Cooking With Anadi – Easy Indian & World Recipes

The Latest

See how to make this soy sesame dressing with a spicy chili kick! This soy sesame dressing is easy to make and can be used for salads, noodles, and more!

5 minEasy470 ml

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Chunky piperade sauce with visible tomato and pepper pieces in a white oval dish, spooned up to show texture

French

How To Make The Best Basque Piperade Recipe Step By Step

See how to make an incredible Basque piperade recipe. This piperade sauce is made with peppers, tomatoes, and onions. It’s iconic in the modern Ratatouille (or confit byaldi), but it can also be perfect with pasta, bread, and more!

18 minEasy2 servings

Herb-infused olive oil dripping from a spoon into a white bowl containing green herbs and oil.

No Cook

Beginner Friendly Easy No-Cook Garlic-Herb Oil Recipe

Make flavorful garlic-herb oil safely at home with no cooking required. Perfect for pasta, bread, and pizza, this beginner-friendly recipe is quick, easy, and endlessly versatile.

2 minEasy3 servings

Baked ratatouille in a cast iron skillet with thinly sliced zucchini, eggplant, and tomatoes arranged in overlapping rows.

French

Disney’s Baked Ratatouille Recipe (Confit Byaldi)

Make Disney's Baked Ratatouille (Confit Byaldi) at home! This stunning vegetarian dish layers fresh veggies in a rich sauce for an impressive yet easy lunch or dinner the whole family will love.

3 hrHard4 servings

Meet Anadi

I left the restaurant kitchen to teach you everything it taught me.

I grew up in New Delhi, moved to Ottawa for university, and spent years recreating the food I missed — which eventually took me behind the restaurant line for 4+ years. The kitchen gave me the technique and flavour philosophy I couldn't have learned anywhere else. Now I cook, teach, and share everything it taught me — across Indian food, Italian pasta, Japanese technique, and wherever curiosity takes me next.

4+ years in professional kitchens650+ tested recipes

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The Line Cook's Secret

From the Line

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plate of spaghetti carbonara to demonstrate how starchy paste water bring together the sauce in a pasta dish

pasta emulsification

Why restaurant pasta never separates (and yours probably does)

The starchy water at the bottom of your pasta pot is the most underused ingredient in Italian cooking. It is the reason restaurant pasta coats and home pasta separates — and saving a cup of it is the single step that closes that gap.

Cooked Air Fryer paneer tikka with a bowl of green mint chutney.

paneer cooking

The paneer problem nobody warns you about — and the line cook fix

Paneer behaves nothing like tofu. It does not absorb marinade the same way, and it will become rubbery if overcooked. One mental shift — confident heat, leave it alone — fixes 90% of paneer failures.

Bowl of Haleem to demonstrate braised meat technique

braising

The technique that makes cheap cuts taste better than expensive ones

Braising converts collagen — tough connective tissue — into gelatin through low, steady heat. The sauce thickens itself. Learn the three-step sequence (sear, deglaze, go low and slow) that restaurant kitchens never skip.

masala base

How every Indian restaurant makes 20 different curries from one master base

The onion-tomato masala base is the foundation of almost every Indian curry. Learn the bhunao signal — the moment the oil separates at the edges — that tells you when the base is ready to build on.

bowl of chana dal showing the tadka technique

spice blooming

The 60-second move that separates restaurant Indian food from everything else

Tadka — blooming whole spices and aromatics in hot fat — is the foundational technique behind almost every Indian dish. Here is exactly what happens, why it works, and what to listen for.

Cooked chicken tikka in the air fryer to demonstrate how to make tandoori dishes in a home kitchen.

Video

yogurt marination

Why restaurant tandoori falls apart in your hands (it's not the clay oven)

The tandoor myth exists because nobody explains the actual mechanism. Yogurt's lactic acid tenderizes the protein before the meat ever sees heat — and a home oven at 220°C can replicate the result perfectly if you give it overnight.

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The Latest

Most Popular

I left the restaurant kitchen to teach you everything it taught me.

From the Line

Why restaurant pasta never separates (and yours probably does)

The paneer problem nobody warns you about — and the line cook fix

The technique that makes cheap cuts taste better than expensive ones

How every Indian restaurant makes 20 different curries from one master base

The 60-second move that separates restaurant Indian food from everything else

Why restaurant tandoori falls apart in your hands (it's not the clay oven)

New recipes + cooking tips, every week

Restaurant flavours.Your kitchen.

Crispy Air Fryer Roasted Potatoes Recipe

Browse by Categories

The Latest

Most Popular

I left the restaurant kitchen to teach you everything it taught me.

From the Line

Why restaurant pasta never separates (and yours probably does)

The paneer problem nobody warns you about — and the line cook fix

The technique that makes cheap cuts taste better than expensive ones

How every Indian restaurant makes 20 different curries from one master base

The 60-second move that separates restaurant Indian food from everything else

Why restaurant tandoori falls apart in your hands (it's not the clay oven)

New recipes + cooking tips, every week

New on YouTube

Ditch The Store-Bought Sauce! Make This Spicy Sesame Soy Dressing

The Secret Sauce Behind Pixar's Ratatouille | Authentic Basque Piperade

You Don't Need to Cook Garlic Herb Oil (2 Minutes, No Stove)

Why Your Ratatouille Doesn't Look Like the Movie

Your Air Fryer Chicken Tikka Tastes Bland? Here's Why

Air Fryer Chilli Paneer Keeps Burning? Here's Why

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