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About our restaurant food

Best Quality And Traditional Restaurant

Welcome to Vixom Food Recipe, the online pool of straightforward home-made recipes. Who can be more frustrated than an eager man who is on diet with mouth watering extravagant food on his table? A Spanish saying says The paunch manages the brain. All things considered, the uplifting news is, mouth watering food can in any case be sound enough for anybody to eat. Most importantly, it tends to be basic enough for anybody to make it. That is the entire thought of this site. More or less, this site contains basic, flavorful and solid dishes that can be made at your home. We have in excess of 1100 home tried recipes including south-Indian dishes, north-Indian dishes, recipes from other Indian states just as worldwide combination food. This tremendous assortment has assortments of veggie lover food, non-veggie lover food, vegetarian recipes, desserts and bites, diet recipes, diabetic amicable recipes and obviously pastries as well.Investigate surface, shading and obviously a definitive tastes with our menu of the period. All the fixings are crisp and painstakingly chose by our gourmet specialists. Appreciate an unprecedented bistro experience.We have distinctive sort of recipes we have for our day by day clients which is refreshed every day time in agreement to seasons and celebrations.As an association, we significantly regard our guests. We feel that paying gratefulness forward is a key bit of our lifestyle. It's definitely not hard to have an enormous impact in the lives of school kids today. In common Lucknow the avenues are dusty and the school structures deficient.

Our Recipes

Homemade Breakfast Tarts

For the crust: In a large bowl, mix together the flour, granulated sugar and salt. Using a pastry cutter or two knives, cut the butter into the flour until it resembles tiny pebbles. Lightly beat the egg and add to the mixture. Next, add the cold water and vinegar. Stir until the dough just comes together but is still crumbly, using more water if necessary. Form the dough into a disc and wrap tightly in plastic wrap. Chill for 1 hour. Preheat the oven to 400 degrees F. Line two sheet pans with parchment. On a floured surface, roll half of the dough out into a large rectangle, 12 inches by 16 inches. Cut the long side into 4-by-4-inch wide strips. Cut each strip in half across the middle, making 8 equally sized rectangles (4-by-6-inch). For the filling: Put 2 tablespoons of the jam into the center of four of the cut rectangles. With a pastry brush, brush egg wash around the edges. Place the remaining rectangle over the jam, crimping the edges with a fork to seal. Press lightly on the top to help distribute the jam evenly. Transfer to the prepared sheet pan.

Healthy Banana Bread Muffins

Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a 12-cup muffin pan with paper liners. Whisk together the whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt in a medium bowl. Whisk together the coconut oil, brown sugar, maple syrup, vanilla and egg whites in a separate medium bowl until well combined. Stir in the mashed banana. Add the dry ingredients to the wet and stir until combined. Stir in the chopped walnuts if using. Fill the lined muffin cups about three-quarters of the way with the batter (a generous 1/4 cup in each; see Cook's Note). Bake on the center rack until a cake tester or toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Let cool 10 minutes, then remove the muffins to a wire rack to cool completely. Cook’s Note When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)     A cookie or ice cream scoop makes it easier to portion the batter.

Muffin Tin Baked Eggs

For the baked eggs: Preheat the oven to 350 degrees F. Spray a 6-cup muffin tin generously with cooking spray. Toss the kale, Cheddar, red peppers and scallions together in a bowl with a large pinch of salt and a few grinds of pepper. Divide the mixture evenly among the muffin cups, pressing down lightly to compact. Crack an egg into a small bowl and then slide it into one of the cups; repeat with the remaining eggs. Sprinkle lightly with salt and pepper. Bake until the egg whites are just set but the yolks are still a little runny, about 15 minutes. For the hollandaise: Meanwhile, in a small saucepan, melt the butter over low heat. Add the lemon juice, paprika, egg yolks and a pinch of salt to a blender and blend on medium-high speed until the yolks lighten in color, 20 to 30 seconds. Lower the blender speed and slowly drizzle in the melted butter. Continue to blend on low until fully incorporated. For thinner hollandaise, drizzle in water 1 tablespoon at a time. Season with salt to taste. Serve the baked eggs warm with the hollandaise.

Cast-Iron Skillet Provencal Pork Chops And Potatoes

Drain the potatoes. Heat 2 tablespoons of the olive oil in a 12-inch cast-iron skillet over high heat until very hot, about 2 minutes. Add the potatoes and cook, stirring occasionally, until they start to become tender and are just beginning to brown around the edges, about 5 minutes. Sprinkle the pork chops with salt and pepper. Move the potatoes to the far edge of the pan, leaving a space to brown the pork chops. Add the pork chops to the pan and cook until browned, 2 to 3 minutes per side. As the pork chops cook, give the potatoes an occasional stir so they continue to brown evenly. Place the pork chops on top of the potatoes, shingling them to leave as much room in the pan as possible. Reduce the heat to low and add the remaining tablespoon of oil to the bare area of the pan. Add the olives, capers, garlic and thyme and cook, stirring continuously, until fragrant and golden, 1 to 2 minutes.Cook 3 to 5 minutes more until the pork chops register 145 degrees F in the center on an instant-read thermometer.


Restaurant Manager


James Roy

Restaurant Representative


John Deol

Restaurant co-ordinator


Edward Cren

Restaurant staff


Lisaen Eddy

Client Reviews

  • This was way better than I thought it would be. Next time I might reduce the mayo and vinegar a bit, or increase the amount of broccoli. I might also try pecans rather than sunflower seeds, but it was amazing just as written! Delicious! I use Duke’ s mayo and sub pine nuts for the sunflower seeds and cranberries for the raisins. The only flaw is that I can’t get the broccoli drained enough so the dish ends up quite runny. My next step is to invest in a salad spinner.

    John Smith - Visitor

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Contact information


Alwar - Bhiwadi Rd, Haryana 123106

  • 088754 22912