A. Lately I’ve been making more vegan food. I try to eat mindfully at home. Loads of vegetables, whole grain, and herbs. Zucchini, mushrooms, and red carrots in winter are my favourites.
A. I’m working on a book, and the process of writing the book might also turn into a show. It’s called Eating Stories. When I cooked at the James Beard Foundation, we did a limited edition print of it, which we gave to all the guests there. It’s a continuation of that. The stories are around food, personalities, design and art, and our relationships to food.
A. I love Café Lota. It’s really wonderful. I also like simple stuff, like Sagar, and Carnatic Café is amazing. It’s so light.
A. I’ve been educated by Rta Kapur from the Sari School. She’s taught me a lot about the unstitched garment. I live by her book, The Sari Book. So I try to wear khadi saris – they get softer every time you wash them. Kapur buys and supports a lot of craftsmen and loomed across india who still use the old-school method of making saris. I also try to learn the styles of wearing saris. I don’t wear a petticoat with my sari. There’s a way of making the old traditions contemporary, and a way of making them your own. The sari I wore at the Art Fair, I had to run around a lot, so I tied it dhoti style – it’s so comfortable.
A. I like to do the dhoti style that leaves your legs mobile. There’s another style that doesn’t wrap around the lower part of the body – you can adjust it for comfort as well.
A. I liked the pink Anavila sari – it’s so simple and accessible, not a heavy garment that you associate with an uncomfortable experience. You don’t have to be scared of adjusting it to your body, to what’s flattering.