‘Hum Cerelac khaate rahenge’

Mona

Completely desi is how actor Aparshakti Khurana labels his food tastes. Interestingly, for this anchor- actor, his very first write-up that appeared in newspapers was the recipe of his methi chicken.

Dangal’s Omkar opens up on his food trail...

First food memory

(Laughs uncontrollably) It’s Cerelac. I and Ayush bhaiya have carried on eating it through our school days and college, as we started working and even after marriage. Hum Cerelac khaate rahe hain aur khaate rahenge.

Apart from that, it’s my mom’s besan ki sabji and dadi’s dahi ki sabji that I would carry in my tiffin.

Food funda

I am not into diets or super healthy food. Yes, I like ghar ka Punjabi khana. When professional commitments are high, I make sure that my biryani or chicken curry is prepared in less oil, and that’s about it. And about fitness I have retained my sporty lifestyle; I still play badminton, cricket, football and squash regularly to balance out my foodie streak.

Epicurean trail 

When in school I learnt to make methi chicken from my mother and chacha ji. And, soon after that I turned my back to the kitchen. It was years later that I hosted Eat This on Food Food channel that made me head to the kitchen once again. Interestingly, even now many identify me as the food show host and reach out to me in market or public places.

Make a toast

If I had to rustle up something in a jiffy, I do a neat job with avocado toasts. I also make aloo patties. If I have time, my signature dish these days is chicken curry, it’s my own recipe. It has pudina chutney for one of its ingredients. I am not sharing the recipe. By the way my wife loves it.

On the street 

Golgappas remain my favourite street food. There is one rehri wala in Sector 8 inner market, you have to try his golgappas and aloo tikki.

King of good time 

When it comes to fine dine, Sultan at Madhya Marg is my favourite. Their galouti kebab and daal are to die for.

Sweet something

I have a sweet tooth. I absolutely love besan ki barfi and milkcake. 

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