My earliest memory of food I It’s the amazing homecooked meals I’d have during summer holidays at my grandmum’s palatial home in Jaipur. The lip-smacking kulfi she bought me from the vendor outside her house is something I can never forget!
My favourite recipe I Sai bhaji (Sindhi dish with spinach) and pulao. It’s my soul food.
My ‘ma ke haath ka khana’ I Is absolutely delicious. Even if I am full, I end up eating whatever she has made. I love to cook I I used to cook daily till a few years back, but today it’s a luxury for me, since my work takes up most of my time.
Whenever I enter the kitchen, I end up making I
Cakes. I enjoy baking desserts for my son. When at work I I hardly eat outside food. I have all my meals including my two-hourly snacks delivered from home.
The best meal I’ve had till date I
I once had a fantastic meal in a quaint English pub in the countryside of England with my close friends. The meal started off with lunch and ended way past dinner.
A dessert I’d never wish to give up I
Orange-flavoured dark chocolate.

Spinach: 2 medium bunches I Khatta leaves: 1/2 medium bunch I Oil: 4 tbsp I Cumin seeds: 1/2 tsp I Onion (finely chopped ): 2 I Ginger (finely chopped): 1-inch piece I Green chilli (finely chopped): 3 to 4 I Brinjal (small, cut into 1-inch cubes): 2 I Split bengal gram (chana dal) soaked: 4 tbsp I Tomatoes (large, roughly chopped): 2 I Turmeric powder: 1/4 tsp I Red chilli powder: 1 tsp I Salt: to taste
Cut the spinach and half the khatta leaves into fine shreds. Heat oil in a pressure cooker and add the cumin seeds, onions, ginger and green chillies and sauté till golden brown. Add some water. Add the spinach, whole khatta leaves, shredded khatta leaves, brinjal, potato cubes, soaked chana dal, tomatoes, turmeric powder, chilli powder and salt. Stir in two cups of water. Seal the cooker with the lid and cook on high heat till the pressure is released once. Once cooked, remove the potato cubes with a slotted spoon and blend the remaining mixture with a hand blender. Add the potato cubes. Serve hot.