“I do not stick to rules when cooking. I rely on my imagination.”

Linen is good because it looks trendy and at the same time it’s very comfotable

Work is work, but family is for life. That’s what really matters to me.

I enjoy the risk of bungee-jumping. I used to pay money to do it. Now, it’s the opposite. I get paid to do action.

I am tired of playing the larger-than-life hero.

I am a fighter first, then an actor.

Each one of us has his own place in the industry. I’ve been able to prove that you don’t necessarily have to be a Khan to be successful!

I hate partying. If I’m forced to go to a party or a social gathering, I go in at 9:30 and leave at 10 P.M.

On every birthday, I ask my wife, ‘What would you like this year?’ and her instant reply is, ‘Diamonds! Diamonds! Diamonds!’

I savour the adulation and love I have been getting from my fans and the blessings of elders in my family.

I’m a realist. Where I come from, ‘phenomenons’ don’t exist.

I would just like to tell my fans how much it means to me to make a movie that they like.

IIFA is always involved in charity, and that’s why it’s a great thing that I am a part of IIFA and will continue to work along with them.

Fourteen years have given me a lot and I can’t thank God and the industry enough.

I have dabbled with action, romance, dance, emotion and comedy.

People want the actors to perform than the computers performing. Though I have done both,

I’m from a land where people make mistakes and try again, harder, faster; where negativity is not an option.

Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.

Winning is very tangible, it’s very exciting, it’s very pleasing, but it’s momentary. If you can do things that last, that each generation can build upon, then that’s when you’re cooking.

Most sailing ships take what they call trainees, who pay to be part of the crew. The Picton Castle takes people who are absolutely raw recruits. But you can’t just ride along.

Alcohol may pick you up a little bit, but it lets you down in a hurry.

If we don’t watch out, the pleasure o be gained from the discriminating enjoyment of food will be lost. It may not be long before the art of fine cooking is viewed as the invention of a handful of snobs. . . .

Proust had his madeleines; I am devastated by the scent of yeast bread rising.

Grub first, then ethics.

Good manners: The noise you don’t make when you’re eating soup.