Breakfast to dinner, sorted
Everyday Indian cooking, made wonderful.
Vegetarian recipes from Siddhi’s kitchen. Every recipe is cooked in her own kitchen before it goes live.
See the Kids’ Tiffin Week meal plan
Six kitchens, one table
Regional recipes from across India, organised so you can cook your way around the country. All cuisines
Gujarati
Farsan, shaak and sweet-sour dal
Punjabi
Saag, chole and parathas
South Indian
Dosa, idli and sambar
Maharashtrian
Pav bhaji, poha and misal
Bengali
Mishti, shukto and more
Rajasthani
Dal baati, gatte and the slow-cooked flavours of the desert.
Fresh from the kitchen
The newest recipes on the site. All recipes
Festival kitchen
Cook for the celebration
Sweets, farsan and festive thalis for Diwali, Navratri, Holi and every gathering in between.
The kitchen edit
Buying guides for the appliances Indian kitchens actually use. Every guide says what we checked, when, and whether it was hands-on or research.
Choosing a mixer grinder for Indian cooking
Wattage, jars and what really matters for idli batter, chutneys and masalas.
In research
Pressure cookers: steel, aluminium or hard-anodised
How material, size and safety features change everyday cooking.
In research
Cookware materials, explained
Cast iron, steel, non-stick and clay, and which suits which dish.
In research
Air fryers for Indian households
Capacity, controls and what they can and can’t replace.
In research
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Kitchen 101
The techniques behind good Indian cooking, explained simply. These guides are being written now.
Tadka, done right
When to add each spice, and how to stop it burning.
Indian measures
Katori, cup, spoon and gram conversions in one place.
Smart swaps
What to use when you’ve run out of an ingredient.
Kitchen fixes
Rescue a salty dal, sticky rice or a flat dhokla.
Meal plans
Plan the week, shop once
Weekly vegetarian menus with recipe links and a single shopping list, so dinner is sorted before Monday.
More ways to cook
From the blog
Cooking guides, meal plans and festive menus. All posts
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Kitchen Fixes: Too Salty, Too Watery, Too Thick (and Other Rescues)
How to rescue dal, kadhi and gravy that turned out too salty, too watery, too thick, too spicy or lumpy,…
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How to Make Hung Curd at Home (and What to Make With It)
How to strain curd into thick hung curd at home: the cloth, the time, how much curd to start with,…
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Indian Kitchen Measures: Cup, Spoon, Katori and Grams
What a cup, tablespoon and teaspoon hold in ml, why a katori is not a cup, and cup-to-gram weights for…
Cooking you can trust
Written to be cooked
Every recipe gives Indian measures, clear steps and honest timings.
Research before recommendations
Guides say what we checked, when, and whether it was hands-on or desk research.
Clear about commissions
Some retailer links earn us a commission. It never decides what we recommend.