Pasta, eggplants and yellow squash tossed with a light and herby dressing.
Chef Vicky Ratnani gives the vegetables, which we underestimate, a makeover. Whip up a comforting bowl of red pepper soup.
A nice melange of eggplants, pumpkin and arbi. Grilled eggplants rolled with a herby pumpkin-arbi filling and baked.
Bitter gourd in your vegetable basket -- does it sound like a turn off? Let Vicky help you fall in love with this usually despised vegetable. Sliced karelas stuffed with an aromatic filling, rolled in spices and pan fried.
A croquette is a small breadcrumbed fried food. Vicky creates his own version of a croquette with eggplants.
Vicky shows you how to turn this not so loved vegetable into a scrumptious dish. Arbi baked with herbs, honey and feta cheese.
As refreshing as it can get, a chilled salad of udon noodles with an Indian twist of curry leaves, cashew nuts, mustard seeds, coriander and turmeric.
A delightfully healthy dish of tofu drizzled with some soya bean sauce accompanied by stir fried romaine lettuce.
Polenta is coarsely or finely ground yellow or white maize (cornmeal). Chunky fries made with cornmeal dipped in a parmesan, pepper and chilli flakes batter and fried crisp.
A crisp and refreshing salad made with Arugula (salad rocket) leaves, watermelon, yellow dates and feta dressed in a chaat masala vinaigrette.