Pakistani · Bangladeshi · Sri Lankan · Indian
Recipes that explain the why. Techniques rooted in how it's actually cooked. For the diaspora, and for anyone curious enough to look beyond the usual.
Wheat, barley, lentils, and mutton pounded into a thick, spiced porridge over 8 hours — Hyderabad's Ramadan staple and one of the most labour-intensive dishes in South Asian cooking.
Hilsa fish steaks cooked in a pungent paste of ground black and yellow mustard seeds, green chillies, and mustard oil — the dish that defines Bangladeshi cuisine.
Torn godamba roti chopped on a hot griddle with egg, vegetables, and spices — Sri Lanka's noisiest, most addictive street food, made properly at home.
Bone-in beef shank simmered for hours in a flour-thickened spice broth until the marrow dissolves into the gravy — the dish that built Lahore's food reputation.
Raw marinated mutton layered under parboiled basmati and slow-cooked sealed under dough — the most demanding and most rewarding biryani there is.
A fiery, tomato-rich karahi cooked in a cast-iron wok with ginger julienne and whole black pepper — the way roadside dhabas in Lahore do it.
A karahi is not just a curry by another name. The pan, the technique, and the spice approach are fundamentally different — here's what separates them and why it matters.
Why Bangladeshi kacchi and Hyderabadi biryani taste so different even though both cook under dum — a deep dive into technique, history, and spice philosophy.
Too many South Asian recipes online are written for an audience that doesn't eat them. We write for people who grew up eating this food, and for people who want to understand it properly — not a watered-down version designed to reassure nervous cooks.