Aditya returns with recipes from forgotten pockets

August 3rd, 2011 - 3:52 pm ICT by IANS  

New Delhi, Aug 3 (IANS) Model-turned-TV host Aditya Bal is back with the new season of “Chakh Le India”, and says this time he is focusing on old techniques of cooking and authentic flavours from “forgotten pockets” of the country.

“This season I am trying to focus on unexplored and forgotten pockets of India. I am also determined to bring out different cuisine and the age-old cooking techniques from those areas - like how to cook in a handi,” Aditya told IANS.

“For me, the experience has been very enriching. Food was not the only focus, I also learnt a lot about the culture and craft from the local people,” he added.

The show comes on NDTV Good Times from Monday to Friday at 7 p.m. Aditya feels cookery shows have changed the perception of Indian women towards food and its presentation.

“Cookery shows have definitely helped in popularising and generating mass interest in cooking. Food is a necessity, but cookery shows have encouraged the practice of presentation. In the west, people have always given utmost importance to the presentation part. Now here also we see similar trend. Food is equivalent to art,” he said.

“As they say - people eat with their eyes much before they eat with their mouth, so the food needs to be visually appealing,” he added.

Before turning host, Aditya was into modelling. From print ads for Reebok and Nautica Jeans to TV commercials for Boro Plus and Sleepwell mattresses to walking the ramp for designers like Rohit Bal, Ashish Soni, Tarun Tahiliani and Jattin Kochhar - he experienced every medium of modelling before called it quits.

“I did modelling for eight-nine years. I was at a peak in my career, but every model has insecurity about his career prospects and even I got stuck. I used to think quite often what next will I do? For a model but obvious jump is Bollywood - and I did the same. I did a few projects but I realised it was not my cup of tea,” he said.

Finally, he found his calling in cooking.

“I realised food and cooking interests me more and also it could be a reliable option for me. My career graph serves me well. There was a time when I didn’t really get any good offers or roles as far as films are concerned. Now when I am content with my work profile, the same people want me to do a film with them,” he said.

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