Whoa! Its all about food and fitness. And then, here in glamor-drenched Hollywood, in the iconic queen of hotels, I lunch with our very own beauty queen. She’s a globe-trotting foodie and yet she remains so slender and fit. The forever gorgeous, former Miss India, Manasvi Mamgai, explains that there is a deep and abiding relationship between food and fitness. She dazzles us over lunch in the landmark “Prettywoman” Beverly Wilshire’s BLVD.
Food and fitness: the trump card.
The past few months, we’ve all been fascinatedly watching Manasvi and her father Shalabh Kumar not only campaigning for but also celebrating Diwali in the White House with President Trump. Lighting many a lamp and “diya” for the festival of lights.
For sure, India is shining not only in the White House, but also here in the spectacularly beautiful landmark hotel. Our very own brilliant Chef Samir Roonwal is creating deliciously refreshing magic. The forever gracious and dynamic Ben Trodd (who helms nine hotels) and ever helpful Lauren Dutton Breen are equally fascinated by Manasvi’s journey.
An eventful and exciting journey indeed. From being crowned Femina Miss India in 2010, to making her Bollywood debut with Ajay Devgan to being Republican Hindu Coalition’s Ambassador to India. Manasvi Mamgai sure has come a long way from being a beauty queen and super model to stepping into the midst of US political milieu.
Now that she has set up base in LA, Manasvi is in demand for acting roles and also wants to produce films.In the midst of all this frenetic activity, wining and dining, how does Manasvi remain so fit? She answers my questions as we feast on the most refreshing watermelon salad and grilled fish. “Fitness is something i have always loved. I have been into sports and dance since a very young age” Manasvi points out. “And ofcourse, food is something ive always loved to” she says flashing her infectious smile. And her reason to exercise so munch? “Working out a lot gives me the liberty to eat whatever i want”.
Living in LA gives her time to do all sorts of outdoor activities be it surfing, hiking, horse riding or diving. She is also a regular at soul cycle and barrys bootcamp. She recommends a hearty breakfast and believes in the old adage of “ breakfast like a king eat dinner like a pauper”. And through her hectic life, what keeps her slender and glowing? Balance. Dining at fancy restaurants, tasting menus, exotic menus et al is balanced by drinking smoothies and blended soups. “They are healthy and super easy and if you don’t have time to cook or like me don’t know how to its a great option”.
Balance and passion is the key in all she does. Whether she is working hard at the Republican Hindu Coalition (the brainchild of Manasvi’s father Mr. Shalabh Kumar whose main mission is to create a strong Hindu voice on the policy tables in US and strengthen Indo-American relations in a real substantive way) or acting.
It’s a match made in heaven and it’s most visible here. Here, in Hollywood Los Angeles, the land of eternal youth which tangoes with the freshest of Californian produce. Even more so here in the timeless Beverly
Wilshire which turns ninety at the close of this year yet continues to rock with a youthful rhythm and beat.
Star spangled Hollywood and Bollywood dines ,meets and stays here. From Priyanka Chopra and Anil Kapoor to Tom Cruise. And Chef Chris Ford and Chef Samir Roonwal have them coming back for more. On Manasvi’s request chef Roonwal shares the super simple -to -make watermelon salad which is sweet, juicy, crunchy and well-balanced with the saltiness and protein of cheese.Here it is…
Watermelon and Cheese Salad
Servings: 4 servings
Calories: 325 kcal
- 1 small watermelon (3 pounds), rind removed, cut into 1/2-inch slabs, 4 inch squares, compress in a vacuum bag and seal them with fresh basil leaves, chill overnight
· 1/4 cup extra virgin olive oil
· 2 tablespoons freshly squeezed lime juice or lemon juice ,both are sublime, see which one you prefer
· 1/2 teaspoon kosher salt
· Small pinch of freshly ground black pepper
· 1/4 cup Celery leaves, micro arugula, micro basil
· 4 ounces crumbled Kefelatori cheese
- In a small bowl, whisk together the oil, lime juice, salt and pepper.
2. Pour the dressing over the chilled watermelon slabs.
3. Add a few leaves of Basil, Arugula and Celery leaves
4. Toss gently to combine. Sprinkle the crumbled cheese on top and serve immediately, Chef Roonwal presents it with glamorous edible flowers. You can use your imagination to present it your way.