L'Officiel India —October 2004

The Crossover Bride

By Sangeeta Wadhwani
Photographs by Dhruv Singh

Representing an east-west sensibility and global tastes, Padma Lakshmi 'Rushdie' tosses up some of what's cooking in the cauldron of her life.

Padma Lakshmi walks into our shoot on time, looking every bit the international supermodel. She wears sunglasses, a bias-cut cress, and carries a red Louis Vuitton bag. She orders a healthy breakfast (egg whites only) and slowly, starts to settle into the scheme of things, absorbing the nuances of the shoot, chatting with the L'Officiel crew. In just a little while, the slightly aloof attitude melts away to reveal a simple, warm-hearted girl, with very real physical dimensions, which work beautifully for the classically Indian clothes she is modeling. She loves the clothes, and wonders why Indian designers don't tap her to bring their designs greater international exposure. As the shoot commences, she is a consummate professional; extremely focused in front of the lens. This is clearly a personality we are shooting, not a mere model. Whatever vestigial impressions we might have had of the lady after watching Boom, have no chances of surviving after this encounter. Padma Lakshmi is all woman, and a woman who knows her mind. She still has the halo of nouveau bridehood, the glow only enhanced by her impressive square engagement rock, which reflects the vivacious twinkle in her eye. We get the lady to touch on subjects close to her heart.

1. After the success of your cook book Easy Exotic: A Model's Low-Fat Recipes from Around the World, are you working on any other?
I am currently working on my next cookbook which will be a much larger endeavor than the first one. It was great that Easy Exotic received the reception it did and I hope to build on that to create something even more substantial.

2. We believe you have a gift for picking up languages, and currently know five?
I learned the languages I speak by living amongst native speakers and I think that's the best way to learn a new language. It would have been much harder otherwise but in general the best way is to practice speaking as much as possible.

3. How is Apoorva Lakhia's film from your husband's story, The Firebird's Nest, progressing? Where is it being shot and what exactly is your role?
The film adaptation of Firebird's Nest will take some time as Salman has to finish his book first. When it is done, we will see who is the best person to direct it. I believe it's bad luck to speak about film projects until after everything has been finalized so I cannot comment further as there is nothing new to report.

4. What is it like running your own film production company?
It's not as glamourous having a production company as it sounds. You just have to work really hard and be passionate about the projects you believe in. Anyone in film will tell you that unless you love the movies, there's no point in getting into it. Doors sill constantly be slammed in your face, and everyone will try to say no. You just have to have faith in your projects and if you're lucky, one of them works every once in a while.

5. Do you keep abreast of new trends in Indian fashion? Which current couture designer do you see as a potentially global name among the top names today?
Although I don't know very much about Indian designers I think there is great talent out in India. I love to wear saris and feel god in them. I hope to get to know some more designers in India.

6. What sort of fashion statements appeal to you and who are your favourite designers?
I like wearing a lot of vintage clothes because they tend to be more eclectic and unlike every other person out there. My favorite designers are Alberta Ferretti, Stella McCartney, Chloe, and Costume National. I like to mix and match old pieces with new stuff. I dress to suit my mood more than anything.

7. Are you still hosting the cooking show in The Food Network called Padma's Passport? If so, how do you constantly find new material to present?
I have stopped filming my series Padma's Passport but hope to be working on a new food show, let's see if there is any interest. I don't have a research team and it's just been a learning process.

8. You seem to be very much a child of the global village. You have been quoted as saying, "In southern Spain, they made me eat a bull's testicles. They were really garlicky, which I don't like. I prefer to take a bull by the horns, not by, um..."
As a gourmet, are you still inclined towards trying anything and everything?
I think you do have to be willing to anything as a gourmet although because I was brought up as a vegetarian I can be quite squeamish. I'm trying to get over that but sometimes it's hard to make yourself eat certain things.

9. How did you get that trademark scar on your arm and what does it mean to you?
I got the scar on my arm in an auto accident. It's a surgery scar. I'm proud to have it because it's a symbol of survival to me. I also think it makes me unique. I think we should embrace our individuality and be who we are rather than pretending to be what society thinks we should be like.