The science of each step
- Why you bloom whole spices in oil first
- What browning onions actually does
- How to fix a curry that is too thin, sour or flat
MedRise Food ScienceRecipes, explained by science
American, Indian, Pakistani, Nepali and Indo-Chinese dishes, plus more, cooked at home with the food science behind every step, so anyone can make them well, whatever kitchen they grew up in.
Recipes
Start with a favorite
Kadai ChickenFresh-roasted kadai masala, a yogurt marinade and crisp ghee-tossed peppers.
Dal MakhaniWhole urad and rajma in the Instant Pot, finished with cream and butter.
Rajma ChawalCreamy kidney beans with no cream needed, plus the science of the mash.
Paneer BhurjiStarting from a gallon of milk: homemade paneer, scrambled with the Indian base.
Aloo GobiGolden-edged cauliflower and tender potatoes, stovetop or Instant Pot.
RasmalaiSoft, spongy discs from Instant Pot paneer, soaked in cardamom milk.
What makes it different
Cooking you can understand
Ingredients in three languages
- English, Hindi and Urdu names
- Photos of every spice and ingredient
- Easy substitutes from a regular grocery store
Built for real weeknights
- Instant Pot methods wherever possible
- One standard Indian base, explained once
- Recipes tagged by meal and style, plus a meal planner
Recipes are for general cooking and nutrition education, not medical advice. Ask your doctor or dietitian about food choices for a health condition.