We’ve arranged to meet at Rotessorie at the Oberoi. Manisha arrives, dressed in afashionably short, rose-coloured salwar-kameez. The shoulder-length hair has been leftopen to frame her delicate face. Her fine, almost transparent skin glows as usual; hersmile as bright as on screen. She has had a long day of shooting and it’s 11.30 pmwhen we finally sit down to decide what to appease our hunger with. "I’mstarving," she declares.
Conversation, but naturally, veers towards the recent royal massacre in Nepal.Manisha’s eyes cloud over: "I was in London when I got the news. My mother waswith me and we were both stunned. We just couldn’t believe it. For the past few daysI’ve been very upset. We’ve been glued to the television at home. Then Irealised I must get out of it and have been drowning myself in work."
The chef sends us a mousse each, delicately decorated. Manisha digs into itimmediately, rolls it on her tongue and announces: "Lovely!" Her first course isa tuna fish concoction. Tuna Carpaccio makes her go "mmmm" with the firstmouthful. "I love French food," she exclaims. "I enjoy the small quantitiesthey serve, it allows you to try out different dishes."
As she tucks in the tuna, Manisha confesses she enjoys cooking on a holiday. "I goall out to get the ingredients and cook elaborately. But by the time the cooking is over,I’m completely disconnected from what I’ve made. I can’t bother aboutserving it properly," she laughs.
Manisha loves making pastas of different kinds. Looking at the fettucini I’veordered, we talk about vegetarianism and Vipasana. We mention the Igatpuri and Dharamshalavipasana centres. Dharamshala reminds Manisha of the Dalai Lama. "I’ve beenapproached to do something for the Dalai Lama Centre and I’m trying to work outsomething. I think it’ll happen sometime in September/October."
As for films, there’s plenty coming Manisha’s way. One she can’t mentionas it’s yet to be finalised. She has been dubbing for Lajj and "alsodoing a film called Rakt and another called Nagina. Abhay withKamalahaasan is complete; we’re shooting for Mehbooba at the moment."
Manisha’s next course is barbecued tenderloin steak steeped in pepper sauce. Shehad fruit punch with her tuna and moves on to a red wine with the steak. We’re sostuffed by the end that the steward’s gentle persuasion to try their desserts isfirmly refused. The chef does send us a dish of the most delicious looking chocolates,biscuits and a special toffee made with honey which we pounce upon and drool over."This," Manisha giggles, "after we both refused dessert!"
