’My Sunday lunch is fun. There’s paya, dhansak or biryani’

Luck by Chance director Zoya Akhtar loves chocolates, hates onions and is a self proclaimed "eater, not a cook"

Luck by Chance director Zoya Akhtar loves chocolates, hates onions and is a self proclaimed "eater, not a cook"

Zoya's thought for food

Pic/ excel entertainment, abheet gidwani

In the morning: I wake up by 8.30-9. The first thing I have is hot water and lemon, later I have amla juice.

My breakfast is: Porridge with dry fruits and nuts. If I am in the mood then I eat egg with toast.

My lunch is: Usually whatever there is at home. I am a rice eater; it's a compulsion. I like meat and fish. If I don't eat rice then I eat bread.

I am a non-vegetarian: But I eat my vegetables everyday. I am a carnivore. My favourite vegetables are aubergine and potatoes. I despise pumpkin.

I am allergic to: Coconuts and pineapple. I am also allergic to meso.

I hate: Onions. I can't bear raw onions.

Dinner is: Whatever I want. Sometimes we have Mughlai, sometimes Chinese. My mother decides the menu.

I sip on: Nimbu pani.

My fitness regimen: I usually do yoga and run on the treadmill. But because of my schedule I have been very lax.

The food for my movies: Was decided by the production. Most of the actors bring food from home. I ate home or set food.

My childhood memory comprises: Kraft cheese. I don't eat it anymore but I used to love it.

When I go for shoots I always carry: Iced tea. My production makes sure I have some.

I like to binge on: Fruits in the evening. My favourites are mangoes and strawberries.

In my fridge you will always find: Chocolates and fruits.

My Sunday lunch is always: Fun. There is paya, dhansak or biryani. People come over on Sunday or I go and eat dim sums at Royal China.

I am a huge fan of: Desserts.

I like anything with: Chocolates. In Indian deserts I like Kaju barfi, Boondi laddu and Kulfi.

My favourite cook in my family is: Tanvi Azmi, she makes haleem and everything very well. We are not a family of great cooks.

I make: Nothing.

I can make: Grape salad, that's about it. I am not a cook I am an eater.

My best dining friends are: Reema Kagti, Arzaan Contractor, Arjun Padmi, Ritesh Sidhwani and my brother because we are all foodies. We go to all types of restaurants.

My comfort food is: Khichdi and soup.

I can't resist buying: Chocolates.

I feel guilty about eating: Fried food.

My idea of a romantic meal: I like good food so I can't say for me a romantic meal is sushi or something. I like food, so I don't care about the romance angle at that point. I would like some place that can make me a great meal. We could and drink wine and watch movies.

My favourite restaurant: In India is Grasshopper, Bangalore. It's the best restaurant in the country. I also recommend Sakura in Delhi. In Mumbai, I enjoy eating at two Bandra eateries, Royal China and Mia Cucina.

My favourite cuisine: Japanese followed by Thai and Indian. I like Asian food.

My favourite spice: Pepper.

My favourite kitchen appliance: I never use any so they are all good.

My favourite poison: Red wine or pink champagne.

I don't like: White chocolates, chocolates with alcohol or fruit. Besides these I like all chocolates.

I resemble a: Chilly.

On the sets of Luck by Chance: The food was the good old Indian mix of meat and vegetables. We always had khichdi. We had a live counter where he would make omelettes or a dish made to order.

Zoya's favourite recipe: Haleem
Ingredients
1 chicken
1/2 kg boneless chicken (finely chopped)
1/2 kg lapsi
1 bunch fresh coriander leaves
1 bunch mint leaves
4 tbsp ginger garlic paste
Turmeric powder, dhania powder according to taste
3-4 green chilies (chopped)
3/4 kg curd
Method
Wash the lapsi and soak for a while. In a large vessel, mix the chopped chicken, u00bd kg of curd, 2 tbsp of ginger garlic paste, u00bd bunch of fresh coriander leaves, u00bd bunch of mint leaves and the soaked lapsi (with excess water). Mix well. In a pressure cooker cook this mixture on high flame till 2 whistles. Cool completely and blend this mixture. In a separate kadai, mix the meat of the whole chicken and the remaining ingredients and salt to taste. Marinate for u00bd an hour. In a kadai add oil and add the marinated chicken and cook till done. Once the chicken is cooked, add the cooked, blended lapsi (with chicken) and simmer on low flame for 1/2 an hour. To garnish: Cut lemon wedges, juliennes of ginger, chopped green chilies, fresh mint leaves and fried onion biresta. Serve hot.
(Given by Tanvi Azmi)