A Quote by Anubhav Sinha
I derive a lot of joy from cooking. Had cooking been a mandatory task, I probably would have felt differently about it.
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I wish I had a little more joy of cooking - because mostly I have anxiety of cooking. I'm so proud when things come out well.
Even cooking at home, the difference between my wife cooking and me cooking is major. When my wife cooks, the kitchen looks like a disaster. When I cook it's completely clean and organized and it doesn't look like anyone has been cooking in there.
I think that my love of cooking grew out of my love of reading about cooking. When I was a kid, we had a bookcase in the kitchen filled with cookbooks. I would eat all my meals reading about meals I could have been having.
It's so important for me to keep a good house. I take a lot of pleasure in cooking and I think there is a lot in common between cooking and film-making. You put all these ingredients together to make something wholesome. Except the rewards in cooking come a little sooner.
Cooking is at once child's play and adult joy. And cooking done with care is an act of love.
I sometimes think the chef end of cooking is not the real end of cooking. Cooking is all about homes and gardens, it doesn't happen in restaurants
I sometimes think the chef end of cooking is not the real end of cooking. Cooking is all about homes and gardens, it doesn't happen in restaurants.
There are as many attitudes to cooking as there are people cooking, of course, but I do think that cooking guys tend - I am a guilty party here - to take, or get, undue credit for domestic virtue, when in truth cooking is the most painless and, in its ways, ostentatious of the domestic chores.
I started cooking for the love of cooking, and I am going to keep cooking whether there's a celebrity aspect to it or not.
When I started cooking the meal at home, after I had started cooking in restaurants, I usually would prepare bay scallops or lobster.
Cooking a piece of fish and cooking it right. Knowing the fish, knowing the properties of the fish. That's a hard thing to do rather than covering it with a lot of sauces and foams or other cooking methods that might be high wire acts and look good on the outside.
Cooking has always sort of been my way to soothe the soul, if you will. I grew up around my great-great-grandmother cooking, and that's eventually where I learned a lot of things. So food has always been used to ease and comfort.
Cooking is like doing yoga. There is a lot of satisfaction in cooking food for others.
My guilty pleasure is competitive cooking reality shows. I don't like cooking shows when it's just about cooking. It has to be competitive - they're fighting and yelling at each other. I am obsessed with those shows, and I have no idea why.
I would definitely be interested in doing a cooking show or something related to cooking, and I think probably most immediately, I would do a cookbook.
I want to promote pastry. Pastry has always been in the background - it's always cooking, cooking, cooking on programs, and pastry has just been this thing at the end. I want to show people what we do.
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