Vibrant Green Matar Paneer with a Modern Twist
Modern matar paneer is a fresher take on the classic: golden cubes of paneer in a light tomato-garlic gravy with a trio of green vegetables - peas, green beans, and snow peas. It reads like spring and comes together in 40 minutes, which is exactly the point. Let's be...
Vibrant Pomegranate & Radish Salad
Pomegranate and radish salad is winter's answer to the summer tomato plate: paper-thin daikon and red radishes and slivers of red onion, macerated with lime juice, sugar, and ground red chile until glossy, then scattered with pomegranate seeds. No cooking at all...
Vibrant Charred Cauliflower & Chickpea Chaat Salad
Charred cauliflower and chickpea chaat is a 27-minute riot of texture: blistered florets and crisp chickpeas tossed with cucumber, pomegranate seeds, chaat masala, and a squeeze of lime. Crunchy, juicy, tangy, and street-food spiced, it disappears fast. Get ready for...
Persian Eggplant Kuku: A Royal Herby Frittata
Humayun's eggplant kuku - kuku-ye bademjan - is a Persian-style golden frittata packed with fried eggplant, scallions, garlic, and heaps of fresh dill. It slices neatly for a crowd, works hot or at room temperature, and lands on the table in about 35 minutes....
Spicy Andhra-Style Eggplant Curry with Bulgur Wheat
Andhra sesame tamarind eggplant curry brings two of the region's favorite flavors - nutty sesame and sour tamarind - together in a dark, garlicky gravy over batons of eggplant, served with chewy bulgur wheat. It is tangy, toasty, and on the table in 45 minutes....
Grandma’s Comforting Eggplant & Pea Curry
Hearty eggplant and pea curry is grandmother food in the best sense: soft eggplant and sweet peas in a gently spiced tomato gravy, with a pinch of sugar to round everything out. It is the kind of unpretentious curry you catch yourself eating straight from the pot....
Smoky Eggplant Curry: Authentic Dhungar Method Recipe
Smoky eggplant curry - baingan ka bharta - is char-roasted eggplant mashed into a garlicky, gingery onion-tomato masala, and its party trick is a lump of glowing charcoal steeped in oil under the lid until the whole pot smells like a tandoor. Fifty minutes, most of it...
Rich & Tangy Vegetarian Eggplant Fesenjan
Vegetarian eggplant fesenjan gives the great Persian walnut and pomegranate stew a meatless heart: golden eggplant in a dark sauce of ground walnuts, pomegranate molasses, and honey - sweet, sour, and savory all at once. You will need a food processor and an hour, and...
Gujarati Stuffed Eggplants (Bharwa Baingan Recipe)
Gujarati stuffed eggplant - baby eggplants filled with a peanut, coconut, cilantro, and garlic masala - looks impressive and is secretly simple. They cook in the pan until spoon-tender, and the stuffing is so good you will want extra for scooping. One hour, including...
Bengali Mustard Asparagus & Pea Curry
Asparagus and peas in a Bengali mustard sauce is spring on a plate in 25 minutes. The sauce - sharp English mustard, ginger, garlic, coconut, and cooling yogurt - coats quickly seared asparagus and sweet peas, with a mustard-seed tarka over everything. Bright, bold,...
Ofira Riechter
Glad to announce another weight loss of about 7 kg in less than 3 weeks .
Itay Shaked
I lost about 8 kg within 3 months, started using the pill and immediately felt an improvement in my performance, focus and feeling of satiety.
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Everyone recommended me to lose weight, I tried in all sorts of ways but the weight did not go down! The doctor recommended me to try VIXIV … the appetite reduced,
the desire for bread reduced, the desire for sweets also reduced, the amounts of food consumption dropped by half and I felt satiety … The kilos started to drop
Liat Gefen
I lost 10 kg in 3 months !!!
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I feel great.