VINEET RAINA SHARES A KASHMIRI RECIPE:
Is food the elixir of life? Yes, we all live to eat
Are you a foodie? I'm a big time foodie. I can eat as much as I want.
Are you a veg or non-veg? I'm omnivorous. Thursday is the only day when I don't have non-veg.
Favourite cuisine: Kashmiri
Favourite dish: Kashmiri Rogan Gosht
Favourite restaurant: There's no particular favourite restaurant but I like to eat at JW Marriot, Legacy of China, Holiday Inn and Grand Maratha
A must at my breakfast table… Spinach raita
Sugar or sugarfree for my tea/coffee. It's always sugar for me
Lunch generally consists of… Rice, couple of chapattis, dal, chicken/fish, yoghurt and salad.
For high tea I have… only tea
Dinner generally consists of… Roasted chicken/ tandoori prawns or fish. I never eat rotis or rice at night. If there is no non-veg then, I merely have soup or salads.
Dessert delights… Brownies with creams and caramel custard
One thing I can't resist.. Kashmiri Mutton Keema Kofta
My favourtie drink (non-alcoholic)… Lime juice
My favourite drink (alcoholic)…For an occasional drinker, I would have any thing be it whisky, vodka or wine
For a date I usually prefer… what the girls wants or if she isn't decided then we go for Chinese
At parties, I usually eat… fruit salad, ice cream or salads
Experiment with food? Yes, at home I do try mixing say chicken with fish
Most unusual dish I've tasted… At every restaurant, I ask for their unique dish. Well, I did like the oysters at Legacy of China
On the streets, I love to have.. Vada Pav, Sandwiches
One place I would never eat again… Sasural at Lokhandwala. They served me a half- cooked tandoori chicken. They replaced it with another chicken dish which was again pretty bad. I just left the place.
Do you cook? Yes, I cook regularly
A recipe that you can share with us.. Kashmiri Dum Aloo
Boil 4-5 potatoes (Don't forget to make small holes in it)
Put mustard oil in a pan and once hot fry the potatoes till they turn gold
Take out the potates and put 4 cloves in the same oil, add 2/3 tbs of red chilly powder and then stir at low flame
Add ? cup of water and stir till it becomes thick, add a bit more of red chilly powder
Once the gravy thickens add 1tbs of saunf (anise) powder, ginger power and little bit of turmeric powder
Put the fried potatoes in the gravy and then add salt
Heat on low flame for 15-20 minutes and then add a pinch of Kashmiri Tikka Masala
Dress it with 3/4 red dry chillies
Heat for 5 more minutes and its ready to serve
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