How India eats.

Portions, regional differences, restaurant meals and the many spellings of the same dish. The context every tracker gets wrong.

4 guides

A bowl of butter chicken with a swirl of cream photographed from above beside naan on a cream linen surface

How to track what you eat at a restaurant

Restaurant gravies carry far more oil, butter and cream than home cooking. How to order, how to estimate a portion, and why an estimate beats logging nothing.

2 August 2026

A steel katori of gajar halwa topped with slivered almonds photographed from above on a cream linen surface

Why one Indian dish has fifteen spellings

Gajar halua, gajar halwa and gajar ka halwa are one dish. Why Indian food names fragment across spellings and regions, and what a search box has to do about it.

2 August 2026

A steel katori of rajma photographed from above beside a serving spoon on a cream linen surface

A practical guide to Indian portion sizes

What a katori, a karchi and a plate actually hold, how to calibrate your own bowl with water, and what one serving of dal, sabzi, rice and curd looks like.

2 August 2026

A crisp masala dosa with coconut chutney and sambar photographed from above on a cream linen surface

North, south, east, west: how Indian food changes by region

Wheat in the north, rice in the south, mustard oil in Bengal, coconut in Kerala. What regional Indian cuisines really differ on, and what it means if you track.

2 August 2026