Recipes
Real recipes. With the memory behind them, the technique that matters, and the ratio worth memorising. Not food content — food that has actually been cooked.
Featured Recipe
Chef Sendhil's ratio
A recipe I got from Chef Sendhil on the line at Seoul Sandwich. Not the hotel version. Not the version where you blanch the spinach and add cream. The version where you wilt everything down together in the same pan and the spinach still has character when it hits the plate.
Read the full recipeThe 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 teaches both.
Only in Tamil Nadu. Only in summer. Only with raw mango so sour it makes your jaw work. This is the version that shows up once a year and disappears before you think to write it down.
The kind of cooking that takes most of the morning. Rice, three curries, papad, something pickled, something sweet. Not every Sunday — the Sundays that count.
A Bengali fish curry made serious. Bhetki — the river fish that holds its shape — in a thick, spiced gravy that does not apologise for itself. The version from a home kitchen in Kolkata, not a restaurant.
The one with the ratio. 4 parts spinach, 2 parts potato, 1 part onion, half-part spice base. A recipe that teaches you how to cook without a recipe.
More recipes coming weekly.
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About this collection
These recipes are not designed to be impressive. They are designed to be repeatable — the kind of food you make on a Tuesday and eat again on Thursday and don't get tired of. South Indian everyday cooking. A Bengali recipe from a home kitchen. A ratio from a line cook. A dish that only appears in summer.
The memory behind it, the technique that matters, and the ratio worth memorising. Free, forever.
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