In an era dominated by keto plans and carb-cutting fads, Rani Mukerji is unapologetically holding on to her culinary roots. In a February 14 interview with Faye D’Souzathe actor made it clear that as a proud Bengali, staples like rice and fish curry are simply non-negotiable.
Culture Over Carbs
When asked whether she could ever fully commit to restrictive diets, Rani responded with a laugh. “I can’t,” she admitted candidly. “As a Bengali, will you ever get into one of these diets? No.”
For her, giving up fried fish is out of the question. “I can’t enjoy fish that is not fried… so it’s a problem,” she said, highlighting how deeply food is tied to her identity and upbringing.
She also spoke about her fondness for gur (jaggery), acknowledging that while it may not be labeled as sugar, it is sweet nonetheless. Still, she embraces it as part of her traditional diet. Rather than eliminating beloved ingredients, she chooses moderation and acceptance.
Rice Is Non-Negotiable
Rice remains central to her meals. “I have to eat my rice. So the glycemic index has to shoot up. I can’t help it,” she said with refreshing honesty. Alongside rice and fish curry, she craves comforting dishes like alu sheddo — a simple mashed potato preparation mixed with mustard oil and chillies, iconic in Bengali households.
Having grown up in South India as well, rice has always been integral to her daily diet. “I grew up in the South. I can’t do without rice. Rice and fish curry — have to have,” she insisted.
Through her light-hearted remarks, Rani underscored a struggle many face today: balancing cultural food traditions with modern diet expectations. For her, completely abandoning lifelong staples is unrealistic.
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The Balanced Approach Behind Her Fitness
While she may reject extreme diet trends, Rani does believe in structured, balanced eating. In a 2013 interview with Filmfare, her trainer Satyajit Chaurasiya revealed the disciplined routine she followed to achieve her toned look for Aiyyaa.
Her day began with 60 ml of aloe vera juice, followed by papaya and half an apple before a two-hour workout. Breakfast included muesli or oats with skimmed milk. Lunch featured two multigrain rotis with dal, while evenings consisted of sprouts, two egg whites, and multigrain bread. Dinner was kept light — one roti, grilled vegetables, and about 150 grams of tandoori fish.
Rather than eliminating carbs or fats, her plan incorporated a healthy balance of nutrients.
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