In a new exclusive for her fortnightly column, actress Ayesha Khan, currently basking in the massive success of her chart-topping song “Shararat” from the 2025 blockbuster Dhurandhar, opened up about her relationship with food, fitness, and the pressures of the limelight.
Ayesha, who recently made her mainstream Hindi debut alongside Ranveer Singh and in Kapil Sharma’s Kis Kisko Pyaar Karoon 2, shared that her journey to body acceptance has been a work in progress. “It has taken me time to come to terms with my body, and the journey has been beautiful,” she admits, emphasizing that health should always outweigh rigid beauty standards.
Ayesha’s “Clean Eating” Blueprint
Despite the occasional “food guilt,” Ayesha follows a disciplined yet flexible diet focused on protein and fiber.
- Morning Kickstart: Bullet coffee followed by a daily intake of nuts and fruits.
- Balanced Lunch & Dinner: A mix of roti or rice, chicken, seasonal vegetables, sautéed greens, and salad.
- Smart Snacking: Protein shakes, seeds, or fruits in the evening.
- Occasional Indulgence: A non-vegetarian at heart, she loves Yakhni Pulao but enjoys Rasmalai when a sweet craving strikes.
Fitness Beyond the Gym
Ayesha keeps her regime dynamic to avoid monotony, alternating between:
- Dance: (As seen in her high-energy performance in Shararat).
- Pilates: For core strength and flexibility.
- Sports: For functional fitness.
Family Recipes: From Bihar to the Dining Floor
Ayesha’s signature dish is Tamatar Bharta, a traditional Bihari delicacy, along with her homemade chicken curry. She credits her culinary skills to her parents, citing her mother’s Shahi Tukda and her father’s Gobi Matar as family favorites. Her idea of a perfect romantic meal? “Being at home, cooking for each other, and eating from plates placed on the floor.”
🍲 Ayesha’s Quick Homemade Khichdi
For days when she wants “clean” comfort food, this is her go-to recipe:
- Ingredients: 1 cup rice, 1/2 cup moong dal, 1 cup mixed veggies, 1 tsp ghee, and salt.
- Method: Soak rice and dal for 30 minutes. Pressure cook with veggies for 3–4 whistles. Stir in ghee and a squeeze of lemon before serving hot.