Ahmedabad may not be on the regular tourist map but there is no denying the culinary delights this city whips up. Specially in the dining rooms of people, from havelis to humble abodes. Ahmedabadis love their food, and in 86 vibrant pages UpperCrust brings to you the ethos of the city. Restaurants, its people, its ancient architecture, its spirituality. It's a city with hundreds of mosques and temples and it has got Sabarmati Ashram, where our beloved Mahatma Gandhi lives on.

The Oberoi, then Sheraton was way before it's time when they opened Sakura, the first Japanese restaurant of Bombay in 1978. Today it's my safe bet that Japanese cuisine has not just arrived in India but is here to stay. It was thanks to Busybee that I learned to appreciate this cuisine. We had fun getting the movers and shakers of Bombay society to sample an exotic fare of sushi, sashimi and tempuras, creatively laid out by Tiffins, Spices, and Tetsuma, where incidently you get the most awesome Rock Shrimp In Creamy Spicy Sauce, this side of Tokyo.

There are not many who write on the subject of wine who have more knowledge than Asit Chandmal. No wonder then that he is the wine consultant of our fabulous magazine. In this issue Asit has gone to town, digging into his Bordeaux memory, reaching as far back as the '60s. Everything you want to know about wines from this premier region is in there. Go through every drop on every page, you'll come out in good cheer. À votre santé!

Hema Deora is a friend of many years. I have known her to keep an impeccable table right from starters to the finger bowls, which come with flower petals and mesmerising crystals. Now she makes the time to cook for UpperCrust. From her I learnt something new. Soak your Val Dal in coconut milk before cooking, the texture becomes so velvety, it melts in the mouth. Recipe on page 192.

And finally our discovery, the little Goan Casa, just off the crowded pavements of Bombay's M.G. Road,  Go eating out at Soul Fry Casa asap and write to me and tell me how much you enjoyed the experience. Bon Appetit.