 Arjan's thought for food
I am a non-vegetarian: I love anything in chicken, but I like to experiment with different cuisines.
I begin my day with: A light workout at home and a few minutes of meditation. I try and do a little bit of neck exercises the moment I get out bed. It takes out all the stiffness I may have from sleeping in the wrong posture.
Breakfast is: A bowl of muesli and fresh juice followed by a cup of tea and some toast. Eggs are mostly a part of my breakfast in boiled or half fried form.
When I am shooting: I lunch on oil-free food. If there is a nice cafeteria around it's a blessing in disguise. I like to order from Subway.
Dinner is: Light, salads and soups. If I feel hungry in the night I binge on muesli.
My fitness regimen consists of: Weight-training and cardio at least four to five days a week. Apart from that I'm into martial arts. I am a black belt in Taekwando.
I hate: Anything spicy. I like milk products but the smell of certain types of cheese puts me off.
When I am shooting I always carry: Premixed coffee sachets as I like my coffee mostly dark and strong. Coffee served on the sets is mostly doodh mein coffee. Thankfully there are a lot of cafes around now.
In my fridge you'll always find: Red wine, mint chutney, milk, olives and barbeque sauce. I know some are all sinful but that's why I have them stocked. I like to store nuts and biscuits in the fridge as they remain fresh and crunchy.
Sunday lunch is mostly: Sinfully rich parathas or pastas. It is the one day I stuff myself and don't worry about how my face will look the next morning.
My favourite cook from my family is: My grandmother. Her mango pickle, tea and parathas are awesome. The food she cooks evokes memories of my school days.
I am an expert at: Making tea and boiling eggs. I can make a good continental breakfast too. And great black dal and toss up some pasta.
I lose my appetite: When I am unwell. I dream of everything delicious when I am ill because it is forbidden. It frustrates me.
My favourite dishes from my home town: Any cuisine available in Delhi. It can be the Indian dishes at Pandara Road to Parathewali Galli to all the Bengali mithais.
I am a dessert person: I love dark chocolates, caramel custard and rasmalai.
Food on the sets of my film Fashion: I ate lunch with my director, Madhur. We would start with sprouts followed by a fish dish and chicken curry. There was mithai to top it all.
Arjan's favourite dish: Tandoori Fish
Ingredients
2 lbs of any white fish fillets (cut into 2-3-inch pieces)
1 tbsp chopped fresh ginger
4 cloves garlic
1/3 cup vinegar
1 tbsp ground coriander seeds
1 tbsp ground cumin seeds
1 tsp ground cayenne pepper
1/2 cup vegetable oil
Salt To Taste
Method
Blend together ginger, garlic, vinegar, salt, coriander, cumin, cayenne and oil in the blender to form a fine paste. Marinate the fish pieces into the paste and keep for about 4 hours in the refrigerator. Pre-heat the oven on maximum heat at broil.
Cover the oven tray with foil to avoid mess. Place the marinated fish pieces on the tray and broil for about 8-10 minutes. Turn over and broil for about 8 minutes again. Keep a constant check. Broiling time may vary depending on the thickness of fish pieces. Serve the tandoori fish hot with your favourite chutney | 
