A Quote by Imtiaz Ali

I'm a big foodie. Hyderabadi cuisine is amazing, and the kind of mutton dishes available at some restaurants in the Old City is incredible. — © Imtiaz Ali
I'm a big foodie. Hyderabadi cuisine is amazing, and the kind of mutton dishes available at some restaurants in the Old City is incredible.
I'm a big foodie and would love to indulge in such things. I've been to many restaurants in the city, and although I can't eat often, I know what's available where.
I love French cuisine. From crepes to the variety of cheese and seafood preparations, this cuisine is so innovative and fresh. It offers something for every kind of foodie.
Milan, for me, is a city of discovery. You can find some amazing gardens behind some great houses; I also love finding beautiful galleries and incredible shops, but you have to explore. And the food is amazing.
Nashville is coming up to be an amazing foodie city.
London is an incredible city. The people are very nice. It's a happy city with good Brazilian restaurants.
I try to be as healthy as possible. But the problem for me is that I'm a huge foodie. I mean, I'm literally passionate about food. I love trying new restaurants, new cuisine. It just makes me really happy. So it's very difficult for me to eat completely healthy.
The good thing about Hyderabad is the variety of cuisine available. From Nizami cuisine to Andhra food to Telengana delicacies, you are spoilt for choice.
By the time we woke up on Sundays, my dad would have left home to get mutton. It was a kind of stew with thick gravy that my mother used to make in a pressure cooker. Even after the mutton was over, the cooker would still have some masala left. I used to polish it off with some rice.
Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant? These are the kind of questions we are asking ourselves. So the new scenario will allow them to do whatever they want to do, whenever they want to do it.
Food is a passion for me, especially Italian cuisine. I prefer to have somebody cook for me, but I can do some very nice pasta dishes.
In the 1970s we got nouvelle cuisine, in which a lot of the old rules were kicked over. And then we had cuisine minceur, which people mixed up with nouvelle cuisine but was actually fancy diet cooking.
They say that the cuisines of different Chinese provinces arose originally to serve different kinds of constituencies. Beijing was the cuisine of officials. In Shanghai, that was the cuisine of wealthy merchants and industrialists. In Szechwan, the food of the common people. Many great Szechwan dishes originated in street stalls.
I think London is an amazing city. It's really nice to live in London. I think it is a multicultural city; there is a lot to do, great restaurants.
Being in New York is an almost overwhelming experience. While Washington, D.C., is my favorite American city, I regard New York City as the most amazing city in the world. No other comes close. It is an incredible, inexhaustible engine.
You know how someone - something - surprises you. You wake up a little bit. That's done through Chinese cuisine - for example, through dishes of artifice. That's a whole sub-tradition in Chinese cuisine. To create a dish that comes to the table looking like one thing but actually is something else.
Even though L.A. can be kind of tacky, when a city's big draws are The Roxy and the Viper Room, you know its pretty amazing.
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