A Quote by Aditi Rao Hydari

For me, Hyderabad was all about summer holidays, rasam rice, spicy pickles, and more. — © Aditi Rao Hydari
For me, Hyderabad was all about summer holidays, rasam rice, spicy pickles, and more.
I like all of McClure's pickles, but my personal favorites are the spicy ones.
Increasingly, I'll see commercials and every fast food chain has the new spicy fries or spicy this or spicy that and I feel like that is popping up more and more. Humbly I do think 'Hot Ones' is at the center of that storm in a lot of ways. So yeah I think that we've helped take hot sauce and move it into a more mainstream place for sure.
I have been to Turkey almost every summer holiday of my life and pretty much only on summer holidays, which makes me a very shallow Turk indeed.
I like rice, as long as they let me put my own stuff on it. You can bring me white rice or brown rice; just let me doctor it up.
I didn't feel the need to rebel as a teenager. From age nine to 16, I went to school in Montreux in Switzerland, and it was heaven. I went to England for the Easter holidays, Cyprus for Christmas and summer holidays, and I was delighted to have that independence.
I think there is a real misconception about Indian food being super spicy. And I know that's because when you go into an Indian restaurant, it is pretty spicy. But it doesn't have to be. In fact, my husband can't handle a lot of heat. I've had to temper my cooking so that he can eat with me.
I don't know why I love cherries and I love pickles. I eat about two or three Claussen pickles a day. Those are just things I snack on.
Summer was here again. Summer, summer, summer. I loved and hated summers. Summers had a logic all their own and they always brought something out in me. Summer was supposed to be about freedom and youth and no school and possibilities and adventure and exploration. Summer was a book of hope. That's why I loved and hated summers. Because they made me want to believe.
Buttermilk's palate-cleansing tartness is one reason it's used a lot in southern India, where meals often end with a small bowl of the stuff served with plain rice and pickles.
It's the time of year when the literati give advice on what we should be reading on our summer holidays. These terrifying lists often leave me appalled at my own ignorance, but also suspicious about the pretension of their advocates.
My holidays in Hyderabad would be spent on films sets visiting my father and uncle, or in the studios; I was gradually drawn to films.
I now understand how varied the world of cultivated rice is; that rice can play the lead or be a sidekick; that brown rice is as valuable as white; and that short-grain rice is the bee's knees.
Me and my mom are pretty cool. My mother's Caribbean, and she gets a little spicy, and I get a little spicy back.
Me, personally, what attracts me to a man is scent, period. I'm all about what they smell like, they have to smell good. I prefer a men's fragrance that exudes sexiness - it's for a sharp man, a little spicy. It's spicy with a little bit of woodsiness. That's what everyone should start with when thinking of men's fragrance, in my opinion.
I love cooking Japanese food at home. It's so easy to make an easy fry, a saute, or a quick braise and serve it over a bowl of rice with pickles and a side salad.
Spicy food and I have a close relationship—an obsessive one, in fact. If it’s spicy, I want it. I want to sweat and shake and go half blind from the searing pain . . . which, now that I put it that way, seems really suggestive. But spicy stuff is addictive. That’s a known fact of science.
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