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| Food to lift the spirits | | FOODIE: Asif Adil, vice-chairman and CEO, John Distilleries |
| Priyanka Joshi / Mumbai Jun 27, 2010, 00:47 IST |
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 Asif Adil, vice-chairman and CEO, John Distilleries, talks to Priyanka Joshi
Which is your favourite restaurant in India, and which one abroad?
My favourite in India is Vembanad Seafood Bar and Restaurant at the Kumarakom Lake Resort, Kerala. One of the specialties is Karimeen Porichathu (fish in coconut milk and spices). The taste is bold. The setting is peaceful, overlooking Vembanad Lake. The service is a testament to true Indian hospitality. Abroad, it is Il Mondo Di Vecchio in Madison, New Jersey tops my list. My favourite dish is the Medaglioni di Medici, which is medallions of filet mignon in a white wine sauce with cherry peppers and wild mushrooms.
What’s your favourite food-related childhood memory? Is there one dish that transports you back to your childhood days?
Raan with sheermal bread and sheerkuma dessert. This was the typical celebratory dinner served in our home. Whenever
I taste these flavours my mind gets transported to Pil Court, Churchgate, where I grew up in an extended family.
What cuisines do you like most?
My favourite cuisines are Indian, Thai and Italian. My daily diet is Indian food with all its regional flavours. For a change of pace I eat Thai — my favourites are papaya salad, tom yum soup and chicken red curry. As an indulgence I enjoy Italian, especially spicy Sicilian. I indulge in pasta primavera and Dover sole with pine-crusted hazelnuts.
In general, there’s nothing like home-cooked food. I begin my day with fresh fruits including pomegranate, apple, peeled oranges and mangoes when they are in season. For lunch,
I enjoy Indian vegetarian food including yellow dal, matar paneer and spinach saag. Dinner includes non-vegetarian delights like seekh kebabs and chicken curry. Sometimes I add variety with seafood like tandoori pomfret and Sri Lankan shrimp curry with steamed white rice.
What’s your idea of comfort food?
Seafood linguine pasta in a fresh tomato sauce garnished with mint and chilli flakes, enjoyed with a glass of red Shiraz — preferably Big Banyan. This can lift the lowest of low spirits.
Is there some particular food you never tire of?
I can have a good mutton biryani with cucumber raita anytime, anywhere. It begins with the aroma of saffron-spiced mutton cooked over a slow fire. The tender and succulent mutton is absolutely scrumptious, and the cooling effect of the raita it is the best way to top this truly special meal.
Tell us about some food fads that you follow?
I believe in fresh and organic. “Fresh is always best” is a food philosophy that everyone should follow. It comes from the “Slow Food” movement, pioneered by Alice Waters and her revolutionary restaurant, Chez Panisse.
What would you serve up to unannounced guests?
I would cook Thai dishes: papaya salad, Panang Thai and stir-fried curried chicken with steamed white rice. The Thai paste available in the market makes this an easy meal to cook.
Are there any sinful indulgences on your ‘to eat’ list?
I have a sweet tooth. I indulge in Italian tiramisu with biscotti, crème brûlée and freshly baked brownies with vanilla ice cream.
 SEAFOOD LINGUINE PASTA IN A FRESH TOMATO SAUCE
1 packet fresh linguine
Tomatoes
Olive oil
1 jumbo clove garlic (or 4 regular cloves), crushed
Dried chilli flakes, to taste
Fresh prawns, pomfret, clams, mussels and squid
Zest and juice of half a lemon
- Bring a large pot of salted water to boil, and cook the linguine.
- Heat a quarter cup of olive oil over medium heat in a large pan. Add the garlic, tuna, lemon zest and chilli and cook until the seafood begins to break down.
- Crush tomatoes and add them into pan.
- Add lemon juice, stir through well, and then toss the drained linguine into the pan with the tomatoes.
- To serve, top the linguine seafood pasta with chopped fresh mint and chilli flakes.
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