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The Hindu : Life couldn’t have been spicier for the saucy Padma Lakshmi. Not that it wasn’t, earlier. For those of you who have seen her discover the spice market in Kochi, drool over MTR’s masala dosa, cook up meen moilee by the backwaters, orroll out “pappadoms” on TV earlier, there’s more in store.The sultry model who makes the drudgery of shopping for vegetables look like buying designer wear, and cooking look like an exotic sensual experience, this food writer and TV hostess is back with a bang — as hostess of “Top Chef Season 2”, then with her book “Tangy Tart Hot and Sweet” that will soon be out in India. And…she’s busy moving into her own apartment in LA, now that she’s split ways with author-husband Salman Rushdie.Sitting in LA, she tells us that food shows are getting popular because TV is getting more popular and there’s a good proliferation of channels and cable TV. “The world is becoming a smaller place. Even in Bangalore and Madras you have so many different kinds of restaurants. All are curious about different cuisines and now you have access to them.”But if lesser people are cooking, why do they watch shows? “Everybody eats and that’s what unifies us. Even if you are not a chef, you have an opinion.” On “Top Chef”, a reality show featuring 15 chefs in a competitive kitchen, Padma plays judge. The show begins its fourth season in America this March.“I’m a cook for sure but I don’t cook for the public,” says Padma, raised a traditional vegetarian, but turned to meats once she joined college. Back home in Chennai she loves her vetta kozhambu and kovakka curry, and of course, meen moilee. “I just love coconut milk… and fish because it’s healthy.” And how does the world of models and perfect figures gel with food and cooking? “You can have a nice figure if…More