Eesha Koppikhar’s Detox Programme

Getting detoxed! Eesha Koppikhar shares her eight-day experience

Recently Eesha was in no mood to celebrate the New Year after the Mumbai terror attacks. So she decided to herald it in a unique way by undergoing a detox programme at a place in Andheri for eight days. The actress kept her energy levels high by playing basketball, doing martial arts training, and also indulging in core strengthening exercises. “Chef Maxie designed a special menu for me full of healthy foods like vegetable juices, salads, etc,” she tells us. She underwent functional training, too, over there. “I indulged myself in the different types of massages. It was a rejuvenating and relaxing experience and I’m feeling healthier than ever.”

What is Detox?

Detox, short for detoxification, is the removal of potentially toxic substances from the body. The term is used to refer to diets, herbs, and other methods of removing environmental and dietary toxins from the body for general health. However, it is also primarily thought of as a treatment for alcohol or drug dependence. Detox is a sample two-week detox diet plan to support detoxification by increasing elimination from the body, cleansing the body, enhancing circulation to clear toxic substances, eliminating foods from the diet that require detoxification or are allergenic, etc.

Asin is a Water and Milk Baby

Asin's thought for food
I am: A non-vegetarian.

Diet Regime:

I start my day with: A cup of oats or a bowl of muesli and some fruit. Sometimes, I have an egg or idlis.

The minute I get up: I have to have my breakfast. I am an early riser — I am usually up by 6 am. But it depends on my schedule — if I have slept late then I wake up at around 9 am.

A traditional Malayalee breakfast is: Appam, idli dosa or utta payam which is made of fruit or puttu kadala which is made of chana.

I am not a: Coffee or tea drinker. I am actually a water and milk baby.

My favourite fruits are: Mango, jackfruit, custard apple, different types of bananas.

I lunch on: A few chapattis or a bowl of rice with vegetables. There are usually pulses for protein. I also love fish.

My favourite vegetable: Carrots.

My lunch is prepared by: My mom. She is responsible for my food, so I carry my food to the sets. I am not fussy about food and I don't mind having unit food. But since mom makes it with so much love and care, I make it a point to have the dabba that she has made.

Lunch on the sets: Is amazing. In the South, the variety you are offered is mind-blowing. I am not exaggerating, there are eight different items. But, as I told you, I carry my own food.

My favourite Kerala dish: Rice and prawns — eating that is sheer bliss.

Food on the sets of Ghajini: Aamir loves south Indian food. He was on a strict diet, so I would tempt him with chocolates and ice creams.

I snack on: Fruits or coconut water or nuts. I have an early dinner but I don't have any snack thereafter.

My dinner: Is usually quite early, at around seven pm, if I am at home. But it's delayed if I am shooting. I have whatever mom has made. In Malayalee it's called palhara. Mom usually likes to have rice but I don't have rice for dinner. There is kappa and meen, which is tapioca and fish or we have rice porridge, also known as kanji. I also have eggs or chicken for dinner.

My favourite desserts: I don't have any sweets. I prefer fruits. I enjoy Indian sweets more than foreign chocolate, because there is so much variety — jalebis, laddoos, Mysore pak, payasam. I love Indian sweets but I indulge in them only occasionally. At home, I am the least health-conscious person. My mom and dad are more health-conscious than I am, so fortunately there is no temptation. I don't have that big a sweet tooth, I can resist sweets but if somebody offers them, I don't mind having them.

My fitness regime:

I do cardio and when I get the time, I do weights.

Other Favourites:

A childhood memory associated with food: A fruit called chamba used to grow in my backyard. It was a pink fruit that would become red when ripe. I don't think it has a Hindi or English name. I used to love that fruit. One day, my mum sent me to school with a packet of this fruit to give my friends; and they just loved it. Soon the whole school came to know about it and they would ask me for the 'pink fruit' because they didn't know the name (I went to the Naval Public School and there were a lot of North Indian girls studying there). So in school, I became famous as the 'pink fruit girl'. Also my friends used to come home for 'more curry' (pulisheri), which is made of curd and turmeric. I was known by colourful food — pink fruit and yellow curry.

