The Foodie’s Philosophy

Back in his young days, Boman Irani was extremely fond of eating out. He knew all the nooks and crannies of Bombay where one could discover everything from street food to fine dining experiences. His old friend and fellow foodie Kunal Vijaykar remembers that Boman was always a reliable resource when anyone was trying to answer the question: Where shall we eat tonight?

Today Boman continues to be a diehard foodie – but his philosophy of food has changed. He has become more responsible in his eating habits but he remains as adventurous as ever. His current passion is for home-cooked food… especially other people’s mom’s cooking.

In this film Boman talks in detail about how he likes his food (and how not!) and tells the story of his discovery of an all-new taste: the flavours of Punjab.

Recently, Boman also tweeted about this:

Boman Irani

Part of Boman’s Punjab experience was his first taste of Mustard Oil. He has a lovely description for this homely taste; he describes it as having “A feeling of family”.

What a wonderful way to describe the unique flavour of Mustard Oil – but then again, foodies always have a way with words when it comes to talking about food!



Boman Irani – Making Sense of Nonsense

As a specialist character actor, Boman Irani has a process that enables him to create memorable characters – even when the movie itself doesn’t do too well at the box office. We’ve already seen this phenomenon in Happy New Year and Housefull 3. And now… there’s Welcome to New York.

This movie was conceived as part reality show and part fiction. The occasion is real: it is largely shot at the International Indian Film Academy (IIFA) Awards. Many of the characters play themselves while others (like Boman) play fictional characters.

Boman plays the role of Gary, who is supposed to be a big event manager organising the mega-madness that is the IIFA Awards! And here’s where Boman’s streak of dedication and his passion for excellence comes in. Even for creating this imaginary character, Boman sat down with the actual organizers of the IIFA Awards to understand what goes into the creation of this glitzy event. That’s perfection!

It reminds us of the meticulous preparation that Boman underwent before transforming himself into a tabla maestro for one of the television ads for P Mark Mustard Oil. He actually took tabla lessons to get the nuances right.

In this video, he tells you how this exciting transformation happened:

The Parameters that make an Ideal Cooking Oil

9thThe choice of one’s cooking oil is a vital decision because it is an item that one consumes every day, day after day, for years. It is a regular intake – and you need to be careful of anything that you are consuming on a daily basis. But how does one choose the right cooking oil – especially when one is faced with a plethora of choices? Just look at the edible oil section in any supermarket or departmental store and you will be utterly confused.

In such matters, it is best to listen to the experts. Doctors, Nutritionists and Dieticians point out that an ideal cooking oil should have the following characteristics:

  • It should be cholesterol-free
  • It should be trans-fats-free
  • It should be low in Saturated Fats
  • It should have high levels of MUFA and PUFA
  • It should have an ideal Omega-6 to Omega-3 ratio
  • It should have a high smoking point
  • It should be natural and free from chemicals

The good news is that there is indeed a cooking oil that meets all the above criteria: Cold Pressed Mustard Oil, also known as Kachchi Ghaani Mustard Oil.

Mustard Oil controls bad cholesterol (LDL) and boosts good cholesterol (HDL); it contains zero trans-fats; it has the lowest levels of Saturated Fats among all cooking oils; it is rich in good fats, namely Monounsaturated Fatty Acids (MUFA), Polyunsaturated Fatty Acids (PUFA) and Omega-3 Fatty Acids; it has an Omega-6 to Omega-3 ratio that comes closest to the ratio recommended by the World Health Organisation; it has a high smoking point which makes it ideal for Indian cooking; and it is completely natural and contains no chemicals or artificial additives.

So there is no reason to be confused about which cooking oil to choose. The parameters are well-defined… and the choice is clear.

Dal… with a Dash of Mustard Oil

Dal… with a Dash of Mustard Oil

Dal is usually seen as a humble everyday not-so-interesting dish. But all that can be changed dramatically with a dash of Mustard Oil. Try this recipe and see how this simple Dal comes alive!

Here are the ingredients that you will require:

  • Red Lentils: 200 gram
  • Mustard Oil: 3 tablespoon
  • Mustard Seeds: 2 tablespoon
  • Tomatoes: 6, coarsely chopped
  • Carrot: 1, chopped
  • Celery Stalks: 2 large, chopped into small pieces
  • Coriander (Dhania) Powder: one and a half teaspoon
  • Cumin Seeds (Jeera): one and a half teaspoon
  • Garlic: 2 cloves, chopped
  • Ginger: One 2-inch piece, finely chopped
  • Onion: 2, chopped
  • Turmeric (Haldi) Powder: Just a pinch
  • Cloves: 4
  • Dried Chilli: 1
  • Salt and Pepper: to taste
  • Coriander (Dhania) Leaves: for garnishing


Heat one tablespoon of Mustard Oil in a pan on medium heat. Add the chopped onions, celery stalks, carrots, garlic, ginger, cloves, cumin seeds, coriander powder and dried chilli. Sauté for around 10 minutes till the vegetables begin to turn brown. Add half the chopped tomatoes and the turmeric powder. Next add some water and the lentils to create a broth and stir for 2 to 3 minutes – then bring the mixture to a boil.

