Meet Rohit
Self-taught cook. World traveler. Eternal student of flavor.
Born in Chennai with family roots in Rajasthan, I'm a self-taught cook who discovered my passion for food not in India, but on the streets of Portland.
Growing up, my comfort food was Indo-Chinese—those bold, spicy flavors that felt like home. But everything changed when I moved to Portland for work at Intel. The city's food truck culture consumed me. I must have visited 50+ food trucks—Thai, Korean, Mexican, Middle Eastern—each one a tiny window into a cuisine I'd never explored. Pad Kee Mao from a truck on a rainy Portland afternoon became my obsession. Those wide rice noodles, that perfect balance of heat and basil—I knew I had to learn to make it myself.
That was just the beginning. I've since traveled extensively through Korea and Japan, lived in Singapore for a few months, and brought those flavors back to my Atlanta kitchen. Now you'll find me hunting for the freshest ingredients at Your DeKalb Farmers Market, Jusgo, and the countless gems along Buford Highway.
"Your body is not a temple, it's an amusement park. Enjoy the ride."
— Anthony Bourdain
My Signature Dishes
Neapolitan Pizza
It took me 30+ pizzas to finally get the gluten and texture right. That leopard-spotted crust? Earned through pure obsession.
Gatte
My connection to Rajasthan. These chickpea flour dumplings in spiced yogurt gravy are my own thing—comfort food that tells my family's story.
Artisan Breads
From crusty baguettes to pillowy naan, there's something magical about transforming flour and water into bread.
My Kitchen Essentials
Fresh Frozen Noodles
Always in my freezer. Whether it's udon, ramen, or rice noodles—a great meal is 15 minutes away.
My Santoku Knife
The one tool I reach for every single day. Sharp, balanced, and perfect for vegetable work.
Tofu & Paneer Press
The secret to restaurant-quality texture at home. Properly pressed tofu transforms everything.
Why Vegetarian?
I was raised vegetarian, but staying vegetarian is a choice I make every day. For me, it comes down to jeev daya—compassion for all living beings. It's a principle rooted in my Rajasthani heritage, and it shapes everything I cook.
But this isn't about restriction—it's about abundance. Vegetarian cooking from around the world is endlessly creative, deeply flavorful, and far from boring. My mission is simple: I want you to finish cooking one of my recipes and feel two things—proud and hungry.
Beyond the Kitchen
When I'm not cooking, I'm reading. A lot. My NYT and WSJ subscriptions keep me informed, but it's books that keep me curious. By day, I'm a Principal Product Manager at Walmart, solving complex problems and building products at scale. Cooking is where I apply that same thinking—iteration, user experience, and constant improvement—but the results are delicious.
What You'll Find Here
1,600+ recipes from around the world, all vegetarian, all tested in my home kitchen.
Global Flavors
Thai, Japanese, Korean, Mediterranean, Latin American, Indian—cuisines I've experienced firsthand
Tested Recipes
Every recipe works. No vague instructions or missing steps.
Accessible Ingredients
If I can find it in Atlanta, you can find it too
Home Cook Focused
Practical techniques for real kitchens, not restaurant setups