Who penned 50 Maestros 50 Performances:The Best of Indian Classical Music, differ in their culinary tastes

Ayaan and Amaan Ali Khanu00a0
Who penned 50 Maestros 50 Performances:The Best of Indian Classical Music, differ in their culinary tastes
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u00a0I am

Ayaan: Non- vegetarian who gets sudden green attacks.

Amaan: Non- vegetarian.u00a0
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u00a0I begin my day with

Ayaan: A cup of tea though I intend drinking water but it doesn't happen.
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Amaan: Nothing until I brush my teeth. Coffee is next on the agenda.u00a0

u00a0MY breakfast is

Ayaan: Egg whites, cereal and brown toast.
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Amaan: Five egg white omelettes and two brown toasts.u00a0

u00a0MY Lunch is

Ayaan: Interesting and healthy. Usually green salads and fish and once in a while some dessertu00a0 I have a sweet tooth.

Amaan: Five-six pieces of chicken or fish. With bran (type of whole grain) roti and salad.

u00a0My evening snack is

Ayaan: I seldom snack. But tea with maybe dhokla or a toasted sandwich is fine.

Amaan: Cookies and coffee.

u00a0My dinner is

Ayaan: Always early, usually by 7. 30 pm.

Amaan: Chicken and salad.

u00a0My fitness regimen is

Ayaan: I go to the gym as and when I can. When I am travelling, I am unable to maintain the regimen.

Amaan: Two hours of gymming almost everyday.u00a0

u00a0My childhoodu00a0u00a0memory of food is

Ayaan: Campa Cola and golden chips.

Amaan: Campa Cola and Ma's haleem.

u00a0My idea of a romanticu00a0u00a0meal

Ayaan: Candle light dinner in an idyllic setting like a virgin beach at a skyline hotel.

Amaan: Caviar, lobster, champagne and a lovely lady.
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My Sunday lunch is

Ayaan: Salad and a grilled chicken.

Amaan: Brunch with friends. We enjoy Mediterranean or Lebanese cuisine.u00a0

u00a0My favourite cook is

Ayaan: My mother.

Amaan: My mother.u00a0

u00a0I cook

Ayaan: Scrambled eggs.
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Amaan: Bhuna chicken.u00a0

u00a0My best diningu00a0u00a0friends are

Ayaan: My family.

Amaan: Family.

u00a0I hate

Ayaan: the chef's hair in food! It grosses me out.
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Amaan: Mushrooms.
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u00a0My favourite...

Dish from my hometown: Ayaan: Abba is from Gwalior and Maa is from Assam, so I grew up on pretty much everything.

Amaan: Dal ghostu00a0 it's a special family recipe.
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Cuisine: Ayaan: Italian, Chinese and Indian.

Amaan: Japanese.
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Spice: Ayaan: Saffron.

Amaan: Cloves.

Beverage: Ayaan: Water.

Amaan: Coffee.

Poison: Ayaan: At the moment, I'm into white wines.

Amaan: White wine.

Fruit: Ayaan: Pear.

Amaan: Strawberries.

I feel guilty afteru00a0u00a0eating

Sometimes the monster in me wakes up and goes mad. After the monster has passed away, I feel really bad.

u00a0I resemble

An apple, I am told. I guess I'm good for you.

u00a0I can't resist buying

Different types of cheese.u00a0

u00a0My fridge always has Gatorade.u00a0u00a0u00a0u00a0

u00a0I always carry

Walnuts and Red Bull.

u00a0I am allergic to

Prawns at one time; but not any more.

u00a0I diet

If I want to but I don't think one should deprive oneself. If one eats in moderation one can eat everything and still be healthy.u00a0

u00a0My favourite...

Cuisine: Sushi. All Japanese food, in fact. I also like bagels, cheese and fish.

Spice: Star anise.

Kitchen appliance: Oven, don't ask me why.

Beverage: Starbucks Frappuccino.

Favourite Restaurant

Buddakan
New York

Ayaan says, "Dum Phukt in India and Buddhakan in New York.

Amaan says, "Oriental Express in India and Nobo in New York."

Buddhakan's menu offers a selection of dim sums, hot and cold appetisers, tofu, rice, noodles, meat, fish and poultry.

Their cocktails have interesting sounding names like Fate, Charm and Tranquility.

Apart from a selection of desserts that include Crying Chocolate, Coconut Cru00e8me Bru00fblu00e9e and Yuzu Cloud, they serve dessert wines too.u00a0

As its dress code, Buddhakan lists 'downtown chic, fun, hip'.

Favourite Recipe: Caesar Salad

Ingredients

For the Croutons

Loaf of fresh white or whole wheat sourdough bread

Italian herbs

Olive oil

For the Salad

2 large eggs

1 tsp Worcestershire sauce

3 tbsp fresh lemon juice

1 medium garlic clove, crushed

1 pinch salt

u00bd tsp freshly ground pepper

1 tsp capers

1 tsp mustard

1/3 cup virgin olive oil

2 medium heads of lettuce (outer leaves removed)

1/3 cup Parmesan cheese (grated)

Method

Prepping the salad: Crush the garlic. Grate the Parmesan cheese. It's always better to grate it yourself.

Croutons: For delicious home made croutons, get a loaf of fresh white or whole wheat bread. Cut the bread into cubes. On the stove heat a skillet or pan on medium to low heat.

The pan should not be so hot that it makes the oil smoke. If you have a non-stick spray, this works well to keep the bread from sticking to the pan. Use a good olive oil and cover the pan well. Then fry the croutons in the olive oil until crispy. Add Italian herbs if desired.

To make the salad: Bring a pot of water to boil, add an egg and cook for 45 seconds. Remove from heat and let it cool. Meanwhile, mix the Worcestershire sauce, lemon juice, garlic, salt, pepper, mustard and capers in a bowl. Crack an egg and add to these ingredients. Whisk until smooth.

Now for the tricky part. Slowly add the oil in a steady stream while constantly whisking again until smooth.u00a0u00a0
To serve: Tear the lettuce into 1-2 inch pieces and add them to a large bowl. Add half the dressing, toss it and then add the remaining dressing, Parmesan cheese, and croutons and toss again. Serve on chilled plates.

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