New York minute

New York director Kabir Khan is very demanding when he is making a film but pretty flexible with food

Kabir's Thought For Food

I am a: Hardcore non- vegetarian. In fact, I eat anything and everything short of human meat.
u00a0
I am not a: Tea or a coffee person. The first thing I have in the morning is a bowl of oats.u00a0
u00a0
My breakfast consists of: An omelette made with 4 to 5 egg whites, some whole wheat bread and oats with milk. My breakfast is fit for a king, it's my biggest meal of the day. I like to eat some fruits like maybe a banana, or some papaya and mangoes when in season.
u00a0
Lunch is: Usually light. It could be anything from dal-subzi-roti to a tuna sandwich.
u00a0
My dinner varies: Because Mini (Mathur, his TV hostess wife) and I tend to go out at night. When at home we try to keep it really healthy and light like steamed fish or chicken.
u00a0
My fitness regime: I work out at True Fitness with my trainer, Kunal, at least four-five times in a week. I usually alternate between weights and cardio. I think sports are also a great option with tennis being my favourite.
u00a0
I am allergic to: Nothing. Thank God!u00a0u00a0u00a0
u00a0
I have started disliking food that is: Very oily and spicy.
u00a0
One food or drink that has a childhood memory for me: Milk shake made with Rooh Afza.
u00a0
When I am travelling I carry: Protein bars.
u00a0
Evening binges are: The most dangerous ones so I try and have a protein shake in the evening.

In my fridge you'll always find: Dark bitter chocolates.
u00a0
My Sunday lunch is mostly: Huge since I binge on Sundays. It could be anything from rich Mughlai food to loads of Sashimi and Sushi.
u00a0
My favourite cook in my family: Is my wife Mini. She makes yummy Hyderabadi Haleem.
u00a0
The one dish I am an expert in: Omelettes. It's the only thing I can make.
u00a0
My best dining friends are: My sister, Anusha and my brother-in- law, Victor, because we are all foodies.
u00a0
My comfort food is: Chicken soup.
u00a0
My favourite holiday dining experience: Without a doubt the rows of sea food restaurants in Phuket and the street cafes in Paris.
u00a0
In food stuffs, I can't resist buying: Lots of chocolates and loads of cheese.
u00a0
I feel guilty: Whenever I attack any dessert that is dark chocolate based. I can eat kilos of the stuff.
u00a0
My favourite dishes from my hometown Hyderabad are: Hyderabad is by far the best place in India for food. The list includes Dum biryani, Patthar gosht, Haleem and Qubani ka meethha.
u00a0
My idea of a romantic meal: Every holiday meal with Mini is romantic be it on the streets of Paris or the verdant countryside of England.u00a0
u00a0
My favourite restaurants in India and abroad: Kareem's in Old Delhi, Ahdoos Hotel in Srinagar and Hotel Heart, Kabul.
u00a0
My favourite cuisines: Japanese, Thai and Kashmiri.
u00a0
My favourite spice: Cinnamon. I once brought back five kilos from Indonesia.
I never have: Cold drinks.
u00a0
My favourite poison: Nothing better than a good single malt. My favourite the smoky Laphroaig.
u00a0
My favourite fruit is: Banana.
u00a0
My favourite desserts: Anything to do with dark chocolates in any form shape or size.
u00a0u00a0u00a0
The food during Kabul Express and New York was: As different as the two films. During Kabul Express we had a lot of red meat since that's the way the Afghans eat because the temperatures drop down to minus 15 degrees. During our shoot of New York, our eating habits were very healthy since John had become our self appointed dietician cum fitness trainer. Lunch was steamed fish and almost everyday for dinner we had sushi and sashimi. We were having so much fish that the crew started joking that we would deplete all the fish in the Atlantic by the time we finished shooting.

Kabir's Favourite Recipe

Haleemu00a0u00a0u00a0u00a0u00a0

Ingredients
250 gms mutton
1 cup wheat, soaked overnight, drained, pounded and de-husked
Handful of chana dal soaked for 1/2 hour
Handful of moong dal soaked for 1/2 hour
Handful of masoor dal soaked for 1/2 hour
1 tsp chilli powder
1/2 tsp haldi
2 onions, sliced fine and fried crisp
1 tsp dhania powder
2 tsp ginger-garlic paste
4 tbsp ghee
Salt to taste

Method
Heat 6-8 cups water in a heavy bottomed dekchi.
Allow water to boil.
Add drained dal, the wheat and mutton along with the adrak lasan paste, haldi, chilli powder, dhania powder and salt to taste.
Cook over low heat till mutton is tender. Stir and mash well. Add the crushed friend onion.
Heat ghee and pour it hot over the Haleem. Sprinkle lemon juice. Serve hot.