Chocolate boy

Vivek Oberoi
Might have switched to playing an action hero but he loves his chocolate, giving him the tag of chocolate boy

u00a0I am
A recently turned vegetarian.u00a0

u00a0I like
Ghar ka khaana. A hot plate of dal-chawal is a favourite.

u00a0I begin my day with
Karela juice.u00a0

u00a0MY breakfast IS
Seasonal fruits, nuts and honey.u00a0



u00a0MY Lunch IS
A complete meal. Multi grain roti, green vegetables, curds, a glass of chhaas, salad and dal.

u00a0My evening snack is
A bowl of daliya cooked with broccoli, mushrooms and vegetables along with green chutney.

u00a0My dinner is
Vegetable soup, brown bread and toast.

u00a0In sweets i like
I have a major sweet tooth but I avoid meetha stuff. I eat dates instead.

u00a0My fitness regimen is
Yoga, at least four times a week. I take my dog out on the beach for a run or go cycling in the morning. I do three sessions of weights a week.

u00a0My favourite cook
Is my mom. She makes the best Navratri feast, from amazing sweets to seven different flavoured rice. She cooks the best besibele.u00a0u00a0u00a0
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u00a0I can cook
An entire meal. I cooked for myself when I was a student in New York. I can cook anything but can't make round rotis.u00a0

u00a0My childhoodu00a0u00a0memory of food
Is stealing chocolates from my fridge late at night, I still do it at times.u00a0

u00a0My idea of a romanticu00a0u00a0meal
I would like to cook for the girl I love. A candle-lit kitchen, just the two of us at home, wine, great food and nothing but love between us.u00a0

u00a0My best diningu00a0u00a0friend is
A close-knit group of friends with whom I always go out for lunch and dinner. During the shoot of Kurbaan, it was Bebo, Saif and Rensil. They made brilliant company for dinner.u00a0
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u00a0My Sunday lunch is
After going jet skiing on Sunday morning, it would be brunch at Indigo Deli.u00a0

u00a0I can't resist buying
Chocolates. I hate them cause I love them so much.

u00a0I feel guilty after
Seeing the result of eating chocolates.u00a0

u00a0I resemble
A coconut. I am tough from outside and tender from within.

u00a0My fridge always has
Fresh veggies and fruits.

u00a0I always carry
A healthy snack.

u00a0I am allergic to Pineapple.

u00a0My comfort food is

South Indian dal with tadka, curd rice, mango pickle and crispy aloo ki sabzi.u00a0

u00a0My favourite...
Cuisine: Italian, Thai and other Indian cuisines.u00a0u00a0
Spice: Black pepper.
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Cooking appliance: When studying in New York, it was a dish-washer.

Beverage: Perrier with lemon.u00a0u00a0u00a0
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Favourite Restaurant

Nobu

Vivek says, "Nobu in New York and London. In Mumbai, it's the Peshawari at the Grand Maratha, Aurus and Indigo Deli."

Nobu is a landmark Japanese chain of restaurants with restaurants in New York, London, Moscow, Melbourne, Hong Kong and other major destinations.

Named after the master chef Nobuyuki "Nobu" Matsuhisa and started in partnership with actor Robert De Niro, Nobu serves up a delicious storm with its Black Cod in Miso, Yellowtail with Jalapeno, Lobster with Wasabi Pepper Sauce and Tiradito Nobu Style.

It you are one of the lucky few who can afford to dine here, don't be surprised to see Tom and Katie and Posh and Becks on a double date. Nobu is a celebrity magnet and swarmed by paparazzi.u00a0u00a0

Favourite Recipe: Bisi Bele Huli Anna

Ingredients

1 cup toovar (arhar) dal (washed)
1 cup uncooked rice (washed)
u00bc cup French beans (chopped)
u00bc cup carrots (chopped)
u00bd cup potatoes (cubed)u00a0
u00bd cup capsicums (cubed)
u00bd tsp turmeric powderu00a0
3 curry leaves
2 tbsp tamarind pulp
2 tsp oil
Salt to tasteu00a0
Powdered masala
2 tbsp chana dalu00a0
2 tbsp urad dalu00a0
2 sticks cinnamon (dalchini)
u00bd dry coconut
8 whole dry red chillies
3 tbsp coriander (dhania) seeds
1 tbsp oilu00a0

u00a0Method

Boil the vegetables and keep aside. Roast the ingredients to be powdered on a medium flame till aromatic. Cool and dry. Grind them.

Boil five cups of water in a heavy-bottomed pan, add oil, turmeric powder, toovar dal, salt and cook for five-six minutes.

Add the rice, cover and cook over medium flame for 20 minutes, till the rice and dal are cooked.

When the rice is cooked, add the boiled vegetables, powdered masala, curry leaves, tamarind pulp and salt, mix gently and cook further for five minutes
Serve hot with ghee.u00a0u00a0
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