When Dilip Kumar ordered Fried Fish to ‘feel better’ – Times of India

0
39


With the demise of legendary Dilip Kumar on Wednesday morning, an era ended and according to Bollywood experts, this vacuum can never be filled. He was 98 and took his last breath at Mumbai’s Hinduja Hospital. He was taken to hospital last Wednesday after complaining of breathlessness.

As soon as the news of his demise broke, it left the nation shocked and social media was filled with condolences and prayers, recalling his dynamic career in the world cinema and the legacy he has left behind.

While we all know that Dilip Kumar was a prolific actor, many of us are not aware of his culinary talent. If reports are to be believed he was an excellent cook and truly loved non-vegetarian delicacies.

In the book ‘Dilip Kumar Peerless Icon Inspiring Generation’ by Trinetra Bajpai & Anshula Bajpai, they have duly mentioned his love for food and called him a foodie—a connoisseur of culinary delights and his love for Mughlai delicacies.

As per the unputdownable book, which celebrates fifty of Hindi cinema’s most memorable years, he loved non-vegetarian fare and was reportedly a fine cook himself. “Apart from gorging on rich dishes (the famous Kodaikanal breakfast scene in Ram Aur Shyam comes to mind), he also likes eating simple fare. Be it chai, khara (salty) biscuits, an omelette in a little wayside tea shop in Khandala or the lavish spread at the Sea Lounge of the Taj Palace hotel—both are partaken with equal fondness,” Chapter 13, The Private Life of Megastar: Fads and Foibles of the book reads.

The book also mentions an amusing anecdote related to the love for food of Dilip Kumar. It states, “He was once feeling a wee bit sick and out of sorts while shooting for Sunghursh and producer-director H.S. Rawail came to his make-up room to suggest cancellation of the shooting for the day. Dilip Saheb promptly replied, ‘Nahin nahin Rawail Saheb! Shooting cancel karne se bahot nuksaan hoga, maine thodi si fried fish mangai hai, khaate hi theek ho jaoonga’ (No, no, Rawail Saheb! Cancelling the shoot would lead to a huge loss. I have asked for fried fish, I will get well as soon I have it).

The book states that it was Dilip Kumar’s fondness for good food that probably led him to venture into the culinary business with his close friend J.K. Kapur to create the ‘Copper Chimney’ chain of restaurants.

For sure his departure can never be filled, but it’s his love for food that will surely be cherished by all the foodies.

Thumb Image: istock photos and Times of India

For scrumptious recipes, videos and exciting food news, subscribe to our free
Daily and
Weekly Newsletters.



Source link