In my fridge you will always find: Fruits. There is no junk food.

My Sunday Meal: We don't have a special Sunday lunch. In Kerala, we would have a lot of non-vegetarian items with appam.

I feel guilty about eating: Indian sweets.

Eating out: I don't eat out so I don't have any favourite restaurants.

My favourite cuisines are: Indian, Chinese, Italian and Thai and sometimes Mexican.

My favourite spice is: Chilli. I love spicy food more than sweet.

My favourite beverage: Coconut water.

My favourite poison: I don't drink.

My idea of a romanic meal: I like the backwaters in Kerala — they have nice hotels and houseboats on which they cook fish on the houseboat. I would like to eat traditional food.

Asin's favourite recipe: Fish molee

ingredients
1/2 kg fish fillets
1/4 cup refined vegetable
oil1 cup onion
sliced 1 tsp garlic
crushed 1 tsp ginger
crushed 6 green chillies half slit
1/2 tsp peppercorns crushed
Few sprigs of curry leaves 2 cups
thin coconut milk
1 big tomato cut into four
1 cup thick coconut milk
Salt to taste

Method
Clean fish well in salted waterHeat oil in a pan. Saute onion, garlic, ginger, chillies, peppercorns and curry leaves. Add thin coconut milk and stir to simmering point. Add fish pieces and salt. Cook the fish over in low heat with the lid on, until gravy thickens.Stir in tomato and thick coconut milk. Continue to cook in low heat for a few minutes, taking care to see that the curry does not curdle.

What This Celeb Mom Did to Get Back in Shape After Her Pregnancy

TV host Mini Mathur is mother to five year-old Vivaan and Five month old Sairah

"Since with Sairah, it was my second pregnancy, I was more aware of what was good for me and what I should avoid. I read a lot and did some Power Yoga for those 9 months.

Mini's exercise routine
Three days a week: Power Yoga for one hour.
Three days a week: 40-minute walk, and a 30 to 40 minute swim.
A daily set of squats.

Thanks to this exercise routine, she was able to go back to her initial weight in just 19 days after delivering Sairah. She says she experienced no fatigue during the pregnancy, and her social life was unaffected.

Workout Regime Aamir Khan Followed to Achieve the Ghajini Look

It took Aamir 13 months of workout, with a daily regimen of about four hours, to achieve the next to impossible look for 'Ghajini'," Satyajit 'Satya' Chaurasia, who trained the actor for the film

Aamir Khan used to get tired exercising and sometimes even used to shriek in pain and cry doing the stomach crunches, but he did not skip a single day. Every week his body used to show results and that kept him going

Aamir is known for his intense performances. Personal trainer Satyajit Chaurasia is not one to let go easily and was responsible for making Aamir go the extra mile.

"The Journey of a thousand miles begins with a single step" and it was sometime in Dec 2006 that Aamir Khan 'Perfectionist' decided to take the first step of getting into the character for his role in Ghajini. Aamir is known for giving everything to his role and for Ghajini he knew he had to get all toned up and look absolutely in shape. Hence, he caught hold of good friend and personal trainer Satyajit Chaurasia and started his vigorous workout schedule. While the whole world is now going ga-ga over Aamir's new muscular look in Ghajini, only the actor knows the effort and pain gone into developing each and every muscle in his body.

Getting the perfect body has more to do with your mental endurance level rather than your physical endurance level. He also adds that to get the right physique apart from a good workout session, one also needs to have a balanced diet and get good, adequate rest. Aamir`s diet consisted of 16 egg whites each single day and no matter how busy he was, he managed to get at least eight hours of sleep during his training.

Most of the time, Aamir used to work out at his own gym along with his personal trainer Satya. In fact many years back, it was Aamir who encouraged Satya to develop a career in personal training when he had come from Nagpur with the hopes of making it big in Bollywood. Today, Satya runs the popular Barbarian gym in Mumbai that boasts of a clientele comprising the Who's who of Bollywood. Known to be a taskmaster, Satya is seen pushing Aamir, as the actor sweats it out doing the 'inclined sit-ups' to get those washboard abs.

