The once overweight, Jackky Bhagnani, is afraid to put on weight again and is diet conscious. The Kal Kissne Dekha kid says, "I love to buy fat free dressings when I travel abroad because we get everything else in India these days."
The once overweight, Jackky Bhagnani, is afraid to put on weight again and is diet conscious. The Kal Kissne Dekha kid says, "I love to buy fat free dressings when I travel abroad because we get everything else in India these days."u00a0u00a0u00a0
Jackky's Thought For Foodu00a0u00a0 
I am: A non-vegetarian. I enjoy roomali roti and palak chicken. I can live on pepperoni pizzas and chicken burgers but I eat them once in a while. I love butter chicken, seekh kababs, black dal, Hyderbadi chicken biryani.u00a0
Since I am a Sindhi, I like: Sai bhaji and Sindhi mutton.u00a0
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I begin my day with: A glass of lukewarm water and an apple.u00a0u00a0
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My breakfast consists: One cup of milk with four teaspoons of muesli.u00a0u00a0u00a0
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My lunch consists of: Two multi grain chapattis, a bowl of vegetables, a bowl of curds and salad.
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My favourite vegetable is: Bhindi. I like mixed vegetables bhaji, baingan bharta and patta gobi sabzi.
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I don't take any: Liquids for an hour after lunch. I drink coconut water twice a day.u00a0u00a0u00a0
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For my dinner: I avoid carbs. I eat grilled chicken or tuna salad with soup or tandoori chicken, or grilled/ tandoori fish.
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The last thing I like to have before I call it a night is: A cup of milk with no sugar.
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When I was overweight, my mom would be: After me to steer clear of fatty foods. Now it's the other way around, she says ke khaana khao. I was really overweight but I made an effort and lost oodles of weight. Earlier I was more into non-vegetarian food, now I eat healthy food like greens, salads and food cooked in one teaspoon of oil.u00a0u00a0
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My fitness regime: I work out for six days a week for an hour an a half in the gym. I do cardio thrice a week in the form of martial arts, dancing or jogging u2014 it depends on where I am. I work out with my trainer, Elton.
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I am allergic to: Dust and pollutionu00a0u00a0u00a0
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I hate: Cluster beans and karelau00a0u00a0
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One food or drink that has a childhood memory for me: Butter chicken with naanu00a0u00a0u00a0
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When I am shooting I always carry: My whole wheat bread and turkey slices... I carry bottles of water in my icebox and Subway sandwiches.
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In the evenings I like to binge on: A Subway Tuna sandwich. I like to eat sukka bhel sometimes.u00a0u00a0
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In my fridge you'll always find: Something healthy and low fat to eat, like low fat yoghurt, jalapenos, salads, salami, low fat barbecue sauces and coconut water.u00a0u00a0u00a0
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My Sunday lunch is mostly: Chicken with tandoori rotis. Biryani made from oats, and one scoop of gelato ice cream. My favourite flavour is Belgian chocolate.u00a0u00a0u00a0
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My favourite cook from my family is: My mom, Pooja. She makes awesome food from Indian to Chinese to Italian to Sindhi. Her kheema biryani is out of the world.u00a0u00a0u00a0
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I'm an expert: In making various types of sandwiches, dosas and different types of omlettes. I cooked for the first time when I was, maybe 10 years old. I tried making chapattis I made them in weird shapes and burnt them in the process.
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My best dining friends are: My cousins Ankur, Tarang, Karan and Vicky because they love food as much as I do. We are all foodies. We go to restaurants at least once a week and hang out at each other's homes.u00a0u00a0u00a0u00a0
My comfort food: When I am not well is khichdi and curds.u00a0u00a0
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My favourite holiday dining experience is: Always in London, as here you can find the best restaurants serving the cuisine of your choice and excellent fast food too.u00a0u00a0u00a0
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In food stuff, I can't resist buying: Tuna sandwichesu00a0u00a0
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I feel guilty: When I end up eating chocolate mousse.u00a0u00a0u00a0
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My favourite dishes from my home town: I am from Mumbai, so my favourite dishes are pav bhaji and vada pav.u00a0u00a0u00a0
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My idea of a romantic meal: Is to have a candle lit dinner on an island somewhere in the middle of the ocean where it's just me and my partner.
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My favourite restaurants: Royal China, Caravan Serai in Mumbai, and Jyoti Vihar in Kolkata. Abroad I like to eat at the Blue Elephant in France, Ping Pong Hakasan and Busaba in London and Cheesecake Factory in the US.u00a0u00a0u00a0u00a0u00a0u00a0u00a0
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My favourite cuisines are: Indian first priority, then Chinese, Thai and Mexican in that order.u00a0u00a0u00a0u00a0
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My favourite spice: Green chilies.u00a0u00a0u00a0u00a0
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My favourite beverage: Cappuccino.u00a0u00a0
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My favourite poison: Occasionally I drink a glass of red wine.u00a0u00a0u00a0
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My favourite fruits: Mangoes, papaya and guava.u00a0u00a0u00a0
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I am a die hard dessert person: But cannot eat desserts as my trainer doesn't allow me to. I relish tiramisu, chocolate mousse, firni, Ferrero Rocher chocolates and Blueberry cheese cake.
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I resemble a: Coconut because I put up a tough front but am basically very soft and emotional from within.u00a0u00a0u00a0
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When we shot for 45 days in South Africa for Kal Kissne Dekha: My mom would send roasted snacks and bhel with whoever travelled to South Africa. I would eat muesli for breakfast and grilled chicken with vegetables for lunch and dinner. I would eat a light snack in the evening, like a salad. We took cooks from Mumbai; they cooked meals for the whole unit.u00a0u00a0
Jackky's favourite recipe Dalia Biryaniu00a0
Ingredients
400 gms boneless chicken
200 gms dalia (Oats)
3 onions (chopped)
1 cup tomato puru00e9e
1 tsp chilly garlic paste
1 tbsp rice oil
1 tsp coriander powder
1/2 tsp turmeric powder
Whole garam masala (to taste)
Salt to taste
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Method
In a pan heat, 1 tbsp rice oil, add the chopped onions and the whole garam masala and cook till the onions are golden brown. Then add chilly garlic paste and chicken pieces to the onion mixture. Mix well. Now add the tomato puru00e9e, salt, turmeric powder and coriander powder. Stir the mixture for some time and cover the vessel with a lid and cook till the chicken becomes tender.
Boil the dalia. Strain the water and keep aside. In a bowl arrange one layer of boiled dalia and then one layer of chicken. Repeat the process. Garnish the mixture with slit green chilies and coriander leaves. Serve hot.u00a0u00a0
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