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.
7 recipes· photographs on this page are AI-generated images of our own recipes
BengaliAloo Posto (Bengali Potatoes in Poppy‑Seed Paste)
A classic Bengali one‑pan side or light main: cubed potatoes cooked in a silky poppy‑seed (posto) paste with green chili and turmeric. Minimal washing up and fast to make.
32 min·easyVegetarianVegan
North IndianAloo Gobi (One‑Pan North Indian Potato & Cauliflower)
A classic North Indian one‑pan dry curry of potatoes and cauliflower, cooked with cumin, tomatoes and warm spices. Fast, minimal washing up and great with rotis or steamed rice.
40 min·easyVegetarianGluten-free
South IndianSemiya Payasam (South Indian Vermicelli Payasam)
A home-style South Indian dessert of roasted wheat vermicelli gently simmered in milk, sweetened with sugar and scented with cardamom, finished with fried cashews and raisins. Comforting, quick, and perfect for festivals or an easy sweet finish.
30 min·easyVegetarian
South IndianVegetable Rava Upma (One‑pan South Indian Semolina Upma)
A classic South Indian breakfast made in one pan — toasted semolina cooked with a simple tempering and mixed vegetables. Fast, savory, and minimal cleanup.
30 min·easyVegetarianVegan
South IndianRava Upma (South Indian Semolina Breakfast Upma)
A savory, quick South Indian breakfast porridge made from toasted semolina with tempered mustard seeds, curry leaves and sautéed onions — light, comforting and ready in under 30 minutes.
25 min·easyVegetarianVegan
- Sri Lankan
Ambul Thiyal (Sri Lankan One‑Pot Sour Fish)
A classic dry, sour fish curry cooked in a single heavy pan until the sauce clings to the fish. Bold tang from goraka (or tamarind) and toasted spices makes this an easy, low‑mess Sri Lankan weeknight dish.
1 hr·mediumPescatarianGluten-free
- Pakistani
Chicken Karahi (Pakistani Tomato, Ginger & Green‑Chili Karahi)
A classic Pakistani one‑pan chicken cooked in a hot karahi (wok) with ripe tomatoes, ginger and green chilies. Fast, bright and perfect with steamed rice or plain naan.
50 min·mediumGluten-freeDairy-free