Aamir Khan on his eight-pack abs

Aamir Khan is looking stunning these days, while other Khans are sporting six-pack abs, Aamir has gone two pack ahead with his physique. Aamir reveals the secret behind his ripped Ghajini look. Read below to know more: Talking about his physique Aamir says, “I needed this kind of physique because the kind of action you see me doing, you will believe I am capable of only because of my body.” “It took three hours of workout every day. I began on March 15, 2007, one day after my birthday, and it went on till April 21, 2008, I learnt a lot about fitness in this period. And how far I can push myself.” “All credit goes to my physical trainer Satyajit Chaurasia and diet by Dr. Vinod Durandhar. The workout was a cycle of three days…” “Mondays I did chest and back, Tuesdays I worked on the arms, and Wednesdays I exercised my shoulders and legs. Then I would repeat the cycle. This included cardio every day of between half-hour to an hour.” “I did abs to work the core muscles and get the six-pack, say 1,000 crunches. On days when I felt good, I would push myself more. There was no time to think… because I’d be screaming in pain!” “I was particular about getting eight hours of sleep. No matter what time I went to bed, I’d get eight hours, then get up and start training.” It was tough, because I was into post production for Taare Zameen Par at the time. And I’d finish my workouts, shower, crash out for a while to regain strength, then go to work.” “It was a balanced diet, one-third fat, one-third carbs, one-third protein, but normal food, rotis, rice, sabzis, chicken, 16 egg whites, fruit, and four litres of water. All cooked in three teaspoons of oil.” “No, not olive oil. There was no sugar, no potatoes, no bananas, no red meat, no egg yolks and no fried stuff. The diet changed every month.” “In the last week and before I went on the sets of Ghajini, I cut down salt. And the last three days, I took myself to the brink of dehydration by having just one glass of water a day. This cut that last bit of fat. And the body looked lean and ripped.” So guys now you know how to get that lean mean Aamir Khan’s look from Ghajini.

Pictures of Aamir working out with his physical trainer Satya to get the Ghajini look

Aamir Khan when he started his training

I Don't Eat Anything in Between Meals: Jiah Khan

Jiah's thought for food

I am: A non-vegetarian but I am not so much into non-vegetarian fare.

Jiah's Diet Routine:

I begin my day with: Cereal and milk. I don't eat anything in between meals.

I have lunch: Around 1 pm or 2 pm. If I have a shoot coming up, I stick to proteins and salads. If I am in London, I eat burgers and French fries. I like Caesar salad. For proteins, I eat grilled fish, kebabs, chicken and an egg white omelette.

When I don't carry lunch: I eat unit food as long as it's healthy. I like dal chawal.

A must have for lunch: Amazing green chutney that my maid makes. I also have cheese sandwiches or sprouted salad. I like having curd.

I drink a lot of: Water and diluted apple juice. I dilute it as I don't like it sweet.

In the evening: I don't snack, I eat dinner by 6:30 pm or 7 pm.

For dinner: I eat home food; dal rice or chicken curry.

The last thing I have before going to sleep: Is a glass of milk.

Fitness regimen:

I lost a lot of weight over the past year and now I am just trying to put it on. Otherwise, I dance and do yoga. I think being young helps because your metabolism is high at this age.

On a working day: I get up early, otherwise I don't wake up till 9 am.

Indulgences and Dislikes:

I love chocolates: My mom bought me an advent calendar and there is a chocolate on each page. There were 24 chocolates and I finished them all. I like truffles and Swiss chocolates. Apart from that, I like rasmalai.

I am allergic to: Pollen.

I dislike: Onions. I have never liked them.

One food that has a childhood memory for me: A cereal called cocoa puffs. I have been having it since I was seven.

My fridge always has: Milk and cheese.

My favourite cook is: My mom, Rabia. She makes everything well — Indian, Italian. When we were living in London, each time my mom made Indian food, it was like Christmas for us.

I started cooking when I was: Seven. Cooking was a subject in school. I made chicken pasta once and my family ate it within two minutes flat, I didn't even get to taste it. I don't get time to cook when I am shooting but the last time I was in London, I made salmon, grilled vegetables and a French muffin salad.

