Were you very hands-on in the kitchen while growing up?

Not really. Growing up, I was, and still am, consumed by music from the ’50s until the ’90s. I trained in western classical all my life since I was about five years old and began a wonderful career as a soloist at my own concerts and ones hosted by others too, so my focus was always in the theatre and the arts. I was also training in classical ballet and western dance for twelve years until I gave it up before my Hindi film debut in 2019. I did always keenly observe conversation around food because it was quiet often, all we spoke about all day, and even today we can’t stop the chatter around menu planning for dinner while we sit down for lunch. We’re always talking about what to eat or cook next.

Where does this passion and knowledge about food come from?

Great food, music, architecture and the theatre have been my family’s great passion and love for generations. I grew up listening to tales of my grandmother’s fabulous dinner parties and the food on her table, so I think it was a natural progression to take over as I grew, too. We are a family that is very much intertwined with the arts and we love hosting musical soirées with our family or friends over evenings of conversation and dinners that extend till the early hours of the morning. I have recently started monthly soirées that I host myself for our young and dear friends, which include singing and dancing and my precious recipes that I’ve collected over the years from both family and world cuisine.

How do you look so fit despite being such a hardcore foodie?

I have to thank my genes. I am fortunate that I can eat what I like and have never been on a diet. This is the joy of youth, though, I’m sure. I will soon have to find a workout routine and fitness mantra to stay fit because I’m never giving up on my love for cooking and eating! I think the hardcore discipline of training in ballet growing up really did help me stay slender as well, so I always credit learning a classical form of dance for keeping me fit and healthy. The food I eat is usually what I crave or am tempted to cook these days. I try to be mindful of what I put into my meals, but I don’t deprive my body of anything. If I have a very carb-heavy lunch, I try to stay away from that for dinner, but there are no hardcore rules. I recognise what works for my body type and enjoy myself most of the time too. It’s all about balance and knowing what works for you personally.

Name your top five all-time favourite Indian dishes and international dishes.

The top five Indian dishes would be Mutton Biryani or Parsi Berry Pulao with a lamb shank, spicy Rajasthani Jungli Mutton,
Laal Maas Kakori or Galouti kebabs, Mangalorean prawn curry, Rawa fried mussels, or fish. Coming to international dishes, I love oysters, cacio e pepe, Moules frites, or mussels in white wine with fries. A good English Roast with a freshly made Yorkshire Pudding, Buttery Baked Crab Pasta, or even just a good old Cheeseburger.

Tell us some of the dishes that you enjoyed making or planning for the most from scratch.

I enjoy cooking Italian and Indian food the most. I understand the flavours best. French cooking is fun too, but I find it more laborious. My favourite dishes to cook are pasta and spicy Indian food. My take on Laal Maas and a mix of Greek and Indian-influenced chicken curry are my favourites. I also love doing a roast chicken with cream and tarragon. I also loved creating sandwiches with French cheese and pairing them with unique ingredients. I don’t know enough about a lot of cooking from around the world, and that’s my mission this year: to find out more and do research on the history of food the world over. I particularly adore old recipes from the north. There is so much flavour in them and even the tales attached to how they were created really intrigue me.

Tell us about some of the most unique dishes you’ve tasted from around the world.

I love escargot. I first tried it in Tokyo, Japan, then England, and finally Paris. My favourite food in the world would probably be oysters, though; I could eat them every day. But as I grow, I find myself drawn to simplicity and the dishes that make us feel warmth and comfort, which are almost always found in simple home cooking.

Do you curate the menu for the soirees you have at home?

Yes, I always curate everything in our home. Menu, decor, playlist, drinks, invitations, colours, and theme lighting. Besides acting and singing, my other great love has always been design and art. I designed and did the interiors for my home and learned a great deal in the process. I help design spaces for friends and love the idea of creating my brand in this space soon, too. Tablescapes, though, are my true love. I set up a uniquely different one for every party we throw. I often post photographs about them on Instagram.

Also, the decor that you set up for these soirees has always been thematic…

I plan seasonal themes. And organising a tablescape using ingredients—flowers, fruits, and serving—are the basis of this as well.
I love layering my table with pieces that are relevant to the evening; for example, if the meal is Indian, then I prefer to style the table with Rajnigandha or Mogra because it adds our culture and a fabulous scent to the room. I also love white, so it really makes me happy when I use white florally and offset it with a tablecloth that has prints. I also pair wine with the meat and the acidity of the meal, which is crucial to a good dinner table setting. For me, candles play the largest part in setting a table. I’m a sucker for a warm candle light.

Do you have any plans to start a restaurant where you’ll personally curate the menu?

I look forward very much to starting my own restaurant and partnering with those whose vision is the same as mine: to create communities and build spaces for everyone to enjoy great food, music and company. It is in the sharing of things that we really can live life fully.

What’s your favourite food item that you remember loving gorging on in your childhood?

I remember being obsessed with butter chicken. And Lobster Thermidor.

They say, “There’s always room for desserts.” Do you have a sweet tooth?

I do love a good pie or ice cream once in a while, but I like to bake dessert more than I like to eat it. 

The first dish that comes to mind when we say “Ghar ka khana”

Dhansak or Ras Chawal (a Parsi meat broth with rice).

One dish that you can have every day

Biryani or a Cheeseburger.

Your favourite dessert

Pastel de Nata or Jalebi with Rabdi.

Your favourite cuisine

Italian or Indian.

One food combination you’re not a fan of

I don’t like sweet and savoury dal or very smelly pickles!

Food is…

To be enjoyed. Don’t obsess over calorie counting and diets; always live a little.

Your go-to comfort food

My go-to comfort food is a frankie, or again, Biryani.