The 17-year-old petite actress Nitanshi Goel has cooked up a storm – both in the kitchen for FPJ and at the IIFA Awards in Jaipur. She has won the Best Actress award for her performance in the sleeper hit Laapataa Ladies. She left competing and competent actresses like Alia Bhatt, Yami Gautam, Katrina Kaif, and Shraddha Kapoor agape with wonderment while she wept with joy on receiving the award.

My dietary preference: I am vegetarian.

First thing I have when I wake up: A glass of warm water with honey or soaked almonds.

My breakfast is: I enjoy traditional dishes like dalia, idli, dosa. Being a North Indian, I also relish paratha with curd, along with fresh fruit or a smoothie.

Around 11 am I have: A handful of nuts, makhanas, or a fruit.

For lunch, I have: Dal, sabzi, roti, and rice accompanied by pickles—a simple, home-cooked meal. Aloo bhindi is among my favourite vegetables.

A must have with my meals: Curd or buttermilk; it’s refreshing and aids digestion.

In the evening, if I am hungry, I have: A bowl of sprouts chaat, roasted makhanas, or a smoothie.

My dinner is: A light meal, usually dal, sabzi, or a bowl of soup with chapati. I avoid heavy or fried foods at night.

My favourite desserts are: I have a major sweet tooth! Chocolate brownie, Tiramisu, modaks during Ganesh Chaturthi, and homemade treats like besan laddoos during Diwali are irresistible.

To keep fit, I do: A mix of yoga, dance, and workouts. At the end of it all, I feel active and energised.

Before my workout I have: A banana or a handful of nuts.

After my workout I have: A protein smoothie or coconut water.

Foods I consciously have: Fruits, vegetables, and protein-rich foods.

Foods I consciously avoid: Junk food, sugary drinks, and deep-fried snacks as far as possible. But to tell you the truth, sometimes I give in.

My favourite restaurants: I love trying out different eateries, from small cafés to fine dining spots. My favourites include Italian and Asian spots in Mumbai!

My favourite cuisines: Indian (of course!), Italian (can’t live without pizza and pasta), and Chinese (Hakka noodles and Chilli paneer are my two loves).

My childhood memory of food is: Eating my favourite rajma chawal at home on Sundays.

I can cook: Gol-gol rotis and Maggi noodles. I can bake good cakes and cookies also.

My favourite cooks in the family are: My mom and my father — they make the best parathas and aloo tikkis.

My idea of a romantic meal is: A cute little setup with gol gappas under candlelight. Who needs fancy dinners when crispy puris, teekha pani, and good company can do the magic!

During summers: I relish mangoes and enjoy sipping on chilled coconut water—the perfect combo to beat the heat.

My fridge always has: Fruits, yogurt, and dark chocolates—essentials!

My favourite beverage: Freshly squeezed juices, fresh coconut water, or herbal teas that are both soothing and revitalising.

Weirdest combination of food: Nutella and French fries.

Food-related memories during the shoot of Laapataa Ladies: When I was filming Laapataa Ladies in Bhopal, I had the best time exploring the street food, especially chaat! On my off days, I’d just go out and try whatever looked good. I had these super yum momos and chole kulche. Ufff, they were too good! Still think about them.

A confession: I am a foodie at heart, but I cherish wholesome, home-cooked meals that are both nutritious and flavourful.

A tip on food to my readers: Enjoy what you eat, but in balance. Home-cooked meals are the best, and staying hydrated is the key to good health.

Recipe of Gol Gappe

Recipe for purée:

Ingredients for purée:

1 cup semolina

2 tablespoons flour

Salt to taste

Oil for deep frying

Method to make the purées:

Mix semolina, flour, and salt. Add sufficient water to make a semi-soft dough. Divide the dough into small balls and roll each ball into small discs. Deep fry in hot oil on a medium flame until crisp. Store the purées in an airtight container.

Ingredients for the pani:

Handful of mint leaves

Handful of coriander leaves

4 green chillies (or as per taste)

Lemon-sized tamarind (soaked in hot water for a few minutes)

1 litre water

1 teaspoon black salt

2 teaspoons cumin seed powder (freshly roasted)

Salt if required

Method to make the pani:

Blend mint leaves, coriander leaves, green chilies, and tamarind pulp. Strain the mixture. Add water, black salt, cumin seed powder, and mix well. Add salt if needed. Refrigerate.

To serve: Fill the puris with finely chopped boiled spicy potatoes and enjoy with flavored water and sweet date chutney.