Cover StoryA Big ‘Hunk’ Of Love! JOHN ABRAHAM, Bollywood’s hottest dish, has simple tastes. His favourite meals are the Parsi-Kerala ones his mother cooks at home, he tells MARK MANUEL in this UpperCrust exclusive done in the Abraham kitchen. |
Special FeatureCooking From The Heart! Celebrity Chef MICHEL NISCHAN on his unique cuisine that has no place for cream, butter, processed starches and sugars. “I used farm fresh organic produce that is loaded with flavour and is naturally rich,” he tells UpperCrust. |
Special SectionSurat nu Jaman There is a saying in Surat that all Surtis are proud to repeat when an outsider sits back with a sigh of contentment at the end of a satisfying, home-cooked meal |
Flavouring with SesameOpen Sesame! There’s no need to shout ‘Open sesame!’ to get to the magical flavor of sesame seeds. |
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| Extras |
'Tis the SeasonWatermelon Cool Watermelon, that fruit with the beautifully patterned rind and juicy flesh, has a very high water content. Very low in calories, it is the perfect summer fruit. And the best way to enjoy it is to serve it chilled, anyway... but chilled! |
 Special FeatureWok’s Cooking In Bangkok? CHANDLER BURR, an American food writer, discovers the joys of Thai food by doing crash courses at three of Bangkok’s famous culinary schools.
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 Eating OutRajasthani Rasoi At Golden Star A ‘Maharaj’ from Rajasthan produces the most awesome ‘thali’ meal of vegetarian food in Bombay at Golden Star, discovers MARK MANUEL. |
