Cook something worth eating.
Original recipes across the world's food cultures — written for a normal kitchen, scalable to however many are eating, and adaptable to how you actually eat.
14 recipes· photographs on this page are AI-generated images of our own recipes
Sri LankanSri Lankan Potato & Coconut Curry (Ala Curry)
A frugal, home-style Sri Lankan potato curry simmered in coconut milk and tempered with mustard and curry leaves. Cheap, satisfying, and easy to stretch with rice.
45 min·easyVegetarianVegan
North IndianAloo Paratha (North Indian Stuffed Potato Flatbreads)
Hearty whole‑wheat flatbreads stuffed with a spiced mashed‑potato filling — a classic North Indian breakfast that's filling, budget‑friendly and easy to make ahead.
45 min·easyVegetarian
Sri LankanPolos (Sri Lankan Young Jackfruit Curry)
A classic Sri Lankan coconut curry using young (green) jackfruit simmered in spiced coconut milk until tender and richly flavored. Serve with steamed rice, string hoppers or hopper pancakes.
1 hr 5 min·mediumVeganVegetarian
BengaliBengali Moong Dal Khichuri (Rice & Yellow Lentil One‑Pot)
A simple, comforting Bengali khichuri — rice and split yellow moong dal cooked with potato, mild whole spices and onions. Very cheap to make, filling for four and easy in a single pot.
50 min·easyVegetarianVegan
North IndianKadhi Pakora (North Indian Yogurt Curry with Chickpea Fritters)
A tangy, budget-friendly North Indian curry of whisked yogurt and chickpea flour studded with onion pakoras. Fills four on very little money and keeps well for easy reheating.
50 min·mediumVegetarian
Sri LankanParippu (Sri Lankan Red Lentil Curry)
A classic Sri Lankan red lentil curry (parippu) cooked with coconut milk and finished with a hot spice tempering. Bright, comforting, and a staple served with rice or roti.
45 min·easyVeganVegetarian
PakistaniBaingan Aloo Bharta (Smoky Roasted Eggplant with Potatoes & Peas)
A classic Pakistani bharta: charred eggplant mashed with spiced tomatoes, onions, tender potatoes and peas. Robust, smoky and roomy enough to satisfy anyone who expects a hearty meal.
55 min·mediumVegetarianGluten-free
South IndianVen Pongal (South Indian Rice & Moong Dal Porridge)
A simple, filling South Indian breakfast made from rice and split yellow moong dal. Cheap, creamy and spiced with black pepper, cumin and ginger — feeds four for very little.
30 min·easyVegetarianGluten-free
North IndianPaneer & Chickpea Masala (High‑Protein Punjabi Style)
A protein-forward North Indian curry that combines seared marinated paneer with tender chickpeas in a spiced tomato gravy — great for training meal-prep or a hearty weeknight dinner.
1 hr·mediumVegetarian
- South Indian
Masala Dosa with Homemade Fermented Dosa Batter (Vegan, Gluten‑free)
Crisp rice-and-urad dal dosas filled with a lightly spiced potato masala. Make the batter the night before, then fry fresh dosas for breakfast or dinner.
1 hr 10 min·mediumVegetarianVegan
- North Indian
Dal Makhani (Slow‑Simmered Punjabi Black Lentils)
A classic North Indian, slow‑simmered black lentil curry that improves after a day — sturdy in the fridge and ideal for weekday reheats and meal‑prep.
2 hr 30 min·mediumVegetarian
- Bengali
Cholar Dal (Bengali Chana Dal with Coconut)
A classic Bengali split-chickpea dal cooked with coconut, whole spices, ghee and a touch of jaggery. It keeps and reheats well, making a reliable make-ahead dish for rice or luchi across the week.
1 hr·mediumVegetarian
- Pakistani
Masoor Dal with Jeera (Cumin) Rice — Budget Pakistani Lentils & Rice
A simple, cheap Pakistani-style red lentil curry (masoor dal) finished with a hot cumin tempering, served with fragrant jeera rice — filling, nutritious and easy to stretch to four servings.
45 min·easyVegetarianVegan
- Bengali
Cholar Dal (Bengal Chana Dal) with Luchi
A classic Bengali breakfast: mildly spiced, slightly sweet cholar dal (split chickpea dal) scented with roasted coconut and spices, served with light, flaky deep-fried luchi (puffed flatbreads). Great for a weekend brunch.
1 hr 10 min·mediumVegetarian