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 · June 22
My guilty pleasure. Can't wait to get my hands on these, make a bunch of extras and freeze for a protein snack.
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Timely collections
This hasselback potatoes recipe shows how to slice the potatoes and how to air fry them, along with sharing common mistakes you might be making.
This garlic and herb butter is an easy compound butter recipe! This recipe shows how to make compound butter with multiple variations.
This Indian Fusion Smashed Cucumber Salad combines a tangy sesame-soy-chili dressing with a smoky cumin-mustard tadka for a refreshing, crave-worthy summer side dish. Vegan and ready in minutes.
This cumin mustard seed tadka is perfect to top of lentils or even for the fusion smashed cucumber salad recipe! It's easy, smoky, and delicious!
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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 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
The Line Cook's Secret
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