Vishal, the big brother of Kollywood, is all smiles, as his just-released Thupparivaalan has been well-received by his fans. On the flip side, he has developed an aversion for fish, while shooting for the film.
“We were shooting at Pichavaram for 25 days continuously for Thupparivaalan . Mysskin, being a master chef, would prepare a variety of fish dishes every day for lunch and dinner. By the end of it, despite being a fish lover, I got fed up and developed an aversion for it,” says Vishal.
The actor says he is completely off rice to maintain his fitness. His diet comprises
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High on sushi
How does he avoid unhealthy food when he hangs out with his friends or attends a party? “I hardly find time to party after I took up the responsibility at Nadigar Sangam. Yet, once in a while, I go to Hip Asia for some sushi. I love sushi so much that I can eat it 250 days of the year,” he says. His other favourites are the sashimi and tuna salad at The Leela Palace.
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Heavenly home food
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“Director Pandiraj is the right person for this. He is a foodie and his preparation of uppukari is superb,” says Vishal. He says Pandiraj would often make a simple chicken dish using just pepper, red chillies and salt for Vishal.
“At the end of a tiring day, if I am in Chennai, I always ask my amma to make chapala pulusu (fish in a tamarind gravy) with seer fish ( vanjaram ). She is a great cook and this is her best. My sister-in-law, Shriya, introduced me to Yasmin Aunty’s biryani , which is heavenly, and we often order,” he says. He also likes the biryani that his assistants get from a particular shop in Pallavaram.
Campus memories
During the course of the conversation, Vishal recollects his school and Loyola College days. “I have spent days gorging on the channa bhatura at the canteen in Don Bosco, all washed down with Gold Spot,” says the 40-year-old, adding that he still remembers the day when the Pepsi fountain was installed at Loyola in 1994. He also recalls the cup noodles that he would eat on campus.
Madras memoirs
“Drive-in-Woodlands used to be my favourite haunt, a meeting point for all my friends during 1995-96. Amazing Udupi-style food at affordable prices. Those were fun-filled days, when we all used to meet and plan which movie to watch,” Vishal recalls.
The Bangala experience
Although his trainers keep a close watch on what he eats, he has managed to sneak in cheat meals on several occasions. Some of these have been at The Bangala in Karaikudi.
“The aachi over there would sweet talk my assistants and trainers to keep them away from me. And then, she would start serving me food. In fact, I do put on a few kilograms if I eat a couple of meals there and that is why The Bangala is my trainer’s nightmare,” Vishal laughs.
Food trail
Vishal had in recent times travelled to Georgia, Venice and a few other European countries, to shoot for his next film. During his travels, he likes to get the location manager to point him in the direction of local cuisine. “Georgian-style chicken cooked with almonds and Georgian bread was a fantastic combination. I got to taste the most authentic pizza at Venice, and I have tasted so many types of street food in every country that I have visited; all thanks to the location managers there,” he says.
Date night
To which restaurant in Chennai would this eligible bachelor in Kollywood take his date to? “I would love to take her on a bicycle, start from Light House and go up till MGR Memorial. Take a break every now and then, for a conversation on the moonlit beach, and to taste the local fare — everything from starters to dessert from the food carts along the Marina promenade. Isn’t that romantic?” he chuckles.
This is a fortnightly column where film personalities talk about their trysts with food