Though Sophie Choudry’s svelte frame belies her claim of being a foodie, she insists that good food makes her world go round. Over to her:
Sophie Choudry in her kitchen at home. Pics Shadab Khan
For a slender me
I look forward to a hearty breakfast. I begin with a glass of coconut water, followed by five to six almonds soaked overnight. For breakfast, I usually have papaya, oats porridge made with low-fat milk, honey and blueberries. Sometimes, I prefer a toast with egg whites and coffee, but I never ever skip breakfast. I don’t fancy poha or other Indian options. After a good workout, I indulge in a protein shake. Lunch is grilled chicken, a salad and sweet potatoes. Once a week, I have a vegetarian meal of roti-sabzi. In the evenings, I have tea/green tea and some nuts. If I feel the need for some carbs, I have digestive biscuits. I ensure I finish my dinner by 8-8.30 pm. It consists of grilled chicken/fish and sautéed vegetables. If I feel hungry later in the night, I have half a cup of hot skimmed milk.
On a health trip
I have a weakness for desserts, but I manage to control it. When I get an intense craving, I eat them, only with a promise to burn the extra calories in the gym next day. While I don’t enjoy oily foods, I enjoy eating chaats.
I dig cheese and steaks. When I was on my own in Paris, I cooked. I can make great pastas, omelettes, pancakes
Mom’s the best
My mother is an outstanding cook. From salads to shaami kebabs, aloo gosht, ginger chicken to biryani, her food is so popular that my co-stars demand that I carry lunch boxes for them on sets. Her dal biryani and dahi baingan is to die for. I don’t crave for outside food because I get the best food at home.
All for local cuisine
I love Middle Eastern food like fattoush, hummus, shish tawook. My most memorable dining experience was in Tokyo where I dined with the famous Japanese chef Nobu Matsuhisa who made sushi rolls for me. Be it steaks, grilled food or Italian food, Tokyo is a foodie’s paradise. However, the best restaurants are in London as there is a huge diversity in food.
Quinoa Salad with Sun-dried Tomatoes
>> 235 gm quinoa
>> 500 ml water
>> 10 sun-dried tomatoes
>> 50 gm feta cheese, crumbled
>> 2 spring onions, white parts chopped
>> 20 gm mixed fresh herbs (basil, parsley, coriander)
>> 50 gm black olives, chopped
>> 4 tablespoon olive oil
>> 3 tablespoon fresh lemon juice
>> 1 garlic clove, crushed
>> Salt and pepper to taste
Put the quinoa in a saucepan and cover it with a dish with some water on it. Bring to a boil and reduce the heat. Cover and simmer over low heat for 15 minutes. Drain if necessary. Rinse and drain the grains in a fine sieve. Fluff up the quinoa with a fork and transfer to a bowl. Leave to cool. Combine the ingredients for the dressing, add the fresh herbs, sun-dried tomatoes, spring onions and whisk together. Pour the dressing and add the crumbled feta and serve.
Watermelon and Feta Cheese Salad
>> 1/2 watermelon
>> 1/2 cup fresh mint leaves, chopped
>> 1/4 cup feta cheese, crumbled
>> 3 tbsp extra virgin olive oil
>> 1 tbsp balsamic vinegar
>> 1 handful of rocket leaves washed, picked and dried
>> 2 tbsp lightly toasted pine nuts
Slice the watermelon into 3/4 inch cubes. Arrange in a flat salad bowl or chilled plate. Sprinkle with crumbled feta, rocket leaves, mint leaves and pine nuts. In a glass bowl, combine the olive oil, balsamic vinegar and whisk until combined. Drizzle the salad with the vinaigrette and serve.
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