Cooking like someone is always coming for dinner.

I grew up eating food cooked by people who never measured anything. The dal was always right; the roti always blistered at exactly the right moment. Moving abroad made me realise how much of that knowledge I had absorbed without noticing — and how much I still needed to learn.

South Asian cooking rewards time. A curry left to simmer for forty minutes is a different thing than one rushed to the table. Every recipe here is tested until the timing is honest — no "20-minute butter chicken" shortcuts, no quantities that leave you guessing at the stove.

Most family recipes live in someone's head — a pinch of this, cook until it smells right. This site is an attempt to translate that instinct into numbers and steps without killing what makes the dish alive. Failures included.

The ingredients that reach a Czech supermarket are not the same as what you'd find in Mumbai or Delhi. Where substitutions are needed they're noted — without pretending the original isn't better.