Cover StorySpice Girl MALAIKA ARORA KHAN�S entire life revolves around food. She and husband Arbaaz are complete foodies. She invited UpperCrust into her modest kitchen to talk about food and jazzed up an eclectic meal. |
UpperCrust FoodsMake Fragrant Pulaos At Home! KATY DALAL, archaeologist, academician and brilliant cook, dives into her book on Pulaos and Biryanis and comes up with eight classic Pulaos and their recipes for UpperCrust that are a tribute to Indian food. �Try and make them all at home,� she says. And her advice to the home chef is never to worry how things will come out. |
Special SectionAurangabad A �Slice� Of History! NO, this is not the Taj Mahal in Agra. It is the Bibi-ka-Maqbara in Aurangabad, an elegant structure by Mughal architecture standards, and which the locals proudly call the Twin of Taj Mahal. |
Flavouring with MintMint The Herb That Heals Mint can be used beyond Pudhina Chai and Raita in cooking. |
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| Extras |
 BooksThe Fine Art Of Food Criticism In between writing serious political columns and interviewing celebrities for television, VIR SANGHVI is both gourmet and gourmand. He is ranked among India's best food writers of today. In his new book Rude Food, he describes the food critic�s role.
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 TastingStorm In A Cafe Cup! Tea bars might be in vogue in London, but India is in the grip of a coffee revolution. Never before has a cuppa coffee tasted this sexy. TANUJ GARG got five friends to sip on the drink that�s taken India by storm! |
 Eating OutFive-star Chinese Food Without The Price Tag! The Mainland China restaurants in Bombay, Bangalore, Kolkata, Hyderabad, Chennai and Pune are enterprising restaurateur Anjan Chatterjee�s success story. MARK MANUEL had lunch with him in the newest outlet of the popular chain, at Andheri in Bombay, and discovered his winning mantra. |