Reduce the flame to low heat and cover the pan. Let the mixture simmer till the lentils become soft. Now season with salt and pepper and use a blender to make a puree of the entire mixture. Keep the pureed contents in the original pan.

Heat the remaining 2 tablespoons of Mustard Oil in another pan and sauté the Mustard Seeds till they splutter. Add the remainder of the chopped tomatoes and mix thoroughly.

Use the contents of the second pan to garnish the pureed mixture in the first pan.

Garnish your Dal with Coriander Leaves and serve hot. This dish is best eaten with steaming hot rice.

Boman Irani and the Nostalgic Tweet


Boman Irani was obviously in a nostalgic mood when he tweeted this… and it’s a sentiment that we share – literally! Because we (the P Mark Mustard Oil Team) were there on the night that Boman is talking about – and it was an unforgettable experience.

Boman Irani on the sets of the P Mark Mustard Oil television commercial was a livewire act in the true sense of the word. His energy was unbelievable – and it was contagious! Catching this creative bug, the entire Production Crew went into overdrive and delivered a film that hasn’t lost any of its charm or relevance, even after the passage of five years.

Watching Boman and the sheer perfection of his performance, one realizes what goes into his creation of dazzling characters like Professor Viru Sahasrabuddhe, Dr. Asthana and Lucky Singh. Boman’s eye for detail, his fine sense of comic timing, and his ability to add enormous credibility and passion to the lines he speaks – these are the attributes that have made him a character acting specialist par excellence.

That night, the shoot went on for a gruelling fourteen hours – with no breaks. Boman was always on the sets… because he was in every scene… but he showed absolutely no signs of fatigue. Even at the end of the fourteen-hour shift, he looked fresh and remained hyperactive.

We share Boman’s sense of nostalgia about this ad film. It was truly a night to be remembered!

You can watch the online version of the ad here:

Mustard – Taking Flight!

Last month, Mustard was in the global news in a big way! A Qantas flight powered by biofuel made partly from mustard seeds flew all the way from Los Angeles to Melbourne. As Qantas Flight No. QF 96 – a Boeing Dreamliner 787-9 – thundered through the skies, it became the world’s first biofuel flight and it reduced carbon emissions by 7 percent in a single journey. If one were to compare this with conventional jet fuel used by commercial airliners, this reliance on mustard seed-based biofuel is expected to reduce emissions by 80 percent over the fuel’s life cycle, according to aviation experts.

Currently, international aviation specifications have capped biofuel blends at 50 percent – but after the historic flight, a Qantas spokesperson said that in the near future, new specs could allow 100 percent biofuel flights.

For The Mustard Specialist, this news comes as no surprise. Puri Oil Mills Limited, the company that manufactures P Mark Mustard Oil, has worked tirelessly to unlock the enormous power that lies within the humble mustard seed.

In the video featured above, Boman Irani – the brand ambassador for P Mark Mustard Oil – talks about some truly amazing facts about Mustard and Mustard Oil… including their use in Biofuels, Warfare and Nuclear Reactors!


Boman Irani Tweets From His Stomach!

There’s one topic of conversation that Boman Irani engages in with the same enthusiasm and fervour that he has for discussing movies – and that’s Food! For his childhood friends, Boman was always the go-to person for advice on where to eat and what to eat while visiting Mumbai. He is also known to be a confirmed foodie and has appeared as a guest on many popular food shows on television.

Recently, he tweeted about his food preferences – both his likes and dislikes… and he did it in that inimitable way that only Boman can do.

Boman Irani Tweets From His Stomach

Boman’s Tweet includes a video link to a short conversation that was casually recorded while shooting a series of in-camera messages for P Mark Mustard Oil (a brand for which Boman Irani has been the brand ambassador for many years now). In the course of this chat, Boman talks about how a Parsi boy from South Bombay ended up in the world of films – which eventually led him to travel to north India… particularly Delhi and Punjab where he discovered a fascinating all-new flavour: Mustard Oil.

In addition to the story of Boman’s culinary journeys, the film also contains some humorous jibes at the kind of food that Boman Irani does not like. Do watch!