My best dining friends are: My younger sisters, Karishma and Kavita. We used to go to Wasabi a lot. I love sushi. I also like Olive and Mezzo Mezzo. We always eat Continental when we go out.

I can't resist buying: Bourbons. I love them.

One dish from my hometown that I like: My mom's from Lucknow so ideally I should be saying biryani. But because I have grown up in England, I relish fish and chips.

My idea of a romantic meal: Oysters and caviar.

Jiah's favourite recipe:

Chocolate Cookies
ingredients:
1 cup walnut pieces
2 oz semi-sweet baking chocolate
1 cup butter or stick margarine, softened (2 sticks, no substitute)
1/2 cup granulated sugar
1 tsp vanilla
1 1/4 cup all purpose flour

Method:
Whirl walnuts in food processor until powdery (or use a nut mill to grind finely). Set aside. Whirl chocolate until powdery. Set aside. Bake the ground chocolate at 275degrees. Pre-heat oven to 275 degrees. In a mixer bowl, combine butter and sugar, and beat until fluffy. Add vanilla and chocolate and mix thoroughly. Gradually mix in flour, walnuts, until well-combined. Drop cookies by heaping teaspoons, slightly apart, onto un-greased or parchment-lined baking sheets. Bake till cookies are firm and lightly browned. Let cookies stand on baking sheets for about five minutes before removing them to wire racks to finish cooling.

I Am Realising The Benefits of Yoga and Follow Iyengar Yog: Juhi Chawla

Juhi's Diet Routine:
I am a vegetarian but we do eat eggs as well. I take three proper meals a day, lots of vegetables and juices. I avoid oily food.

I begin my day with:
A big bottle of water or lime juice with honey.

My breakfast is:
Eggs and brown bread toast/oatmeal porridge/idli sambar and a glass of fresh fruit juice or a cup of tea.

My lunch and dinner is:
Veggies, lentils and rotis with soup and salad sometimes. I avoid white rice. I eat brown or red unpolished rice. Our cook makes rotis of jowar, bajra or nachni alternately apart from wheat.

My dinner is:
The same as lunch.

My fitness regimen:
I am realising the benefits of yoga and follow Iyengar yoga. I have also started a half hour brisk walk on the treadmill when I have time. I learnt music, so it's a meditative exercise for me.

I am allergic to: Gymming! But I do hit the treadmill thrice a week. I also go for brisk walks.

Beauty regime:
I take off my make-up with Johnson baby oil. I've got an oily scalp. So, I shampoo and condition my hair frequently. Every month, I get my face clean-up to get rid of blackheads and whiteheads. I also enjoy going to spas, I pamper myself with a good body and hair massage, manicure and pedicure treatment.

Juhi's Thought for Food

My childhood memory of food: Mango milkshakes with cubes of ice on hot summer afternoons in Delhi, playing board games with my cousins, laughing, fighting and having fun.

I am not too fond off: Japanese cuisine. I find it smelling fishy.

When I am shooting: I try to carry dry fruits like kaju, raisins, pista for hunger pangs in between meals, but I forget and end up eating something useless instead.

In the evenings: I ask for a fruit or juice. I am tempted to eat a toasted snack so I have to control my urges!

In my fridge you will always find: Lots of veggies, yogurt, jams and vanilla ice cream. It's simple and nice to serve vanilla ice cream with freshly cut fruit like grapes, oranges or mango as dessert.

My Sunday lunch is: Masala dosa with a nice glass of cold chhaas.

My best dining friends: are Shabnam and Vinita. We stuff ourselves silly with Thai food. Another food buddy is my husband, Jai. When we go to a restaurant, he always ends up ordering the nicest dishes on the menu. If I am stuck about making a choice, I follow him or else I end up eating half of what is on his plate.

My comfort food: A piece of dark chocolate, almond chocolate or a brownie.

My favourite food is: Paneer Shashlik.

My favourite restaurants: In Mumbai my favourites are India Jones, Thai Pavillion and San Qi. In Delhi, its Bukhara at the Maurya. Abroad, it's Nobu in London.

My favourite beverage: Coconut water or pineapple juice.

