Dr. Neal Barnard
Dr. T. Colin Campbell
Dr. Caldwell Esselstyn
Dr. John McDougall
Dr. Dean Ornish
Dr. Nandita Shah
Dr. Shashi Tharoor
Rahul Sharma, an Indian classical musician, draws inspiration from nature, culture, and philosophy. He plays the traditional Kashmiri 100-stringed santoor—a skill acquired from practicing with his father, guru Pandit Shiv Kumar Sharma. Sharma successfully introduced the santoor into world and fusion music through album collaborations with renowned musicians like Kenny G, Richard Clayderman, and Peter Gabriel.
Sharma is the first young Indian classical musician to produce music for a commercial Bollywood feature film and is often referred to as the new face of tradition. He is the recipient of the Indo American Society Award, Bollywood Music Award for promising New Music Director, and the MTV Music Award for Best Classical/Fusion Album in 2003.
A vegetarian diet helps Sharma harness and express his creativity.
Learn more about Rahul Sharma at www.RahulSantoor.com.
Photo: Jatin Kampani; Outfit: Barkha ‘n’ Sonzal
- Create family traditions. My favorite meals are created and shared with my wife Barkha.
- Make conscious, healthy choices every day. Meditation and yoga help balance my body and mind.
2 cups Poha (thick variety)
salt to taste
1 tablespoon lime/lemon Juice (or to taste)
1/2 teaspoon mustard seeds
1 whole dry red chili
1/8 teaspoon asafoetida (hing)
1/2 teaspoon turmeric powder
1 sprig curry leaves
1/2 medium onion diced
finely chopped green chili, to taste
1 large potato diced
finely chopped cilantro (coriander leaves) for garnishing
Gently rinse Poha with water about 2-3 times. Drain out the water and sprinkle salt and lemon juice. Gently mix with a fork and leave aside. Spray oil in a medium non-stick pan on medium heat, add mustard seeds and let them pop. Add dry red chili, asafoetida, turmeric powder, and curry leaves. Add onions and green chilies. Cook onions for 1-2 minutes until translucent and add potatoes and salt. Mix well, cover and cook potatoes until tender but not mushy. Fluff up poha with a fork and add it to the pan. Mix well, sprinkle with a little water if poha have dried out too much. Garnish with chopped cilantro and serve hot.
Fresh Mango Salad
1 cup ripe mango, cubed
1/2 cup red bell pepper, diced
1/4 cup onion, finely chopped
jalapenos, finely chopped, to taste
cilantro, chopped fine, to taste
mint, few leaves, chopped fine
cumin seeds, roasted and powdered, to taste
salt, to taste
lime or lemon juice, to taste
In a bowl, mix in all of the above ingredients. Toss and chill for 25-30 minutes. Serve with some tortilla chips, tacos, salad or as an accompaniment with grilled food.
2 1/2 cups green peas
1 medium chopped potato (optional)
2 green chillies, choped
2 cloves garlic, finely chopped
pinch of asafoetida (hing)
1 1/2 teaspoon cumin seeds
salt to taste
2 tablespoons coriander (dhania), chopped
Wash the green peas and leave on the strainer to remove the extra water. Spray oil lightly in a hot pan. Add cumin seeds. When seeds crackle, add asafoetida, chopped garlic, and green chilies. Mix well and sauté for few seconds. Now add green peas and chopped potatoes and mix well. Sauté peas and potatoes for 2 minutes. Add salt. Mix well. Now cover the lid and cook till peas and potatoes get tender on low medium flame. It takes about 8-10 minutes to cook the peas. Now add chopped coriander and serve hot.