Kapil Sharma Quotes

The combination of lentils with rice or bulgur is the absolute height of Levantine comfort food. I could eat it every day.

Do not let the word 'tripe' deter you. Let its soothing charms win you over, and enjoy it as do those who always have!

I love samosas filled with mincemeat. My mum makes really great ones.

I like Hyderabad Biriyani, and when I go to Hyderabad, I have biriyani without fail in the hotels.

Polenta is to northern Italy what bread is to Tuscany, what pasta is to Emilia-Romagna and what rice is to the Veneto: easy to make, hungry to absorb other flavours, and hugely versatile.

Fish cakes are perceived as being quite British, and they're always a bit brown and a little dull.

Haggis is delicious. It is wonderful. It's spicy, it's tasty, and you get vegetarian haggis as well.

I need my fill of Indian home cooking.

There is nothing like roast chicken. It is helpful and agreeable, the perfect dish no matter what the circumstances. Elegant or homey, a dish for a dinner party or a family supper, it will not let you down.

I just can't resist mutton biryani. It's something I've loved eating as a child too. Whenever I'm feeling low, I just pep myself with some good biryani.

The best comfort food will always be greens, cornbread, and fried chicken.

Few people know that I love local dhaba food. It is the best!

While I appreciate what goes into making high-end Indian dishes, street food has a special place in my heart. Being raised in India, street food played an integral part in my life while growing up.

My favorite was always smothered pork chops. Smothered pork chops. That would be my request if I ever had one, and it was pretty consistent.

Pierogies are textbook comfort food.

When I'm at home, I eat kimchi every single day.

Ramen is Japanese soul food, appealing to old and young, rich and poor.

England is merely an island of beef swimming in a warm gulf stream of gravy.

I'm a fan of the hand-me-down recipes - friends, family, bake sales, community cookbooks - those are the recipes that have withstood the test of time and fed many hungry fans.

Even though Czech food is traditionally a bit heavy, especially for a climber, I can't resist some dishes: sveckova, for example, is beef in a creamy sauce with celery and dumplings. It's probably fortunate that I don't know how to cook it myself.

My mom used to make delicious aloo ke parathe, and would give me two for school lunch.

We love food. After our studio session, we devour dal makhani, butter chicken, and butter naan.

All of my dishes kind of have the same thing going on - I'm always going to give you the same things that I grew up with or that my mom used to make. I'm not going to use nitrogen in my tacos.

Shrimp and grits is a dish that I enjoy from North Carolina. It's one of those dishes that is so rich in flavor and texture.

Delhi is the only city where I eat junk food.