A model of brain versus prawn

FOODIE

Model, television personality and aspiring actor Nina Manuel eats light but cooks hearty.

Nina Manuel "" first noticed as the San Miguel waitress with the washboard abs "" cheats a little when she cooks for us. Her mother comes to the rescue every time she flounders. "I can cook quite a bit, from pork spare ribs to an elementary dal, but I am lazy," she smiles shyly. She is easily forgiven; her face is her fortune, not the spatula she wields. Her lineage provides her with a distinguished culinary heritage: her mother is Goan and father Malayali, so she's grown up on Goan prawn curry and appam and stew.

The prawn fry started its life as a curry, but Manuel has to dash off for a marathon shooting session so the recipe is quickly modified. Her life as a model is fast being surpassed by her career as a television show host with Zee Network, and predictably she is gravitating towards cinema. She's down from 11 ramp shows a month to 17 a year. "It's a natural progression, and television has greater longevity than professional modelling. Besides," she continues, "my brain was freezing over. One doesn't have to think very much when one is a model." That's candid enough.

And she's a tough critic of her new role. She scrutinises every episode, watching out for repetitive pet phrases and "annoying" gesticulation. She is just as much of a taskmaster when it comes to staying fit and healthy. Her approach is regular exercise, and a strict no-sweets policy at home that her mother indulges her with. She's also attempting a rather unappetising no-fats approach: boiled veggies, boiled chicken and boiled fish, all day, every day. "It's working," she claims.

Manuel, in person, is everything you see of her on screen "" cheery and bright-eyed, and almost childlike in her lack of constraint. She is also a live-for-the-day kind of girl. "If my television contract doesn't get renewed I won't be upset because the world offers so many opportunities." She's hooked to the idea of being a businesswoman, no matter what the business may be "" fashion, art or real estate. "There's money to be made everywhere. And I am an intelligent girl," she says, flashing that guileless smile.

She might need that money to fund her expensive taste in art. She craves Raza and Bose Krishnamachari, both artists ever slipping out of her reach. It's an occupational hazard: her interest in art was first prompted by her having to cover art-show openings for her popular show After Hours, where she schmoozes with mindless revellers and thoughtful poseurs alike. "See, as a model I was never exposed to cultural pursuits," she offers.

Her palate is acquiring similar refinement "" Japanese food currently takes her fancy the most. She loves the chi-chi Asia de Cuba restaurant in London's Covent Garden. But naturally... it's where the beautiful people flock. She declares, "If I had to provide food for a date, I would order from there and charm them into flying out a meal for me."

Favourite Recipe

Mama Manuel's prawn fry
(Serves two)

200 gms prawn
3 onions
2 tomatoes
1 large potato
2 slit green chillies
½ tsp chilli powder
½ tsp turmeric powder
Juice of one lime
Salt to taste
Chopped coriander to garnish

Marinate the prawns in turmeric powder, chilli powder, lime juice and salt for half an hour. Fry and keep aside. Finely slice the onions, deep-fry until golden brown and add slit green chillies. Remove from stove and keep aside. Cut potato into small chunks and fry until brown. Add the fried prawns, onions and chillies to the potato and fry together for five minutes. Add sliced tomato on top. Turn gas off before tomato goes soggy. Garnish with lots of chopped coriander.