Home cooking,mapped dishby dish.
South Asian recipes rewritten step by step, with the amounts, the timings and the signs to look for, using ingredients from the grocery store you actually have.
The atlas so far
Pick a region of the kitchen. Each one starts with a main recipe, then branches into the variations people actually ask about.
Karahi and curries
Chicken, white and mutton karahi, with the swaps that work when the ingredients are hard to find.
Nihari and haleem
Slow-cooked weekend stews, step by step, with the signs to look for at each stage.
Kebabs
Seekh, chapli and shami kebabs, including how to cook them in a home oven.
Biryani and rice
Dum biryani and regional styles, with the layering and timing explained plainly.
Pakistani recipes
Breakfasts, street food, desserts and everyday dishes, collected in one place.
How a recipe gets on the map
We compare the classics
We read several trusted traditional versions of a dish and keep what they agree on: the order of work, the proportions and the timings.
We write the method plainly
Each step says what to do and what you should see, hear or smell, so you know when to move on.
We fix it with your feedback
When readers cook a recipe and tell us what changed, we update the post and note the change.
Written in Lahore for cooks everywhere
Simmer Atlas is an independent recipe site from Lahore, Pakistan. We write down the dishes we grew up around, with the detail that is usually left out. Photos on the site are illustrative.
Cooked something from the atlas?
Tell us how it turned out, or which dish we should map next.
Write to us