A Quote by Ravichandran Ashwin
I am not usually fussy about food but sometimes on overseas tours if I get bored I take a cooker and some rice and enjoy some curd rice.
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I love my cooking tools because I enjoy cooking - a Vitamix for smoothies and a rice cooker for steel-cut oats. I travel with a small rice cooker. I soak oats overnight, and when I get up, I just turn the rice cooker on, and it cooks the oats perfectly every time.
Go where your customers take you! For example, did you know that Sony's first product was a rice cooker? Since abandoning the rice cooker, it has merely managed to become the world's biggest consumer electronics company.
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.
There are eight or nine leading varieties of rice grown in Japan, all of which, except an upland species, require mud, water, and much puddling and nasty work. Rice is the staple food and the wealth of Japan. Its revenues were estimated in rice. Rice is grown almost wherever irrigation is possible.
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.
I have some figures which compare the cost of one kilo of airplane compared to one kilo of rice. One kilo of airplane costs thirty thousand US dollars and one kilo of rice is seven cents. And if you want to pay for your one kilo of high-tech products with a kilo of rice, I don’t think we have enough.
I avoid carbohydrates-rich food like rice and rice products. Instead, eat fluids, proteins and fibre-rich food items.
With sushi, it is all about balance. Sometimes they cut the fish too thick, sometimes too thin. Often the rice is overcooked or undercooked. Not enough rice vinegar or too much.
This sounds like a brag, but I know how to make good fried rice. I learned in college. There are two secrets - take the rice after you cook it and let it get cold in the fridge. Then cook the egg like you're making a fried egg and just before it's done, dump the rice and veg on it and swirl it around.
Mum's home food was comfy, exquisite and she was also capable of the most wonderful gourmet food. She'd mix the rice and dal with stuff and roll these easy-to-pick-up extra-softened little balls of rice.
Make a stir-fried rice dish with some cut-up chicken and any vegetables folded into the rice for a 'one pot' meal lunch that has it all - protein, starch and vegetables.
I start my day with two eggs and two slices of toast along with juice and take 1-2 chapatis with dal and curd rice at lunch.
When I'm doing a movie, I eat the same thing every day. For lunch, it's tuna salad or chicken salad and cole slaw. That's it. For dinner it's either veal and rice, fish and rice or steak and rice. It gets boring; boy, does it get boring.
You can actually eat very clean at Chipotle. They have white rice, they have brown rice, and they have chicken. I stay away from the guac and the sour cream. I just get lettuce, double-meat chicken, and a white or brown rice.
I don't get too fussy about food around games. It is more just a case of making sure I get some fuel on board. But I quite enjoy poached eggs and toast in the morning so I often go for that before training.
There's a place called Chipotle in the U.S. It's Mexican food where everything is made to order; you can get some rice, black beans, and meat. That's what I eat three times a day.
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