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 · July 13
It started over the weekend, and I think it's gonna be the theme to this week. I just can't get enough of this. P.S, it goes well with Rajma.
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See how to make the best traditional potato samosa filling with this easy step-by-step recipe that brings homemade deliciousness to your kitchen.
The best homemade poutine gravy — a rich, glossy beef-stock gravy built on a simple butter-and-flour roux and seasoned with garlic, onion, Worcestershire and soy. It comes together in one saucepan and is perfect over fries and cheese curds, mashed potatoes or a Sunday roast.
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.
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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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