MRS. SURA’S LEMON + RED CHILE PICKLE
A tongue-tickler of a pickle: it’s fresh, bright, zesty, and hot. The ajwain seeds add a distinct flavor, not dissimilar to thyme. I am partial to using this pickle to liven up sandwiches and simple subjis with its salty and sour heat. It takes a couple of days to...
ADITYA’S EGGPLANT + TAMARIND CHUTNEY
I’ve been searching for the perfect eggplant chutney for years, and I think I’ve finally found it. Aditya is a good friend of mine who I worked with at Gymkhana, one of London’s best Indian restaurants. Following a few months of persuasion, he finally gave me his...
BANANA AND CARDAMOM BUNS
These buns are a healthier take on the addictive deep-fried Mangalorean banana puris that locals line up for at breakfast time. They’re not as sweet as you’d imagine, but perfectly sweet enough. Makes 8 2 cups all-purpose flour¾ teaspoon dried yeastsalt2½ tablespoons...
These crispy fermented rice and lentil pancakes are more than just pancakes, they are one of India’s most celebrated national treasures. They’ve got a lot going for them: crunchy, nicely tangy, and very versatile. The only downside is that they take about 48 hours to...
DAILY DOSA WITH COCONUT POTATOES
In Mysore there is a little shoebox of a restaurant called Mylari Dosa that serves just two things: dosa and chutney. It doesn’t sound like much, but this one is the master. After having gone back there a dozen times, I’ve tried as best as possible to replicate what I...
ELEPHANT EAR GARLIC NAAN
Despite being old enough to know better, I still shriek with delight in Indian restaurants when the waiter lowers the family-sized naan bread onto the table like a spacecraft landing. I particularly enjoy suddenly jostling into place as everyone tries to get the most...
The Malabar paratha is South India’s poster bread. Beautifully coiled, and flecked with charred golden spots, it manages to be flaky, crispy, soft, and fluffy all at once: perfect for peeling away layer by layer and dunking into a rich, creamy sauce. Make sure to...
This is a gift from Punjab to you and me and everyone we know. Use it wisely, preferably as the Punjabis do, with a steaming bowl of mustard leaf saag and a spoonful of freshly churned butter. I’ve broken with tradition by cutting these rotis with a large cookie...
Gujaratis are naturally suspicious of food cooked outside of the home, and will usually carry a stash of these when they travel, alongside a small but lethal tub of garlic and chile chutney. Unlike the daily chapati, which was designed to be a backdrop to more...
CAULIFLOWER CHEESE + CHILE STUFFED ROTI
I love a stuffed paratha as much as the next Indian, but when life feels too short to make them, I prefer to make these, much quicker stuffed rotis. I tend to stuff them with whatever can be foraged from the fridge, which is how I found this strange and wonderful...
Glad to announce another weight loss of about 7 kg in less than 3 weeks .
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.
Sensational weight loss of 18.7 kg … , crazy !!! On Monday morning I weighed 84.8, I reweighed 3 times to see that scales were working correctly, I was in shock !!!
I lost about 5 kg in 3 weeks … I felt great, full of energy and vigor !!!
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
I lost 10 kg in 3 months !!!
I started using VIXIV in December 2020, I lost a lot of weight over 22 kg in a period of about 5 months, feel great and in addition I must update you that the blood tests did not look like that since 2012.
My doctor was shocked by my blood test, I told her I was using the vixiv pill and she said that for about 20 years I had not had such good test results!
I feel great.