Careful Eater

Sharman Joshi
The funny guy is serious about his diet and does not goof around with it

u00a0I am
Non-vegetarian.u00a0

u00a0I begin my day with
A glass of water.u00a0u00a0

u00a0MY breakfast is
Six egg whites and a bowl of oatmeal.u00a0
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u00a0MY Lunch IS

Chicken or fish. I am on a high protein diet which is not recommended by many nowadays, but I am still sticking to it as it works for me. I eat some veggies either in the form of a salad or cooked in minimum oil, a couple of chapattis and curd.u00a0

u00a0My evening snack is

A fruit is what I save for the evening, that's before six actually and a handful of peanuts if I am very hungry or sometimes a couple of biscuits.u00a0u00a0u00a0

u00a0My dinner is

Chicken or fish again. And a bowl of veggies and no carbs. I generally have my dinner around 9.30, whether at home or outside.u00a0u00a0

u00a0In sweets i like

Fortunately I don't have a sweet tooth. Occasionally, I relish a cheesecake or rasgollas, kheer kadam and sandesh.

u00a0My fitness regimen is

I spend about an hour in the gym and it's a mix of cardio and weight training. On an average, I work out four to five times in a week. After my work out, I generally take amino acid capsules.u00a0u00a0

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u00a0My best diningu00a0u00a0friends are

My wife for sure and a couple of my friends from school. One of them is Kasim. Another friend who I like to share a meal with is Rahila.u00a0

u00a0My idea of a romanticu00a0u00a0meal

I am a beach person and I love the sea. Let's see u2026 on the beach by the sea in a secluded little spot. Perfect place to wine and dine.u00a0u00a0u00a0

u00a0My Sunday lunch is

I reserve my Sundays for my daughter. We take her for a brunch to the Otters Club or to Marriott.u00a0u00a0

u00a0On the sets of 3u00a0u00a0Idiots

All of us carried food from home. We would sit together and eat. My assistant's khichdi was quite popular. In Ladakh, we specially stepped out to have kawah, it was delicious.u00a0u00a0u00a0u00a0u00a0

u00a0My favourite...

Spice: Green chillies
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Poison: Single Maltu00a0u00a0

Beverage: Water

Kitchen appliance: Refrigerator

Favourite Restaurant

Ethiopian cuisine

Sharman says, "I love to try out every new restaurant that opens in town. In Mumbai the place that I frequent is Royal China. I like the place while my wife loves it, so I end up going there most of the time. What works for my diet is the Indian foodu00a0the tandori stuff. I like going to the Peshawari at the Maratha.

In New York, I ate at an Ethiopian restaurant. The meal was very interestingu00a0 it was pretty much like Indian. The food is placed in a big plate and everyone shares the meal."

Ethiopian cuisine generally consists of a flatbread of around 20 inches on which is served various kinds of meat and mostly vegetable dishes.

Among the beverages, Tej, a strong honey wine and Tella, a home brewed beer are favourites.

Favourite Recipe: Cannelloni

Ingredients

Cannelloni pancake batter
4 ounces flour
u00bc tsp salt
1 egg
1u00bc cup water
Little oil for greasing the pan
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Method

Mix flour, salt and egg in a bowl. Gradually mix in the water, the batter should be of a thin creamy consistency. Cover and leave for two to three hours.
Lightly grease a non-stick frying pan with oil, making sure that the pan is neither hot nor cold. Pour enough batter to make it a thin pancake. Cook it on high enough heat to get a pale colour on one side only. Remove and keep aside.

Ingredients

Bu00e9chamel sauce
1 tbsp butter
1 tbsp flour
u00bc tsp powdered nutmeg
1u00bd cup milk
1 cup cream or fresh malai
u00bd tsp each of salt and pepper

Method

In a saucepan melt butter. Add in the flour. Fry to golden brown. Reduce heat and add milk, nutmeg powder and blend with an eggbeater. Cook over low heat till you get a custard-like consistency. Add cream, salt and pepper.

Ingredients

Cottage cheese and spinach fillingu00a0
2 tsp oil
u00bd tsp crushed garlic
1 medium sized onion (chopped)
1 cup ground spinach
200 gms cottage cheese
2 tbsp thick cream
1 egg

Method

Heat oil in a non-stick pan. Lightly fry garlic. Add onions and fry to a pale colour for five minutes. Add spinach and fry for five more minutes. Remove from heat and cool it. In a bowl, mix the spinach filling along with other ingredients.

Ingredients
To assemble the Cannelloniu00a0u00a0
Pancakes
Bu00e9chamel sauce
Cheese spinach filling (for the pancakes)
1 tsp butter for greasing the baking dish
1-2 cups tomato sauce (or as required)
4 tbsp grated Parmesan cheese
2 tbsp olive oil

Method

On the cooked side of the pancakes, put two to three tbsp cheese spinach filling in the centre, roll the filling in the pancake.u00a0 Arrange all the pancakes in a greased ovenproof dish.

Spread a layer of tomato sauce using u00beth quantity on the pancakes. Then spread the Bu00e9chamel sauce and the remaining tomato sauce. Evenly sprinkle grated cheese on top and then add olive oil on the cheese. Bake for 20 minutes at 180 degrees C.

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