What this site is
Indian Flavors is a reference for Indian vegetarian cooking. The focus is on the questions that come up once you are already standing at the stove: why the dal will not thicken, why the ladoo mixture never sets, what to use when an ingredient is not available where you live.
Most recipe sites are organised around dishes. This one is increasingly organised around the things that go wrong, because that is where a clear answer is worth the most.
Who writes it
The site is written and run by Praveen. I have been cooking Indian food as a hobby for six years. I am not a trained chef and this site does not pretend otherwise — what I care about is getting the answers right: the ratios, the timings, and the reasons a dish behaves the way it does.
How the content is made
Articles here are researched and drafted with AI assistance, then reviewed and edited before publishing. That is stated plainly because it is true and because you should know how anything you read was made.
What that means in practice: explanations focus on mechanism — why heat, acid, fat and time change an ingredient the way they do — and are checked against established cooking sources. Where there is genuine disagreement about a method, or regional variation with no single correct answer, the article says so rather than picking one and presenting it as settled.
Photographs on this site are illustrative and are not photographs of food cooked for the article.
Corrections
If something here is wrong, tell me and I will fix it. Accuracy matters more than looking authoritative. Use the contact page.