Cook
How to Cook an Onion-Tomato Masala Base
How far to brown the onions, when to add ginger, garlic, and spices, and how to tell when the tomatoes are ready.
August 17, 2026
Section
Cook
Technique and pantry method — how dishes work. Starter ratios live in Recipes.
Featured
All in Cook
Cook
Bhuna: Cook Until the Oil Separates
The long fry-down behind thick curries: what oil separation means, how it differs from tadka, and how to read the pan.
July 24, 2026
Cook
Dhungar: The Charcoal Smoke Finish
How a hot coal and a spoon of ghee perfume dal and other dishes: a short finishing smoke, not a barbecue cook.
July 24, 2026
Pantry
Gymkhana Fine Foods: Michelin Sauces in the Pantry Aisle
How a Mayfair restaurant line shows up as simmer sauces and marinades at Whole Foods and Sprouts, and how to read it next to other South Asian jars.
July 24, 2026
The Thali
Build Your Thali
Pick a region, pace, and protein — we'll suggest a plate composition.
July 23, 2026
Quiz of the Week
What Dal Should You Make Tonight?
Five questions, one lentil recommendation — based on time, mood, and what's in the jar.
July 23, 2026
Cook
The Tadka Spoon: Technique Before Recipe
Tempering is the hinge between raw spice and finished dish — here's how to read the pan.
July 22, 2026