The kitchen behind the recipes

IndianRecipesGuide.com started with a simple frustration: the recipes online didn't taste like the food we grew up with.

Too much oil. Too many shortcuts. Spice quantities that hadn't been double-checked. Photos that didn't match the dish. And too often, recipes written by people who'd clearly never made them.

So we started writing our own. Every recipe on this site is cooked at least three times - twice by us, once by an outside tester - before it goes online. The ingredient quantities are real, the timings are tested, and the technique notes are there because we hit those pitfalls ourselves.

What we cover

We focus on home-friendly Indian cooking - the kind you actually want to make on a Tuesday night, plus the bigger weekend projects (biryani, slow-cooked lamb, festive sweets) for when you have the time.

Our recipes span every major regional cuisine - North Indian (Punjabi, Mughlai, Kashmiri), South Indian (Tamil, Kerala, Andhra, Karnataka), East (Bengali, Odia), West (Gujarati, Maharashtrian, Goan), plus the great fusion cuisines (Hyderabadi, Anglo-Indian, Indo-Chinese).

Our principles

• Test, then publish. Every recipe runs through at least one outside cook before it goes live.
• Authentic over easy. We make recipes accessible - but not at the cost of authenticity. If a dish needs a tadka, we walk you through it.
• Real ingredients. We never call for impossible-to-find ingredients without giving you a substitute that actually works.
• No ad-driven step-padding. Recipe instructions are clear and short. The story is separate from the recipe.

The team

We're a small editorial team of home cooks, food writers, and one professionally trained chef. We live across India, the UK, and Canada - which keeps us honest about both authentic technique and global supermarket availability.