Strangely enough, and rather inadvertently, I have been following the simple dos and don�t of the 4,000-year-old ancient Chinese science of Feng Shui since young.

For inexplicable reasons, I have always liked or collected or indulged in important symbols of significance of this science. Like turtles, for example. I have so many of them. As a child, I even had one for a pet. Or my fascination with compasses. Or that I collect jars and umbrellas. And that years ago, when it was not fashionable or commonplace, I used to hang wind-chimes in my parents� home. I do that even today. And I love brass temple bells and hang them from trees at The Beehive, my farmhouse.

Therefore, it did not come as a surprise when cover girl Lillian Too, the world renowned Feng Shui expert, consultant and writer, expressed satisfaction at my home. Particularly my kitchen and dining room which she said showed that I was a good and vibrant cook!

Most things in my white kitchen are red, with a dash of yellow and a little of black. Perfect. Red is the colour of good fortune. My stove is in the right place, Lillian declared, facing the right direction. Thank God for that, because there�s no way I can make any changes there!

But I resolved to bring about the only two changes that she recommended. To relocate my miniature figurines of Fuk, Luk and Sau, the Chinese gods of peace, prosperity and longevity. And to hang a couple of flutes under a beam which is directly over my bed. No problem, there�s no frivolity here. If simple changes can bring about the right balance between the yin and yang, why not, right?

On a related subject and still to do with feng shui, the kitchen and dining room, most people have rectangular tables. Not good. Dining tables should be round, oval or square. Round is the best. It signifies a never-ending unity for the family. Second best is square. And there is only one perfect square table I have had the pleasure of wining and dining at. And that is Chez Correa.

My friends Monika and Charles Correa have this charming square dinner table that has been witness to some great meals. Actually, I think their dining area has the right feng shui. One wall is painted in pastel shades, you feel you are seated at some gymkhana watching cricket being played on the greens. Very easy on the eye, very pleasing, and with Monika�s aromatic cooking to fill your senses, you could spends hours there happily over food and conversation. Check out her seafood pasta in this issue. It�s unique.

Poona, the city of Maratha warlord Chhatrapati Shivaji�s Peshwas, is our Gourmet destination this quarter. But more than the flavoursome and spicy Puneri food, the masala bhaats and misals, the puran poli and bhakarwadi, and more than Dorabji�s biryani and Kayani�s shrewsbury biscuits, it is the young people of this university and military city that impressed me. Really young, they were bursting with a goodness of life that I�ve not seen on too many kids.

And what wonderful attitudes to life. Study and work hard the entire week, party on Saturday nights. I�m glad Poona has some hip and happening nightspots for them.

Italy also features as an international gourmet destination in this magazine. Bon vivant Asit Chandmal joined me in exploring the wineries and eateries of Verona and Venice, Parma and Sienna, and Montalcino. Our travel and food and wine notes are there for you to see. They are not the been-there-done-that kind, but still, if you can travel to Europe, go to Italy I�d say.

Another surprise in this issue is Pankaj Udhas, the Ghazal King. I�ve got 35 albums by him in my music collection at home, but I did not know that Pankaj was a major foodie and talented cook. From barbecue to biryani, he spends holidays in the kitchen cooking gourmet stuff for the family. Wife Farida says that she�d like to be reborn as Mrs. Pankaj Udhas. Not because he �ghazals� like he does, but because he cooks like he cooks! Isn�t that nice. Enjoy.

Farzana Contractor