Techniques learned on the restaurant line — every recipe tested at home, so you know they actually work in yours.
What I'm making this week · November 2
The classic aloo samosa made without the grease in the air fryer! These will be used for an upcoming samosa chaat recipe!
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Crispy air fryer sabudana tikki with no soggy centers. Learn how to soak, drain and pat dry the sabudana so these vrat and Navratri friendly potato patties turn golden in 15 to 17 minutes at 425°F.
This rotisserie chicken sandwich is a restaurant-style lunch: warm chicken in mustard miso mayo, pickled apple, white cheddar and bacon on toasted sourdough.
This mustard miso mayo is a 3-ingredient sandwich spread made with mayo, miso paste and Dijon. Creamy, salty and tangy, ready in 5 minutes.
See how to make the best flammkuchen dough with this easy recipe! You will learn how to make this no-yeast dough in a matter of minutes, and plenty of topping ideas will be shared.
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Meet Anadi
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 flavor 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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