MedRise Food Science
Restaurant-quality Desi food, explained by science.
Recipes for the Indian and Pakistani dishes you crave, with the why behind every step: what the heat, fat and acid are actually doing in your pan.
Every stepexplained
Hindi · Urduingredient names
Fresh-groundmasalas
Recipes
The recipe index
Restaurant-Style Kadai Chicken
Bone-in chicken in a deep onion-tomato gravy, built on a kadai masala you roast and grind yourself, and finished with…
More recipes are in the labNew dishes are added as they’re tested, each with the science behind it.
The method
Three ideas behind every recipe here
01 · Spices
Roast whole, grind fresh
Whole spices hold their aromatic oils until heat and grinding release them. A masala ground today beats a jar from months ago.
02 · Fat
Bloom in hot fat
Most spice flavor dissolves in fat, not water. Spices that hit hot oil or ghee carry their flavor through the whole dish.
03 · Water
Control the water
Lids, timing and heat decide whether a gravy concentrates or turns watery. Every recipe tells you when to cover and when not to.