An early morning drive to the Gateway, followed a smooth sail on a private boat and a bumpy ride in a loaded Tata Safari lands Asha Khatau and her girlfriends at a perfect summer getaway � her Alibaug abode.

Known for her expertise on vegetarian cookery, Asha Khatau prepares an all veggie summer lunch at her Alibaug beach house for her friends. The lucky invitees were her sister-in-law Amita Thackersey, friend Vandana Kejriwal and Vandana's sister Pooja Bhutani, nutritionist and close friend Niti Desai and a bunch of chirpy children.

Recipe Revealed

Asha credits herself for being able to make just about any dish from any part of the world into its authentic-tasting vegetarian counterpart, �I travel a lot. I do my research and try out things back home. Almost any dish can be made vegetarian. The chicken or meat can be replaced by cottage cheese, potato or some vegetable,� says the vegetarian gourmet. She reads books on world cuisines and comes up with her own recipes.

Asha confesses that she started cooking only after her marriage. �Before that I didn't even know how to make chai,� she laughs, �My family is totally into food, all connoisseurs of good cooking. So I started by making dinner everyday.� It was just five years back that Asha took her talent seriously. �A few acquaintances persuaded me to coach them, the word spread around and I started giving classes once a week,� she modestly adds. The mother of two daughters and a son is surprised that her 18-year-old boy shows the most interest in cooking. �He is very knowledgeable in food. He's come up with a rich egg breakfast which we call 'Mannu's Eggs'. He makes it with loads of butter and cheese!� says the proud mother.

After her famous multi-cuisine cooking classes and five popular recipe books, Asha has become the undoubted queen of vegetarian cooking. So what's the secret? �I never compromise on ingredients. I make sure that the flavouring is as authentic as in the original dish,� she reveals. A lover of Oriental food, Asha cooks Chinese, Japanese, Thai, Malaysian, Lebanese, French, Swiss, Greek, Spanish, Italian, English and of course Indian food. But her passion is, �Making desserts,� she gushes. The vegetarian cookery expert is currently working on her next book. �My friend Niti is a nutritionist. We're working together on a diet and nutrition book,� informs Asha.

Adding another feather in her hat, Asha started bar-tending classes. �My daughter had done a short course on bar-tending. We sit together and come up with our own mixes. I love experimenting with margaritas.� The once-in-six-months bar-tending course is very interesting. �I need a couple because one person can't taste all the cocktails. So if one girl pays for the course, she can bring along a boy for the class. It's a single session course where we serve them with starters and they leave with a bar -tending booklet.� The busy lady entertains friends often. �Here we have friends coming over at least once a month, except for the monsoon,� says Asha. This year she decided to kick-start summer with an al resco lunch at her Alibaug bungalow.

Served chilled!

Dressed cool and casual for the summer lunch, Asha and the gang look like a bunch of fuss-free teenage girls. At the bungalow, they head straight for the kitchen to whip up a fancy lunch with Asha leading the team. �We made a routine stop at the Mandva jetty's vada-pav stall for a quick bite. So we'll wait before we start lunch,� Asha says. After setting up the table the girls get into their bathing suits for a dip in the pool.

Asha promptly brings out the drinks and starters at her poolside bar, �I've made amba panha and sangria.� The naughty girls pick sangria too to set up the mood for the lunch party. The kids splash in the pool and the women settle at the bar with their glasses and Asha's Mediterranean Dip Platter.

After a lazy afternoon in the pool, the sun climbs higher, threatens to tan the girls. They step out to self serve a hearty lunch from the scrumptious spread on the table. A bowl of chilled asparagus soup, some herbed pasta and a fresh leafy salad makes their day. As the group sang praises for the talented cook, Asha brings in a sinful tiramisu and a mouthwatering strawberry and apple casserole!

The kids look amazed at the magical works of the food fairy! They squeal as Asha Aunty serves the desserts. None of them seem to get full till it is all scraped off. On full stomachs they head to take a boat ride back to Gateway of India.

Herb-Pepper Crisps with Spring Dip

Ingredients:
4 pieces thin pizza crust
2 tbs melted butter
1 tbs finely chopped chives
4 tbs herb-pepper seasoning

For the Dip
1 � cups crumbled cottage cheese
� cup fresh cream, beaten
� cup (each) finely chopped spring onion and capsicum
1 tsp crushed garlic
1 tbs wine vinegar
1 tbs finely chopped fresh herbs of your choice
Salt and pepper to taste

Method:
Brush pizza crust with butter, sprinkle herb-pepper seasoning and chives. Cut each one into triangle pieces and bake them in preheated oven 350� F. for 5-10 minutes till crisp. Remove cool and set aside. For the Dip

Beat cottage cheese and cream together in a bowl. Fold in the rest of the ingredients. Spoon the mixture in a serving bowl and chill for � hour or more. Serves 4-6

To make the herb-pepper seasoning, mix together 2 tbsp of dried mixed herbs, 2 tsp each of salt and pepper, 1 tsp grated rind of lemon, 1 tsp garlic powder. Makes 4 tablespoons.