I am an expert at applying premade pesto to pasta.
I started cooking seven years ago for real, and I started with pasta, and lasagna and roast chicken. Very normal American dishes. When I turned on Food Network, or any sort of cooking channel, that's what people were making. So that's where your education comes from.
I like to make pasta with puttanesca sauce and arugula salad.
I prefer 'cooling foods' for the summer - lots of fruits like watermelons, a few strands of kesar with raisins that have been soaked overnight, and lots of coconut water. Dinner is usually dahi chawal. I am a big foodie, so depending on my cravings, I indulge - maybe pasta or risotto.
I always tried to move up the food chain. I started with cement and then moved into textiles and banking. When I was trading sugar, I added salt and flour so that then we could do pasta. And then I thought, why not make the bag for it, too? So, we started making packaging.
The only guilty pleasure I have is pasta.
Before every match, I eat pasta with tomato and chicken breast a few hours beforehand. In the hottest months, I choose to drink an energy drink before the match, too, but normally, I drink just water.
Until I was 30 years old, my body was used to my routine of eating pasta every single day.
I was at lunch with some friends one day, and we looked down at our table - blond pasta, blond pizza - and then someone joked, 'Blonde salad,' and it stuck.
My favourite restaurants serve long lists of pizza and pasta creations that I fantasise over almost daily.
