Savouring the simplicity

Mona

Anchor, actor, poet, singer and chairperson of Punjab Arts Council, Satinder Satti juggles different roles effortlessly. But when it comes to her food choices—clean and simple is her motto!

While she is not a foodie, it doesn’t stop her from stepping into the kitchen every so often to cook for herself and people she loves. 

A vegetarian by choice, Satinder, happy shooting for the first science fiction of Pollywood, Raduaa, that explores time travel, shares her food memories...

Let’s get started

Oats, brown bread, lemon water are the three pillars of my daily intake. While my mornings cannot start sans the lemon water, oats keep me company most mornings. Add to it brown bread, and my cereal needs are taken care of.

Earliest food memories

Suji ka halwa it is. My mother would do such a good job at it that the moment she would step out of the kitchen, I would get in the kitchen, trying to achieve her feat. And the result: disaster. First, it never came out well, and add to it dirty utensils and chaos all around. So often, I got scolded for  it but I never stopped trying.

Playing favourites

Ma ke hath ke kadi-chawal is something that I swear by. Super spicy, pakode wali kadi ... there is no other better indulgence in the world. 

Tea-totaller 

Tea is one addiction that I am still struggling to get over. The morning cup of tea is sacrosanct. Four or more cups of tea keep me company through the day. And I like my chai masala maar ke...cinnamon, saunf, I like it flavourful and most often I make it myself for it’s a peculiar taste I want. 

Going for golgappas

I am not much into street food but one indulgence that I have is golgappas with different kinds of pani at Krishna Chaat Bhandar-34 where I treat myself and my staff occasionally.

My munchies

Don’t do that a lot but peanuts and soya katories top my list. And when hunger pang strikes, soya chaps is what I gorge on, taste bhi, health bhi. And the corner 34 Wah Ji Wah happens to be close to my favourite golgappe wala, so it is two-in-one treat for me.

If not Indian

I am particularly fond of Thai food. Red curry with steamed rice is my perennial choice. Marriott offers great Thai stuff in the city. 

My favourite fine dine experience

Swagath-26 it is for Indian cuisine. I go there for special dal makhani. And whenever it’s a get-together with friends, Virgin Courtyard rules. I love the ambience, sitting outside with friends and enjoying their minestrone soup and wood-fired pizza. Talking about my favourites, Willow Cafe-10 tops for their grilled vegetables and masala chai.

First cooking memory

I was pretty young, may be in class IV or V, when my mother in the most clichéd manner made me learn how to roll perfect chapattis. Since I would make maps of all the countries but not a circle we would use dhakan of a dolu to make it perfect gol and cut the edges. I and my sister would often have competition who would serve dad perfect round rotis.

Cooked with love

I love to cook for myself and others. Paneer recipes are quick. I often cook shahi paneer. If I have guests over, I like to prepare all the meals. Nothing fancy, just simple ghar ka sada khana – daal, chawal, sabji and roti, prepared dil se. 

Food that I will remember 

Once we went to a college trip to South India. Travelling through Chennai, Ooty, eating typical South Indian staples, we were craving home food. We then stopped at Bangalore and ate at a Punjabi dhaba. I remember the whole class gorged as if we had been hungry for years. The taste of that food still lingers in my mouth.

Sweet tooth

The only thing I cannot resist is gulab jamun and it’s not just one or two but seven or eight at one go. I love the gulab jamuns they make at Gopal. And another dessert I often crave for is kheer.