‘Top Chef’ Host Padma Lakshmi Talks Her Daughter’s Refined Palate and Makes a Killer Expresso (VIDEO)

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Over several seasons of Bravo’s Top Chef, host Padma Lakshmi has proven she can handle a judges’ table no problem. But, the former model also knows her way around a kitchen (with two cookbooks on shelves herself). Her two-year-old daughter, Krishna, can attest to that.

“She’s grown up on the set of Top Chef. She’s only two-and-a-half. She’s never had baby food,” Lakshmi told Celebuzz’s The Daily Buzz this week while promoting Nespresso’s U Machine in Los Angeles.

“We’ve always mashed up regular food,” she continued. “She loves black eyed peas and kale. She loves rice and lentils. Somebody, I don’t know who, but somebody introduced her to bacon. And I must say every once in a while, she has eaten bacon.”

Who else rocks Padma’s culinary world?

Lakshmi reveals that Foo Fighters frontman Dave Grohl is “a big foodie.” And recently, they had a bit of a cultural exchange. The band visited on a recent season of the Bravo culinary competition and Lakshmi had a chance to take the stage with the band.

“I actually got to be on stage and played the tambourine to 12-and-a-half-thousand people,” the 42-year-old revealed. “That was a moment. I felt like Jay-Zat Barclay Center.”

Of course, we tried to get some dish from the host on the upcoming tenth season of Top Chef in Seattle in which celebrity chef Wolfgang Puck joins as a new judge. But, Lakshmi made sure to keep mum on the upcoming season, which premieres on Wednesday, Nov. 7 at 10 P.M. on Bravo. But, The Daily Buzz’s host Hyla did try to appeal to her sense of authority…

“I look like I’m in charge, but behind the camera there’s a sea of people who are glaring at me,” she said. “So, I don’t know what I can say.”

That’s OK, Padma. At least we got a good cup of expresso before we left. See below for the recipe for Lakshmi’s Cardamom Cappuccino.


· 1 capsule of Indriya of India
· ½ cup milk of your choice
· ½ tsp of brown sugar in the raw
· ¼ tsp of powdered green cardamom
· Pinch of crushed raw unsalted almonds
· Grind of nutmeg

Recipe Steps

1. Pour the Indriya of India Grand Cru into a cappuccino cup
2. Mix the milk of your choice with the brown sugar in the raw and powdered green cardamom and froth the milk using the Aeroccino milk frother
3. Fill the cappuccino cup with the prepared frothed milk over the Espresso
4. Top with the crushed raw unsalted almonds, a grind of nutmeg and a pinch of cardamom

And watch our interview with the Top Chef beauty above.

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