In the web series Freedom At Midnight, the diminutive Ira Dubey plays ambitious politician Jinnah’s sister Fatima. She shadows him after assuming the role of a self-appointed adviser. Ira plays a character much older than her offscreen self; she likes challenges. She says, “I am no great chef but rediscovering the joy of cooking has been most satisfying.”
My dietary preference: Non vegetarian. I enjoy my red meat and seafood once in a while. First thing I have when I wake up: A glass of water followed by a cup of coffee and one fruit.
My breakfast is: Eggs of all shapes, kinds and sizes!
Around 11 ( between breakfast and lunch): I have another coffee, maybe some nuts or a protein shake if I have done my work out.
My lunch is: Simple Indian vegetarian, that’s what I grew up on and that’s what I love. Ghar ka khaana cooked in coconut oil, ghee or olive oil. Dal, chawal, sabzi, I love palak, curd and papad like a good Sindhi, and aloo in mustard oil like a good Bihari.
My evening snack is: Bhelpuri if I’m at my mother’s house with a cup of chai especially in the monsoon or chilli cheese toast but I usually don’t snack too much between meals.
Around 5: I have a second coffee and sometimes something sweet with it. I’m a chocolate girl so dark chocolate is hard to resist . If I’m feeling indulgent I have ice cream.
My dinner is: Lighter than lunch but usually the same albeit with much more protein. I used to order-in a lot but now I prefer freshly cooked meals at home. I love Thai and Japanese cuisine. I also relish a sandwich plus smoothie if I want something lighter.
My favourite desserts are: Tiramisu and a really good chocolate fondant.
My fitness regime: At the moment Ashtanga yoga thrice a week.
Before and post workout I have: Nothing specific really , whatever my body tells me , an espresso before and some protein after .
Foods I consciously have and avoid: I try to have a balanced diet and keep the sugar on the low side. I mostly avoid processed and packaged food . That said, I allow myself a packet of peanuts or chips once in a while. Balance is key!
My favourite restaurants are: Americano and Izumi.
My favourite cuisines are: North Indian, Thai, Chinese and Japanese.
My childhood memories of food are: Rajma chawal at home, hakka noodles at Asian restaurants, Burmese khow suey from a recipe my mother learnt when I was a child – all these are comfort foods.
I can cook: Anything simple. For instance, a great spaghetti and a decent chocolate cake.
My favourite cooks in my family are: My grandmum could whip a meal out of anything and convince us it was both delicious and good for us. Her dal paranthas, delicate mutton curry and lightly fried arbi are generational favourites.
My idea of a romantic meal is: Watching a great film and ordering in 99 percent of the time or stepping out to a beautiful restaurant with great atmosphere. I am a beach girl so anything by the ocean is very romantic.
The weirdest combination of food I have ever heard about: Never had it but heard people enjoy this – curd and ketchup! Eeks!
The most exotic food I have had: Octopus
My favourite beverage and drink: I’m a red wine or tequila person when I drink alcohol. Water to hydrate through the day is obvious. Sometimes I like a home-made green or ABC.
Aglio e Olio Pasta |
My favourite recipe Aglio e Olio Pasta
Ingredients:
6 cloves garlic
6 tablespoons extra virgin olive oil
2 handfuls spaghetti Salt to taste
Red chilli flakes (as per taste)
Few fresh basil leaves
A good amount of Parmesan cheese
10 to 12 fresh mushrooms
1 tablespoon olive oil
A dollop of butter
Salt and pepper to taste
Method:
Chop cloves of garlic into thin slices and set aside. Take a large skillet, add 6 tablespoons of extra virgin olive oil. This is the key flavour so be bold. Don’t turn on the heat. Add your garlic to the cold olive oil, let it soak in there. Boil about 6 cups of water in a large pot. Grab two handfuls of your spaghetti, don’t break; gently swirl into a pot of boiling water. Add salt and cover. Set a timer for 13 minutes. (This is usually how long it takes for a nice al dente texture. You might have to test your stove and adjust accordingly) . Once done, remove a strand with a fork and throw it on the wall, if it sticks it’s done. (Experts tip)
After you’ve let your garlic soak for at least 8-10 minutes, turn on the heat to a medium- high flame and toss for a few minutes. Do not overcook. Wait till the garlic turns a golden yellow and gives a strong, delicious whiff . Add chilli flakes, as many as you like according to taste, toss for another minute or so. Turn off the heat. Drain the pasta , and keep aside some of the pasta water. Add cooked pasta to the skillet with olive oil , chilli and garlic. Add chopped fresh basil leaves and a good amount of Parmesan cheese, toss and serve immediately.
For mushrooms
Wash and cut stems of mushrooms. Place them in a bowl of cold water with salt ( rock salt is best ) for atleast 15 minutes to thoroughly clean. Drain and chop each mushroom into thin slices. Heat a pan on the stove on medium heat, add mushrooms and stir. Don’t add any oil or butter, mushrooms release a lot of water so we want to just sauté them till all the water evaporates and they are nice and dry. Add a tablespoon of olive oil , a dollop of butter and cook for a few minutes till they shrink and brown. Do not overcook. Add salt and pepper to taste. (for Oriental flavour if you want to have these on the side , add a dash of soya.)
