Wednesday, February 1, 2012

Dining Companions - Insiya Nasrulla

Most of my favorite dining companions are men, that’s not because I’m sexist or anything but that’s because I can enjoy the food without worrying about neglecting/entertaining my fair (sometimes) companion

But there is a devastatingly beautiful lady who is both excellent company and a gourmet herself

Meet Insiya Nasrulla, she’s smoking hot and she loves rare steak (unbeatable combination)

My (repeated) advances aside we enjoy brilliant dinners, where we eat steak and drink wine or beer if we’re broke. 

She’s fantastic company, so much so that I enjoy her companionship as much as I enjoy the food we eat. (true story)

We’ve been to restaurants ranging from the very posh but disappointing Le Pain Quotidien to the really down market and still disappointing Smokin Lee’s.

What was not disappointing however was the sparkling company of one of the most charming people I have ever met.

The best time we’ve had has probably been in HRC Mumbai where we were given complimentary shots (of lemon juice!) by the obliging servers there.

All this apart, my favorite memory of our dinners is not the food on the table but the dancing eyes across the table, laughing at my lame jokes and adroitly spurning my advances.

Our friendship is dearer to me than all the food and flirting in the world.

Though I’d never admit it.

Steak Salad

So steak is something we both love, and I couldn't get her to send me a recipe, so I thought I'd share one of my favorite recipes which I'm sure she'd love.


  • 1 3/4 pounds beef sirloin steak
  • 1/3 cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 teaspoon Worcestershire sauce
  • 3/4 cup crumbled blue cheese
  • 8 cups romaine lettuce - rinsed, dried, and torn into bite-size pieces
  • 2 tomatoes, sliced
  • 1 small green bell pepper, sliced
  • 1 carrot, sliced
  • 1/2 cup sliced red onion
  • 1/4 cup sliced pimento-stuffed green olives


  1. Preheat grill for high heat.
  2. Lightly oil grate. Place steak on grill and cook for 3 to 5 minutes per side or until desired doneness is reached. Remove from heat and let sit until cool enough to handle. Slice steak into bite size pieces.
  3. In a small bowl, whisk together the olive oil, vinegar, lemon juice, garlic, salt, pepper and Worcestershire sauce. Mix in the cheese. Cover and place dressing in refrigerator.
  4. Onto chilled plates arrange the lettuce, tomato, pepper, onion and olives. Top with steak and drizzle with dressing. Serve with crusty grilled French bread. Enjoy!

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