Page 13 - UpperCrust e-Magazine Third Quarter 2024

his issue is raining recipes. It
food, three years ago. He did not just devise
is befitting the weather. To be a perfect decoction but also the most perfect
Thonest it has been planned to be system to deliver hot coffee to your home or
so. We wanted to bring you food that one office in a perfectly engineered flask that does
enjoys during the monsoons. not drip a drop of coffee and keeps hot for six
A hearty breakfast of eggs on a rainy hours. Try it, you can thank us later. Hope it
morning (11 recipes) piping hot rasam rains buckets when you are sipping on this
on a rain-soaked afternoon (13 recipes), delectable hot stuff.
made lovingly by 75-year-old amma in her Abhijit Saha from Bangalore, the chef
well-organised kitchen, lined with stainless extraordinaire responsible for restaurants
steel boxes and Horlicks glass jars given to such as Ammakase in Singapore and Lyfe in
her by her mother when she married over Bangalore, has also jumped into the fray. He
50 years ago. sends us five of his most favourite recipes
From my own kitchen, cooked by me using healthy ingredients.
and simultaneously shot by me, painstakingly Last but not the least, we have recipes
washing my hands dozens of times in galore from Amrita Raichand, our cover girl
between the two chores, we bring you the whose main purpose in life is to cook and
most classic rainy day lunch; dal chawal feed friends and guests. And teach the world
accompanied by the humble dry bombil, the cooking through various digital platforms.
Bombay Duck, in two kinds of masala, red Here is one easy-breezy woman with a smile
and green. Most people don’t know how on her face, always laughing and making it
to make Bombay Duck, fresh or dry. In the seem like the easiest thing in the world is
process, losing out on one of the most super to be able to cook. Perhaps it is, with the
dishes that true-blue foodies enjoy. simplicity of her recipes. We bring you facets
Dinner has to be some Rajasthani jungli of Amrita, which until now were generally
maas, incorporating only four ingredients, unknown.
slow-cooked to perfection along with some Food is the forte of UpperCrust. This is
saffron rice, on a wet indulgent night when the 99th issue of our beautiful magazine. We
you surely don’t want to venture out of close the double digit innings by bringing to
your home. your kitchen, the unusual black garlic. Did
But if you do venture out, head straight you know about it, its nutrients? Ever used
for Bawri at BKC (Bandra Kurla Complex), it in your cooking? Turn to Know More About
where my friend and favourite chef, on pg 166 and get updated! Seven recipes!
Amninder will welcome you with honest Irfan Pabaney also contributes. He may
Indian food, robust and oh so tasty, you won’t not be at hand at Sassy Spoon anymore where
mind getting wet to get there. Or if you are I first tasted his Prawn in Lemony Couscous,
heading to New York, drop in at Saga! If and became a convert, but, I learnt how to
Kerala is too wet for you right now, lie back make it in his own home kitchen! Now you
and savour Dr Nishant Kumar’s rather in- can rustle it up in yours!
depth and indulgent writing on restaurants Bringing up the rear is Seema and Jaideep
around Cochin. Kochi, if you prefer. Mehrotra in Celebrity Bites. Jaideep is as good
We have for you, the most amazing a cook as painter and a real foodie, too.
coffee, too. Not one that you have to Now get ready for our 100th issue,
prepare yourself, but something you just InShaAllah!
have to order. Iyengar’s Kaapi is a revolution!
And Ramesh Iyengar is a genius. An ex-
advertising honcho from Trikaya, he gave
in to his passion and entered the world of editorial@uppercrustindia.com
JUL-SEP 2024 | UPPERCRUST | 11