Sanjay Dutt reveals dishes he loves (and the one he wishes restaurants stopped serving him): ‘Jab bhi main kahi jaata hu toh sabse pehle…’

At one point, the conversation turned to Dutt’s restaurant favourites. When asked about his go-to dishes, Dutt answered instantly: “Chicken tikka.” A dish beloved across the country, it was clear that his loyalty to this classic remained unshaken. Kamiya teased him for making such a health-conscious choice, and Dutt laughed before adding another favourite to the mix: fish tikka. “Chicken tikka and fish tikka… mazaa aata hai (I enjoy it),” he said.

But it was another revelation that brought an extra dash of humour to the brunch table. Dutt shared that no matter where he goes, restaurants often serve him baingan, completely unasked for. “Jab bhi main kahi jaata hu toh sabse pehle on the go baingan hi aa jaata hai (Whenever I go somewhere, the first thing they serve is a brinjal dish),” he explained, noting that somehow it’s been mentioned next to his name on the Seven Rooms list, and people seem convinced he’s a fan of it. Whether he has learnt to love it or simply resigned himself to accepting the surprise dish remains a mystery.

So, why do some people strongly dislike certain vegetables and is this aversion linked more to taste preferences, psychology, or even genetics?

Ashlesha Joshi, senior nutritionist at Tone 30 Pilates, tells indianexpress.com, “On a biological level, some people are genetically more sensitive to bitter compounds found in vegetables like baingan, which makes the taste unpleasant for them. Psychology and early food experiences also play a strong role. If someone grew up in an environment where a vegetable was not cooked in appealing ways or was associated with negative experiences, the aversion often carries into adulthood.” 

Taste preferences evolve, too, she says, so a food disliked in childhood may eventually be enjoyed when exposed to it in different textures or flavours. In essence, genetics may set the foundation, but upbringing, exposure, and cultural context shape the intensity of that dislike.

Are grilled dishes like these really a better choice compared to fried or creamy restaurant foods?

Grilled preparations such as chicken tikka or fish tikka are generally a healthier option compared to fried or creamy dishes because grilling requires minimal oil and retains the natural protein content without adding excess calories. Unlike fried foods that absorb a large amount of oil or creamy gravies that are often heavy in saturated fats, grilled dishes provide flavour and satisfaction without overwhelming the body with unhealthy fats. 

“However, balance is key. Restaurant versions sometimes use marinades high in sodium or butter for added taste, which can diminish the health advantage if consumed frequently. When eaten in moderation and paired with fresh vegetables or whole grains, grilled dishes can be a smart choice for those who want to enjoy indulgence without straying too far from good nutrition,” stresses Joshi.