Like her mother Bhagyashree, Avantika Dassani is a careful eater. She is choosy about her acting assignments—and her diet too. Before chai, she has a combination of ingredients with water—it depends on what “my body/weather/ skin is going through.” Avantika, the star of Inn Galiyon Mein, a romantic drama that adds a dash of the impact of social media for a different flavour, shares her food fundas.
My dietary preference: I’m a vegetarian who eats eggs.
My favourite dishes are: Fried rice, dosa, and potatoes in any form! A good aglio e peperoncino pasta, dal khichdi, and dumplings—aah!
First thing I have when I wake up: A glass of hot water with lemon. Some months it could be kesar with lukewarm water, or collagen powder, or chia seeds in water. And then, a morning cup of chai.
My breakfast is: I love breakfast! It’s usually a full meal for me. So it’s ragi dosa, poha, dalia, upma, or protein pancakes. I also sometimes add in a small bowl of fruits.
My lunch comprises: This really depends on the plan of the day. On a regular day, it’ll be something like sabzi with a bowl of curds and some rice—or it could be moong dal chilla, khichdi, or a quinoa salad.
My evening snack: Midday meals are something I look forward to because usually I need a boost of energy, especially before an evening workout. I like to eat bhel, makhana chaat, ragi dosa, poha, vegetables/protein cutlets—sometimes with almond flour wraps. Right now, I might also go for mangoes and chaas to keep the body cool.
My dinner is: Soups, green salads, quinoa salad, rice paper/lettuce wraps, moong dal/besan chilla, rice and dahi, roasted or tandoori vegetables. I eat vegetables and protein cutlets on days I’m hungry. When I need that extra carb, I eat some extra rice or potatoes to ensure I get good sleep. And every now and then, I order Chinese or whip up some pasta at home!
My favourite desserts are: Panna cotta, brownies, cookies, and ice cream.
My fitness regime: A combination of weightlifting, boxing, pickleball, walks, and jogs.
After my workouts I have: If I have had a heavy workout especially with weightlifting, I drink a protein shake. Otherwise, an ABC or a green juice with amla juice.
Foods I consciously avoid: I try to avoid dairy, sugar, and gluten because they don’t suit my body.
I can cook best: I keep trying new recipes, but quinoa salad, rice paper or lettuce wraps, and pasta are my go-tos when I cook!
My favourite cook in the family: My Dada makes a mean pav bhaji. We look forward to the whole family coming together for that special meal.
My childhood memories of food are: Aam roti was a staple during summers. Even now, during summers, once in a while, I have aam roti for lunch.
My idea of a romantic meal: A good Chinese/Asian meal is always a top choice for me! Good food is a love language for me, regardless of cuisine.
My favourite cuisines: I’m a big foodie, so it could be Italian, Chinese, Thai, or Mexican. For breakfast, I relish South Indian fare.
My favourite restaurants: Yauatcha, Bombay Canteen, Pali Village Cafe, Koko, and Dakshinayan.
The weirdest combination of food I’ve had: Chocolate dosa—but it was really good! Thinking of the dosa just took me back in time, and I might have it again soon!
During summers: I absolutely love mangoes, even though they are not great for my skin. I follow them with some chaas or chia seeds to keep my stomach cool.
My favourite drink and beverage: Apart from regular masala chai, I love all kinds of tea—green, oolong, fruit, flower, white—I’d go for any of it. I also like to have Diet Coke, soda and lime, or sparkling water with special meals.
Recipe of Quinoa Salad
Quinoa Salad |
Ingredients:
1/2 cup quinoa
1 cup water
1–2 tablespoons olive oil
8 to 10 cloves garlic (finely chopped)
1–2 green chillies (finely chopped)
1 packet mushrooms (washed well and cut into quarters)
6 to 8 florets broccoli
1 carrot (cut diagonally)
6 to 8 French beans (cut diagonally)
1 teaspoon vinegar
1 teaspoon soya sauce
Chilli oil (as per taste)
Chilli sauce (as per taste)
Method:
Boil the quinoa in 1 cup of water in a heavy-bottomed vessel. Bring to a boil, then reduce the heat. Cover and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and let it cool. Slightly oven-roast the quinoa and set it aside to dry. In a wok, lightly heat oil. Add garlic and green chillies. Sauté on a low flame until golden. Add the mushrooms and cook on a high flame until the water evaporates. Add the remaining veggies and cook on a medium flame until the veggies are done but still crunchy. Once it slightly cools, add the quinoa, vinegar, soya sauce, chilli oil, and chilli sauce. Gently mix and serve.
PS: You can add vegetables of your choice.
