Scientists, including those of Indian-origin, have developed a new material that can temporarily tighten skin, smooth wrinkles, and may be used todeliver drugs to treat skin conditions such as eczema.The material, a silicone-based polymer that may be applied on the skin as a thin, imperceptible coating, mimics healthy youthful skin.

"It's an invisible layer that can provide a barrier, provide غير مجاز مي باشدmetic improvement, and potentially deliver a drug locally to the area that's being treated," said Daniel Anderson, from Massachusetts Institute of Technology (MIT). Two hours after application, skin treated with the novel XPL suffered much less water loss than skin treated with a high-end commercial moisturiser.The researchers also tested the material's ability to prevent water loss from dry skin.. The researchers performed several studies in humans totest the material's safety and effectiveness. In another study, the XPL was applied to forearm skin to test its elasticity.

The researchers then tested the materials in search of one that would best mimic the appearance, strength, and elasticity of healthy skin. The researchers, including Alpesh Patel, formerly at US-based beauty company Living Proof, and Nithin Ramadurai from Olivo Laboratories, set out to develop a protective coating that could restore the properties of healthy skin, for both medical and غير مجاز مي باشدmetic applications.

This impairs skin's ability to protect against extreme temperatures, toxins, microorganisms, radiation, and injury. The research was published in the journal Nature Materials. When the XPL-treated skin was distended with a suction cup, it returned to its original position faster than untreated skin. In tests with human subjects, the researchers found thatthe material was able to reshape "eye bags" under the lower eyelids and also enhance skin hydration. The material applied a steady compressive FEA 13mm perfume caps for pump and collar force thattightened the skin, an effect that lasted for about 24 hours.

The material, a silicone-based polymer that may be applied on the skin as a thin, imperceptible coating, mimics the mechanical and elastic properties of healthy, youthful skin. These polymers can be assembled into a network arrangement known as a cross-linked polymer layer (XPL).As skin ages, it becomes less firm and less elastic - problems that can be exacerbated by sun exposure. It easily returned to its original state after being stretched more than 250 per cent (natural skin can be elongated about 180 per cent).They created a library of more than 100 possible polymers, all of which contained a chemical structure known as siloxane - a chain of alternating atoms of silicon and oxygen. The best-performing material has elastic properties very similar to those of skin.This type of "second skin" could also be adapted to provide long-lasting ultraviolet protection, researchers said.In laboratory tests, the novel XPL's elasticity was much better than that of two other types of wound dressings now used on skin - silicone gel sheets and polyurethane films.In one study, the XPL was applied to the under-eye area where "eye bags" often form as skin ages

Cook till tomatoes are soft. Cover with a lid and let it cook till the meat is tender.Mix yogurt with ginger garlic paste, chilli paste, garam masala, salt and mustard oil. Strain and remove the seeds, then add the pulp to the soup.Add cut tomatoes, crushed pepper corns and lentil water and let it simmer for a few minutes.”The Chef shares four recipes straight out of his secret Martaban pot. Remove and keep aside.Add salt and pepper to taste and let the soup simmer. It will also be the first time probably that a Roller Kulfi equipment will be used for instant kulfi. Cook till the tomatoes are soft.Add green chillies, ginger and lemon grass.Finish with butter and pinch of black salt.

Marinate the chicken with salt, pepper, lime juice, and a pinch of garam masala.Add the brinjal mash and let it simmer.When the spices split add chopped onions and sauté it till golden brown. The best part about these dishes are that they can easily be made in your kitchen even if you don’t have a martabaan pot available.Heat ghee in the martabaan and add ginger, green chillies and chilli powder and sauté for 30 seconds.Place chicken pieces in the oven at 180 degrees Celsius till the chicken is char grilled and completely cooked.Add tomatoes, onions.An interaction with Chef Hemant Oberoi is like opening a treasure box of culinary experiences where tales of remarkable dishes abound. I would like my discerning diners to watch out for many firsts in this genre e. Gradually add wine and water to the pan and let it simmer for a few minutes. Serve hot. Talking about his latest innovation Chef Oberoi states, “I have worked on a new concept called ‘Martabaan cuisine’ where food is slow cooked in a martabaan (an earthen pot) and served in the same.

LEMONGRASS RASSAMIngredients:Ginger 3 gmAsafoetida 1tspOil 4 tbspGarlic 5 gmSalt to tasteTamarind 2 gmBlack pepper 5 gmGreen chillies 5 gmLemon Grass 100 gmButton chilly 15 gmMustard seeds 5 gmCurry leaves 10gmTur Dal 50 gmTomato 250 gmCumin seed 2gmMethod:Soak tur dal for a couple of hours prior.Bring it to a simmer and add pickled chillies.Garnish with coriander leaves. The Chef who has been awarded for his expertise in multiple cuisines strongly believes in innovation, “My dream is to keep on innovating till I can.Strain out the excess lentil water and keep aside.

