cover storyThayir Sadam And Payasam! At the Ved Vignan Maha Vidya Peeth in Bangalore, MARK MANUEL meets spiritual guru SRI SRI RAVI SHANKAR and learns from him the �Art of Eating�. |
in memoryThe Dal-Chawal Man! UpperCrust Editor FARZANA CONTRACTOR opens the flood-gates of her memories of BEHRAM CONTRACTOR, the great humorist, gourmet and food writer who went under the pseudonym of BUSYBEE, and reveals the foodie in him. |
special sectionKori Gassi Land Welcome to Mangalore city. It's hilly. It's a seaport. It's India's coffee and cashew capital. And it's getting increasingly famous... |
uppercrust foodsGaram Garam Bhajiya! On a cold, wet monsoon afternoon when you are holed up indoors, you cannot do better than give yourself a gourmet treat with a plateful of hot, tasty bhajiyas. Most housewives take the easy way out by frying onions and potatoes in a chana dal batter. But restaurateur KAMLESH BAROT shows that you can make as many bhajiyas as there are ingredients in the Indian kitchen. |
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Extras
'tis the season
The Tantalising Tomato
The best thing about tomatoes is that they are always in season! And easily available. In vegetable markets, on street-corner carts, in the baskets that vendors carry and call on housewives in housing societies from door to door, and in clinically packed containers in 21st century food supermarkets.
Tomatoes are also available canned, pureed, sun-dried, in ketchups, in sauces, in chutneys... truly, �tis always in season!
eating out
Everybody's Meeting at the Tratts!
For close to two decades now, the Trattoria at Hotel Taj President has been not only Bombay�s favourite Italian eatery, but also the hot hangout for most people.
cooking for uppercrust
Good Chefs Can Create Dishes In Their Heads!
Celebrity chef SANJEEV KAPOOR demonstrates to FARZANA CONTRACTOR that when he cooks at home for the wife and kids, even ghar ka khana can become khana khazana!
