Michael Jackson, the global pop sensation known as the "King of Pop," left a mark not just with his groundbreaking music and iconic dance moves but also with his unique lifestyle. While fans know him for hits like Thriller and Billie Jean, few are aware of his culinary preferences—particularly his fondness for certain vegetarian dishes inspired by Punjabi and global cuisine.
Between 1982 and 1985, during the peak of his fame, Jackson employed a personal chef who happened to be Sikh—Mani Niall Singh Khalsa. According to a report by Hauterfly, Niall, a trained chef and now the owner of Sweet Bar Bakery in Oakland, California, introduced Jackson to a range of healthy vegetarian meals that suited both his dietary needs and spiritual inclinations.
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In an interview with People magazine, Niall recounted the surreal experience of watching Jackson’s rise in popularity. “It was like watching someone caught up in a tidal wave of culture,” he said. But beyond the spectacle, Niall saw a more intimate side of the pop icon, one grounded in everyday routines like mealtimes.
Interestingly, Jackson was a vegetarian, but not an enthusiastic one. “He had a limited palate,” Niall revealed. The pop star had quirky food preferences—he loved pizza but disliked pasta, avoided sugar and chocolate despite his sweet tooth, and often skipped meals during long rehearsals. This made it challenging for the chef to prepare meals that were both nutritious and appealing.
To meet the challenge, Niall got creative. He crafted bold and flavorful dishes that Jackson enjoyed, such as spicy smoked red chile enchiladas, tofu shish kebabs with couscous, and Moroccan-style sauces. Though not explicitly Punjabi, these meals often included spices and techniques familiar to Indian cuisine—perhaps a nod to Niall’s heritage.
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