My favourite dessert: I am not a big dessert person, but I do enjoy a well made tiramisu or a block of dark chocolate cake or a warm brownie with vanilla ice cream on the side. Maybe, even a nice hot gulab jamun, rasgulla or rasmalai.

My favourite fruits: Mangoes and grapes.

I can't resist buying: When we are abroad I pick up boxes of a cereal called Country Crisps. It's yummy and has bits of real strawberries. I also pick up juices, jams, cheese spreads and whole-wheat brown breads.

I feel guilty: After a big hearty meal at a restaurant. So I order green tea to wash away the fat and my sins!

My idea of a romantic meal: God, I am too old for this romantic nonsense!

Juhi's Favourite Recipe
Paneer Shashlik

Ingredients
250 gms cubed paneer
2 onions,
sliced1 capsicum,
sliced1/2 cup tomato puree
2 tbsp ghee
1/2 cup fresh cream or lightly beaten malai
1/2 tsp garam masala powder
1/2 tsp sugar,
optionalRed chilli powder (as per taste)
Salt to taste

Method
Heat ghee in a pan, add onions and capsicum. Cook for two minutes. Then add tomato puree, fresh cream, salt, garam masala and red chilli powder. Cook for a minute. Add paneer cubes to the masala. Mix gently. Add sugar if you want a sweet and sour taste. Cook again for two minutes. Serve hot.

Actress Chitrangada Singh Can Eat Anything

I am: A non-vegetarian. I love mutton biryani and malai tikka. In seafood, I only like prawns.

My Diet Regime:

I begin my day:

With 10 to 12 almonds soaked overnight with a glass of fruit juice.

My breakfast is:

Two boiled eggs or an omelette sandwich with cold coffee.

My lunch is:

When I am shooting, I eat unit food. I tell them for sada dal without oil. I have it with roti and curd. I love curd.

In the evenings:

I munch on a fruit or digestive biscuits and drink cold coffee.

My dinner:

Is light. A bowl of soup, fish or grilled chicken or a bowl of dal.

I am fond of desserts: I like rasgullas, they are light.

I am a North Indian:

And like sarson ka saag and makai di roti. I have just acquired a taste for it because in my growing years, I hated it as I found it kadwa. I am also fond of lassi.

My Fitness Regimen:

I work out four times a week. I play golf and swim at times. At the gym, I cycle for half an hour and then do weights and free hand exercises.

Other Food Favourites:

My favourite restaurants:

Thai Ban in Mumbai. In Delhi, I like Bukhara and Baan Thai. In Singapore, the ambience at Esmirada is lovely. In Paris, little restaurants run by families, leave you with a warm feeling.

My favourite dining friends:

Chitra, my brother's wife. Otherwise, it's my husband and my family.

I can cook:

Excellent pastas and salads.

My favourite cook in the family is:

My mom. She makes lovely palak and dal.

One thing I can't resist buying: Fruits.

My childhood memory of food:

My mom would make awesome nankhatais. When she did, the whole house would be filled with its aroma.

My fridge always has:

Milk, curd and meetha. In sweets, there should be chocolates and patisa.

My idea of a romantic meal:

Would be on a yacht on the Nile. A beautiful sunset, perfect wine, nice weather would be good. The meal should have no garlic, onions and fish.

Chitrangada's favourite recipe: Spaghetti Arrabiata

Ingredients

1 packet spaghetti

2 tbsp garlic paste

6 big tomatoes

10-15 basil leaves

2 to 3 tbsp olive oil

100 gms fresh cream

1 bunch spring onions (finely chopped)

Salt to taste

Tabasco sauce

oregano and paprika, as per taste

Method

Boil spaghetti till al dente. Boil tomatoes till the skin starts peeling. Cool and remove the skin. Finely chop them. Lightly heat oil in a pan. Add garlic and sauté till soft. Add the tomatoes. When they are half cooked, add spring onions. Cook on a low flame till thick. Stir at regular intervals. Add salt. Mix well. Tear basil leaves and add to the sauce. Mix well. Remove from gas. Add cream. Add the spaghetti, tabasco sauce, oregano and paprika. Mix well. Serve hot with garlic bread.