Actress, writer, model, VJ, and producer Ishita Arun can cook a full meal but enjoys making desserts. “Cakes, brownies, cookies — basically, all the things you eat and then pretend you’re starting gym Monday onwards.” She quips, “Perfectly gol roti is still a myth I’m chasing.” Her interview has all the ingredients of a good read: humour, spice, and colour.
My dietary preference: I’m not a vegetarian, but I prefer vegetarian fare in most of my meals.
Eating non-vegetarian is: Strictly a weekend affair — like a rebellious cousin who visits only on Sundays.
On weekdays I eat: Home-cooked Indian veggies — sabziyaan jo emotional damage bhi heal kar sakti hain.
First thing I have when I wake up: Self-care ka grand opening ceremony hota hai subah-subah. Two cups of green tea, two cups of hot water with lemon, haldi, apple cider vinegar, chia seeds and finally, my real soulmate — chai.
My breakfast and lunch are: Arranged marriage types — they meet around 10:30–11:00 AM as a single brunch. It’s usually an Indian-style salad (not sad international kale), avocado, olive oil ka drizzle, some paneer or corn, achaar ka emotional touch and yes — farsan. Because Bombay blood runs spicy.
Between breakfast and lunch I have: Only water. So much water that my plants get jealous.
My dinner is: Very zen. Light Indian khana — ya the same salad life.
My favourite desserts are: Tiramisu and caramel date cake — basically, desserts that pretend to be sophisticated but are pure sin.
My fitness regime: Three days of weight training (to pretend I’m serious), two days of cardio (to repent) and sometimes yoga (to apologise to my joints).
My motto: “Train hard, but gossip harder in between sets.”
Before and after my workouts I do: Streeetching and drink lots of paani — to avoid walking like an injured duck later.
Foods I consciously have: Home-cooked vegetarian khana.
Foods I consciously avoid: Deep-fried temptations (except when samosas start whispering my name).
One favourite dish of my husband made by me: All my desserts! (He marries me again with every bite.) And my junglee mutton — because asli pyaar lamb ke through jaata hai.
My favourite cooks in the family are: My dadi, who created Bukkuno — a digestive powder so powerful it could fix a heartbreak and a bad stomach. Sudha Mausi, who makes karela taste like biryani (yes, magic exists). Rama Mausi, who makes pickles that should have their own fan club. And KK uncle, whose Kashmiri dishes — rogan josh, chaman, nadru — could bring tears of joy.
The food my mother and I bond on: Jaipur’s street food and UP-style home-cooked hing-based vegetables. Kachoris, mirchi bada, bhujiya — basically, anything that could put you into a happy carb coma.
My idea of a romantic meal: Honestly, any meal with my husband is romantic — because thanks to him, my love life and my taste buds matured. We don’t chase candles and violins — we chase good food and better conversations.
My favourite restaurants and cuisines: Love world cuisines — but my heart always defaults to a perfect roadside vada pav. Michelin star ka asli baap.
The weirdest combination of food I’ve had: I’m a serial offender. I unapologetically carry farsan and mirchi and pair them with anything — Italian pasta, Japanese sushi, French croissants… sab chalega.
During summers I prefer to have: Aam. Aam. Aur sirf aam. (Seriously, if mango season had an anthem, I’d be the lead singer.)
My favourite drink and beverage: Kokum sharbat and banta. Old-school swag, no fancy artisanal nonsense.
Family parties are: Iconic — picture high-energy, loud laughter, fabulous Indian khaana, and a lot of emotional blackmail over second helpings. Legendary nights, every time.
Tip on food for readers: Eat local. Eat simple. And eat like no one’s watching — because frankly, they’re too busy posting their own food on Instagram anyway.
My Favourite Recipe: Laal Maas (Simple and Savage)
Representative image |
Ingredients:
For the chilli paste
10–12 whole Kashmiri chillies
3–4 dried Mathania chillies (or as per taste)
Other ingredients:
500 gms mutton (curry cut)
200 gms thick curds
10–12 garlic cloves (ground to a paste)
2” ginger (ground to a paste)
2 big onions (finely sliced)
5–6 tablespoons ghee
1 teaspoon cumin seeds
4 cloves
1 piece cinnamon stick
2–3 bay leaves
1 black cardamom
4 green cardamoms
2–3 teaspoons coriander powder
Salt to taste
Method:
Soak the chillies in warm water for 15–20 minutes. Grind to a fine paste. Set aside. Marinate the mutton in yogurt, 2 tablespoons of the chilli paste, and salt. Marinate the mutton for 3–4 hours. Lightly heat ghee in a heavy-bottomed vessel. Add cumin seeds, bay leaves, cloves, cinnamon, and cardamoms. Once the cumin seeds splutter, add onions and sauté on a low flame till they turn golden. Add ginger-garlic paste and sauté for a few seconds. Add the remaining red chilli paste and coriander powder. Sauté for a few seconds on a low flame. Add the marinated mutton. Sauté the mutton on a medium flame for a few minutes till the ghee separates. Add some water and mix gently. Cover the vessel with a lid and cook on a low flame, stirring at regular intervals until the mutton is tender. Serve with bajra roti or steamed rice.
