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What stars love to eat

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Food ThoughtsIf Preity Zinta is a cheese person, Urmila Matondkar, despite that sexy, pouty
image, is a true blue Maharashtrian mulgi and salivates over kanda poha.Stars discuss their eating habits and reveal their favourite recipes.

What stars love to eat
INFSGood living and good food necessarily go hand in hand. The eating habits
of Bollywood stars are as eclectic as their personalities. If Preity
is a cheese person, Urmila Matondkar, despite that sexy, pouty
image, is a true blue Maharashtrian mulgi and salivates over kanda poha.
Stars discuss their eating habits and reveal their favourite recipes.
?Preity Zinta

Food Thoughts:

{mosimage}”I am very fond of Himachali food like the khatti Himachal dal or even
kadi chawal. I have grown up on it. I am a seafood person and I can eat
any amount of Manglorean fish curry with rice or prawns. Italian food is
another favourite, especially pizzas and pasta. But I have had to cut
down on them, because with pasta I put on so much weight. I start my day
with a good breakfast — either a paratha, or maybe some fruits like
orange or apple, or maybe a bowl of sprout. Lunch is dal and chawal, or
aloo ki sabji, sometimes maybe peas, with rotis. Dinner is either Indian
one like rotis, maybe chicken or vegetables or continental. I avoid rice
in the nights. I love cheese and I can eat any amount, especially goat
cheese fermented in wine.”

Her Fave Restaurants: “Konkan Caf鬠I die for their fish and prawn
curry. Indigo, because their ambience is so good, the food is really
nice and they change the menu quite often, so it’s fun to eat there.”

Star Recipe:

Kadi Chawal:


1 tbsp besan
1 cup curd
salt to taste
1 tsp chilli powder
1 tsp haldi powder
1 tsp garam masala
1 tsp rai
A few sprigs of curry leaves
2 Onions
2 Tomatoes
Ginger Garlic Paste

If you want to make kadi with pakodas:

For Pakodas:

5 onions, cut into long slices
3 tbsp besan
salt to taste
chilli powder
1 tsp anar dana
2 cups Basmati rice


First we make the curry. Heat oil in a pan, add rai till it sputters and
then add curry leaves. Add onions and saut頴ill it is brown. Then saut鍊tomatoes. Add ginger garlic paste and saut頳ome more. Add besan to it
and let it cook till it is brown. Add curds and let it boil. Then add
salt, haldi, garam masala and chilli powder, some water, and cook till
the curry is done.

For the pakodas, take the onions in a bowl, add besan to it, salt,
chilli powder, anar dana and water and make it into a smooth paste. Cut
onions into long slices, dip into this paste and deep fry to make onion
bhajiyas. Add onions to the curry. Serve with hot basmati rice.

Bipasha Basu

Food Thoughts:

{mosimage}”I used to eat a lot of fried food, I thrive on them. Since I grew up
in Calcutta, Bengali cuisine happens to still be my hot favourite. I
enjoy my fish, especially the fresh river variety. I enjoy it in any
form - fried, curried, grilled. My mother was a great cook and made some
good prawn, machi malai curry and Hyderabadi biryani. My favourite food
still happens to be biryani. Later, because of modelling, I had to cut
down on fried food, and so now throughout the day I eat a lot of fresh
fruits and salads. I also like Manglorean curries, especially their
prawn curry and Thai cuisine. I am a sea food person so any coastal
cuisine — like Mangalore, or Goa, or even Kerala and Andhra happens to
be my hot favourites.”

Her Fav. Restaurant: “Any coastal food restaurant. I like my food coming
from smaller joints like Trishna. Also Thai Me Up, for their soups and

Star Recipe



3 cups of Basmati rice
? kg lamb or mutton
2 onions
10 cloves of garlic
2″ piece of ginger
6 - 7 green chillies
1 cup of coriander leaves
2 tomatoes
2 - 3 tbsp of oil
2 tsps of garam masala
salt to taste

Clean and boil rice till half done - keep aside. Cook the lamb with
garam masala, and salt till three fourths done. Make a paste of onions,
garlic, ginger, green chillies, coriander leaves. Heat the oil and fry
the masala paste till it starts browning. Now add the tomatoes and the
lamb, and roast till the oil separates. Rub the bottom of the container
with butter. Spread a layer of rice and one layer of meat, alternating
the layers. Cover the container with a lid and seal the sides with atta.
Keep on a warm tava for 10-15 minutes. Garnish with finely chopped fried
onions. Serve hot with raita.

?Kareena Kapoor

Food Thoughts:

{mosimage}”Sea Food! Give me seafood every single day and I will be your slave. I
have grown up on Punjabi food actually — all the parathas, and the
tandoori chicken?I enjoy it even today. But over the past few years,
I have developed a liking for seafood. I think anyone who has lived in
Mumbai all her life cannot really say no to seafood. I especially love
fish curry and prawns. I am a very good eater and Karisma (Kapoor)
always tells me to cut down on my eating, especially fried food and
chocolates. But what to do, I am a foodie. I can eat anything. Dal
chawal, chicken, the pani puri you get outside Elco market, Thai,
Mexican, parathas! I eat a lot of chocolates, especially Swiss
chocolates and ice creams. But now, because Karisma has been coaxing me
to lose weight, I have cut down on them.”

Her Fav. Restaurant: “Yoko for their yummy sizzlers. Besides which I
like my food coming from home. I do like eating at the Olive Bar once in
a while.”

Star Recipe

“I am spoilt rotten so I can’t cook for nuts. At the most I can manage
some egg bhurji when the need really arises. So here is my bhurji

2 tbsp oil
2 big onions, finely chopped
ginger garlic paste
1 green chilly
1 tsp butter
2 eggs
1 tomato, and some onions
salt and pepper to taste
coriander leaves to garnish

Heat some oil in a pan, add onions and saut鮠Add the ginger garlic
paste, the diced tomato and green chilli and saut頡gain. Add butter and
mix. Break the eggs in this masala and cook till it is done. Add salt
and pepper to taste and garnish with coriander leaves.(INFS)

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Responses to What stars love to eat

  1. 1 Geeta Bhandari

    I like the star receipte most.

    Kindly send the star receipt like Priyanka Chopra, Madhuri Dixit, Kajol, Karisma etc. more

    With best regards,

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