Celeb cook-in: Archana Vijaya, VJ and anchor

My earliest memories of food: I used to frequent many eateries in Kolkata with my parents when I was a kid. My parents took me with them everywhere because I was their only child, and I started enjoying eating out from a very young age.
My favourite dish: Kolkata's chicken biryani.
After a long day at work, I prefer having: A light salad or veggies with grilled chicken or fish.When I'm tired, I like to have chicken sweet corn soup ­ it's my comfort food.
The most interesting meal I've had: Thanks to all the travelling in the last seven years of anchoring cricket tournaments, I got an opportunity to savour various cuisines. Non-vegetarian and extremely spicy Savji cuisine, the traditional food of Nagpur, is very interesting.
My favourite healthy meal: Steamed fish and veggies.
One dish I learnt to cook well during my travels abroad: Gai Pad Krapow ­ Thai chicken with hot basil leaves.
I have a sweet tooth for: I love the chocolate croissant in the patisseries in Paris.
Most exotic food I had when I sampled world cuisine: Ostrich meat in South Africa.
Whenever I host a party at home, I serve: Thai or Italian food.
My favourite recipe that's quick to make: Pasta with whatever I find in the fridge! My favourite street food in a foreign country I I love the baguette with sausages in Paris, and Pad Thai in Thailand.
My lunch is mainly about: Eating light and healthy, so I don't feel stuffed for the rest of the day.
Spicy Thai chicken with basil leaves
Ingredients:
Boneless chicken (diced into pieces): 500 gm
Thai basil leaves: 100 gm
Thai brinjal: 50 gm
A small piece of galangal
Thai chillies: 15
Mushrooms: 100 gm
Salt to taste
Sugar: 12 tsp
Nampla (fish sauce) to taste
Lemon juice to taste
Onion (sliced): 1
Garlic pods: 4
Lemon grass stalks: 4
Method:
Heat oil in a saucepan. Add onion and garlic and sauté till they are slightly brown. Add chicken pieces and cook till they turn brown. Next, add the basil leaves, Thai brinjal, lemon grass, Thai chillies, galangal and mushrooms, and stir fry. Add salt, sugar, fish sauce and lemon juice to taste. Cover with lid for 10 minutes and serve hot with a garnish of basil leaves.