The Posdol Blog · Since 2025 · Chennai, India
Recipes, kitchen operations, and the science of what we eat.
Chef Sendhil's Ratio
4 : 2 : 1 : 0.5
Spinach · Coriander · Mint · Green chilli
A chef at IHM taught me a ratio I have never forgotten. Not a recipe — a ratio. Which means it works at any scale, any quantity, any day. The palak aloo built on it, with the story behind it.
Read the recipeMost operators review financials monthly. By the time the bank account tells the story, the window to fix it has already closed. What daily P&L tracking looks like in a small kitchen.
The same meal, two different bodies, two different outcomes. Preventive genomics is making personalised nutrition specific enough to be useful. What we actually know so far.
Fast food chains have supply chain scale. Full-service restaurants justify margins through experience. A small independent QSR has access to neither. This is structural, not operational.
The correct quantity of ghee in sambar is always slightly more than you think it should be. Some recipes teach technique. Some teach patience. This one does both.
Eight items at launch. The temptation to expand after the first few weeks is real and almost always wrong. Expansion before the core is solid is where most concepts begin unravelling.
100% platform dependency means 100% exposure to algorithm changes, commission adjustments, and category saturation. The platform owns the customer. You do not.
Who writes this
Varun — Posdol Foods
I built and ran two food businesses in Chennai — The Yellow Door Burger in 2019 and Seoul Sandwich cloud kitchen from 2023 to 2025. Both closed intentionally. I studied Applied Nutrition at IHM Chennai. I now work in preventive genomics at Lifecode Genorex and write specifically about the things that most food content skips over.
Read the full storyI also consult with food operators. Cloud kitchen setup, menu engineering, F&B advisory, food startup mentoring. If you are building something in food and have a specific problem, that is where I can help.
See the consulting work