey before rushing out of the house if I have to go for a shoot. When I reach my sets, I eat a slice of toast, have some fruit or snack on soya chaklis.

I love to eat Melons and pomegranate. I make it a point to eat at least one full fruit everyday.

I love to drink At least three-four glasses of dabh (that’s what we call coconut water in Kolkata) or some fresh orange juice,daily.

My school tiffin box consisted of French toast, aloo parathas and besan chillas. But I got fed up of home food by class IV. I started taking a lunch allowance. But instead of spending it, I would eat from my friends’ dabbas and hoard the lunch money.

Unit food is: Something which I relished eating earlier. I am a big foodie, but I try to control myself when I am shooting because you don’t know what kind of food is in store for you! Now I call for some vegetarian salads on the sets and add some low fat food. At times, I eat some grilled chicken. A big bowl of sprouts keeps me on the go through the day.

My dinner: Was usually a big meal comprising dal, fish, chicken and two chappatis. At times, I had egg curry too. But I now have a light dinner.

My favourite salad: Fresh fruits mixed with curd, a dash of sugar, salt, mustard paste and chaat masala.

Of non-veg food, I like Seafood! I don’t eat red meat at all and rarely ever eat lamb.

My food habits: Have changed after coming to Mumbai. I loved rice earlier but now I have started eating chappatis.

What I like about Kolkata food is: The jhal muri, aloo kably and very soft rossogullas. Oh, how I miss them! And how I miss my mother’s cooking, especially prawn curry, mustard fish and Hyderabadi biryani. My father too makes exotic Thai dishes and excellent palak meat.

My cooking experience: I made Maggi noodles for the first time when I was in my teens. Now, I am an expert at making hakka noodles. I can cook dal, rajma and chicken curry too.

Desserts I like: Crème brulee, hot gulab jamuns, and hot jalebi once in a while. I did not particularly care for sweets earlier but now I am beginning to like them. But I am still not very fond of chocolates.

Drinks and beverages I like: Sipping coconut water or a hot cup of tea. On a hot summer day, I love to drink nimbu pani. My favourite mocktail is a tall glass of peach flavoured ice tea. I don’t like the taste of alcohol. But occasionally, I like to sip on a glass of white wine.

My favourite cuisines: Thai, south Indian, Bengali and Hyderabadi. I like eating at the Thai Connection, Olive, China Gate, Tian and at the Marriott coffee shop in Mumbai. I also love eating at the President but it’s so far from where I live that I don’t get the time. I freak out at Only Fish when I’m in the mood for Bengali food Grand Kakatia, Hyderabad, has an excellent buffet. They serve the best Hyderabadi biryani. At Bheema’s in Bangalore, you get the tastiest and the heaviest thali I have ever eaten.

While eating abroad, I try out all kinds of eateries. In New York I love to eat at Jaya. I just love Thai food abroad because it is so different.

My idea of a romantic meal: Tasty food and pleasant weather.

ht epaper

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