Look ma, I cooked

Late actor Vinod Mehra's daughter Soniya Mehra dishes out Mushroom Risotto and Tiramisu for mummy dearest Kiran on Mother's Day. Sunday MiDDAY was there to catch the action, get you the recipes, and tell you how you can do the same for your ma

We'd bet anything that Kiran Mehra didn't know her daughter would grow up to be a huge foodie, and end up cooking a delicious meal for her. Understandably so, considering late actor Vinod Mehra's daughter, Soniya, survived on just milk till she turned six. "When friends came over, I'd hide behind the curtains in our Kenya home and drink my milk. I was embarrassed to death about not eating solids," chuckles Soniya. Today, she's a food-phile who swears by her pastas, Baba Ganoush and Sushi.

Soniya is a blur of giggles and food-talk at Fratelli Fresh at the Renaissance Hotel and Convention Centre. She's at the Powai hotel to give their Mother's Day offer a shot -- just for today, guests can stir up dishes for their mums, under the expert supervision of executive chef Jose Borja.

Soniya sprinkles a sheet of cocoa powder on the Tiramisu, under the
watchful eyes of chef Jose Borja. PICS/ Santosh Nagwekar

Handmade memories
Soniya zeroes in on a Mushroom Risotto and Tiramisu. As chef Jose gets the ingredients ready, she tells us that she grew up with her maternal grandparents in Kenya. Back then, Soniya would snail mail handmade cards a month before May 9, so they'd reach her mother in time for Mother's Day. "This year, I think I'll buy her shoes. Mum's a shoe freak like me," she laughs.

Film front
Soniya's debut film, Victoria 203, bombed at the box office, but her next is Abhay Deol starrer Basra that's due to go on the floors in August. Directed by Navdeep Singh, it's about narcotics and touches on human trafficking.

Eggs, cream and sin
Chef gestures to say he's set for the Tiramisu, so Soniya hurries over. Six yolks and sugar are beaten together, followed by six egg whites and sugar. They then mix mascarpone and cream. The eggs and sugar mixtures and cream-mascarpone are blended together to form one creamy mass. Next, special thick biscuits are drowned in espresso and laid out on a layer of the cream mix. The biscuits are then slathered with more cream. A sprinkling of cocoa and chocolate shavings later, the dessert is done.u00a0

The Mushroom Risotto is up next. All through sauteeing onions, leeks and herbs, Soniya and chef Jose keep up an easy banter about places to eat at, Sushi-fantasies, and partying at Ibiza in Spain. Arborio rice and vegetable stock added, the risotto cooks to a sticky fragrant mass as Soniya recalls school lunches in Kenya.

"When I was 12, I was obsessed with French Fries. I ate them for breakfast, lunch and dinner," Soniya says, taking a break from stirring the rice to Tweet about her cooking session.

Finally, both dishes ready, Soniya makes us taste them. The Risotto is mild with a hint of rosemary, parsley, and a deep flavour of porcini mushrooms. The Tiramisu fools you with its light texture and underplayed sweetness. "All those calories! But it's worth it," she smiles. Agreed.

You can cook for ma too: You can cook an Italian meal or bake for your mother at Fratelli Fresh and Bombay Baking Express, Renaissance Hotel & Convention Centre, Powai

Timings: 12.30 to 3 pm
Call: 66927540, 66927567 to book

Soniya's food fact file

A meat I loved
Ostrich. I love the bird, but well, I loved its meat too!

A meat I hate
Crocodile. It's rubbery and smells disgusting.