Blog
Notes from the kitchen.
Field guides, dish explainers, neighborhood notes. Slow writing, short shelf life on the shelf, long shelf life in the head.
March 10, 2026
Udaay Sikder
Prospect Heights at dinnertime: what to order, what to share, what to take home
The Vanderbilt Avenue room fills up fast on Friday. If you walk in for the first time, or you just want a better Tuesday takeout, here's how we'd set the table.
February 22, 2026
Udaay Sikder
Gluten-free Indian takeout in Brooklyn: twelve dishes that actually are
Most of Indian cooking pre-dates the wheat aisle at the grocery store. Here's what to order from us when gluten is off the table — plus the honest footnote on cross-contact.
February 4, 2026
Udaay Sikder
How a proper biryani takes eighteen hours: the case for the sealed pot
A real biryani cannot be started at six for a seven o'clock table. Here's the day we run for one pot of lamb biryani — and why it matters.
January 18, 2026
Udaay Sikder
A field guide to pani puri: Mumbai's thirty-second snack, now in Brooklyn
Pani puri is an architectural problem, a flavor problem, and a texture problem — all solved in a single bite. A short explainer on what it is, and how to eat ours.