Shweta Tripathi, the Indian actress who is known for her commendable work in the web series, “Mirzapur.” While her character leaves a mark on her fans’ hearts, her foodie fans know the actress by her Instagram username, “battatawada.” To learn more about Shweta Tripathi’s favourite dishes, fondest food memories, and more, Slurrp did an exclusive interview with the celebrity.
Who are celebrities when they are not faced by a camera? Who are they like while not in the shoes of a character, and what do their meals look like? But most importantly, if there’s something that makes them just like you, it is simply a dish they cannot resist. Celebrity Eats is a Slurrp special series where stars express their foodie versions. From their fondest childhood memories to their go-to cheat meals, you can get the inside scoop on your favourite celebrity.
What is the story behind username “battatawada”?
The story behind the username is that just like Batata Vada, which is made with potatoes, it fits everywhere. No matter which cuisine or diet you follow, vegetarian, non-vegetarian, or vegan, potatoes will always find a place on your plate. More importantly, it’ll take the flavour of whatever you want to give it, be it baingan ka bharta, fries, or even while fasting. So, just like a potato, I, as an actor, want to take the flavour of my character and when you see me on screen, it should be that character that you’re seeing and then the actor playing it.
Do you follow a specific diet? What are your favourite dishes?
I was a non-vegetarian my entire life, and now I am a vegetarian. My favourite food item is chaat. Anything that is chatpata, I’d love it. But otherwise, I love home food and ghar ki chai. If given a choice between homemade food and dining out, I’d always pick ghar ka khana.
What’s your fondest childhood memory of food?
On Holi, we used to get chhole kulche, and that too with chillies. The feeling of being exhausted after playing Holi and all coloured in different shades, the food used to hit differently. I cannot wait to do that again.
Growing up, what were your favourite dishes?
I was born and brought up in Delhi. My father’s an IAS officer, and my mom’s a teacher. Dad was posted in Andaman, so we went to Andaman, lived in Port Blaire for three years and then came back to Delhi. Did one year in Hyderabad, I went to NIFT, which reminds me of their great food. I love South Indian food. I can eat that for breakfast, lunch, and dinner every day. Even Port Blaire had good food. Their fast food was all South Indian, like idlis, and it didn’t take much time to prepare. Plus, I feel it’s important to not forget our roots while having Western fast food.
What do you munch in between the shoots?
Makhana, and that too homemade. My coffee is very important, but I try to stick to only one cup of coffee a day. I think portion control is very important, and that’s something I try to follow on a daily basis.
Are you a tea person or a coffee person?
I’m both. It depends on my mood. If I have a sore throat, it’s chai or else coffee. If I go to someone’s house, I prefer to have their ghar ki chai because even though tea is very basic, everyone prepares it differently, and I like to taste the different flavours. Else, coffee is always there. I like to brew my own coffee. At the office, I make my own cup of coffee as I enjoy that process when I start my day. But at the maximum, I have two cups of coffee, not more than that. I also like to have herbal teas. Also, I really really enjoy making tea for my friend, but without any milk or sugar.
How was your experience hosting 'Table For Everyone'?
What excited me about ‘Table For Everyone’ is the exchange of stories and emotions, and I like that. When events like these happen, they make me happy because I get to interact with real human beings, and that is very important, especially after COVID. I’m a huge fan of good energy, and then when there is a space like this, where people have come to meet you to talk to you, discuss with you, and you meet some really interesting people and hear some very interesting stories as well, and of course, the food.