Add more water to create gravy for the dish and allow it to simmer for 30 minutes.Serve the cheese in fondue pots garnished with crushed pepper corns, fondue forks and chicken tikka pieces.Soak tamarind in hot water for 20 minutes.Add grated cheese and let it melt to thicken the sauce. ‘Innovation of Chocolate Shawarma’ will be a tribute to Middle East.Add ginger and garlic paste followed by chopped tomatoes. One has to keep evolving and change is the only thing which is consistent. Serve hot.BAINGAN SARAFIngredients:Ghee 20 gmSalt, to tasteButter 5 gmTwo brinjalsTomato 500 gmCoriander 10 gmOnion 200 gmDeghi mirch 5 gmBlack salt 10 gmGinger 20 gmGreen chillies 20 gmMethod:Roast brinjal in a moderately hot clay oven for eight-10 minutes.

Yes, even my style has been evolving, trying out innovative dishes, concepts and presentations,” aluminum perfume cap with collar he explained. Cook the lentils for half an hour with plenty of water.Add chilli powder, coriander powder, turmeric powder and cook till oil leaves the masala. Put marinated chicken pieces in the yogurt and let it sit for an hour.Heat oil in a pan and add cumin seeds, cloves, cinnamon and cardamom.Martabaan ka MeatIngredients:Mutton 500 gmOil 50 mlCumin seeds 5 gmChopped onions 250 gmChopped tomatoes 200 gmGinger paste 15 gmGarlic paste 15 gmCloves 6 pcsCinnamon stick smallGreen cardamom 6 pcsTurmeric powder 1 tspChilli powder 15 gmCoriander powder 15 gmSalt to tasteWhole red chillies 3 pcsPickle mix- fenugreek seeds powder/chilli powder/mustard seeds powder/salt /mustard oilMethod:Slit the red chillies and dry in the sun.Peel the skin of the brinjal and mash.In a sauce pan, heat half the oil, then add mustard seeds, cumin seeds , garlic ,curry leaves, asafoetida and button chillies.Instrumental in bringing about the evolution of the culinary industry in India, with four decades with The Taj group, helped him elevate the fine dining culture.Chicken Tikka FondueIngredients:Boneless chicken cut in cubes 500 gmHung yogurt 50 gmSalt to taste.Add butter in a non-stick pan and sauté ginger and garlic paste.g.Add mutton cubes and water. Stuff with pickles mix and pour mustard oil and keep in a pickling jar for few days

Add extra virgin olive oil, pouring slowly as you combine. Remove from heat.Butter milk fried oyster salad IngredientsOysters 10-12 nosButtermilk 50 mlFlour 50 gmBacon 50 gmMixed greens 150 gm(Iceberg, Romaine, Lollo Rossa, Arugula)Grain mustard dressing 10 gmFor Mustard dressing:2 tbsp grainy (seeded) mustard150 ml of extra virgin olive oil2 tbsp lemon juice (about one lemon)1-2 garlic cloves (finely crushed)Freshly ground salt and pepper Method Put aluminum perfume cap your mustard, garlic and lemon juice in a small bowl (and combine well with a fork). Drain pork from marinade and reserve. Cut into dices and set aside. Combine peanut oil, extra garlic and remaining soy sauce in a jug and drizzle over the salad. Whisk well with a fork — the mixture will be quite thick. Add to the bowl with the Lychee and Asian baby greens salad and toss to combine.Shuck — Shucking an oyster simply means prying open the oyster shells with a blunt knife, cleave the oyster meat from it and rinsing it under running water.

Assemble on a plate and garnish with the rest of bacon and fried oysters. Transfer to a plate and set aside for 10 minutes to rest. Gently toss to combine. Taste and season with salt. Cover with plastic wrap and place in the fridge for an hour to marinate, turning occasionally. Coarsely chop and set aside until required.

In an oven, cook bacon till crisp. Remove the oysters and dredge in flour and deep fry till crisp.Thickly slice the pork across the grain. Season with salt and pepper.(Recipe courtesy Chef Asmic Raj, the EAST, Chef de Cuisine, Crowne Plaza Bengaluru).Add mustard dressing and toss well, making sure the greens are evenly coated. Cook on preheated grill, brushing occasionally with marinade, for eight minutes each side or until juices run clear when pierced with a skewer. Taste and adjust ingredients to your liking.Preheat a barbecue grill or chargrill on medium-high.In a mixing bowl, add greens, half the amount of bacon and fried oysters. Pat dry with a paper towel and soak in the buttermilk for 10-15 minutes.

Store in glass jar/ bottle in the fridge — and serve with fresh salad green Method‘Shuck’ oysters and rinse meat under chilled water to remove any dirt. Combine five spice, garlic and 2 tbsp soy sauce in a jug, pour over pork. Remove from oil and drain on paper towel. Serve immediately for two people. Cook walnuts, tossing occasionally, for two minutes or until toasted.Place pork fillets in a large glass bowl. (Recipe courtesy Chef Manu Chandra, Olive Beach)Chargrilled Pork with Lychee saladIngredients55 gm walnut (peeled)400 gm pork tenderloin3 tsp Chinese five spice2 garlic clove (crushed)80 ml soy sauce50 gm pokchoy (cleaned)50 gm baby spinach (cleaned)l2 lychees (peeled and deseeded)60 ml peanut oilSalt to tasteMethodHeat a small non-stick frying pan over medium heat. Turn to coat.While the pork is resting, place Asian baby greens, lychees and walnuts in a large bowl