Long before the phrase ‘crossover films’ became fashionable in Bollywood, Kabir Bedi had worked consistently on both sides of the great divide. From Sandokan in Italy to Octopussy in Hollywood, Kabir has done it all. And now he is anchoring a TV show, Director’s Cut. Kabir’s culinary adventures uncut...

My breakfast: I make my own breakfast and lunch. So I visit the kitchen every day. I love eating egg fry and toast; it’s my greatest joy. And it’s so simple to make; just fry two eggs and eat it with toast.

My lunch: If it’s a working lunch it could be toasted sandwiches, humus, fried eggs.

My favourite cuisine: In order of rank, Indian, Thai, Italian, Chinese. Thai comes a close second because it is a half-way blend between Indian and Chinese influences. Then there is Malaysian cuisine, which is very similar in some way to curries, especially coconut curries.

In my book, Indian cooking scores over others because: It has the ability to infuse the spices deep into the food which is being cooked, whether it is meat, potatoes, cauliflower, or any other vegetable. Most other cuisines rely on sauces for the flavour.

My culinary abilities: I like making a great Indian meal which is also experimental and cook food that is closer to home, like Chicken Chettinad, a South Indian dish, and Bengali fish curry. I refer to cook books for the recipes. My favourite foodie book is 50 Great Recipes. The author went to homes of different communities and hand-picked the recipes.

Fussy food logic: But I am not fussy. I tell the women in my life to cook meals only when they feel like because we can always order from outside or manage with what we have at home. It’s not an obligation.

There is nothing quite as appetising as: Perfectly fried eggs on toast.

I love: Rogan Josh.

When I am abroad I like eating: This great dish which is very popular in England — Chicken Tikka Masala.

My favourite eating places in Mumbai are: The Olive restaurant in Bandra; it is perfect for light Mediterranean cuisine. I like Trishna for seafood, besides Khyber and Copper Chimney.

My favourite eating places abroad: World famous chef Wolfgang Puck’s cooking in his Los Angeles, Zaika and Chor Bizarre restaurants in London.