Cooking guide

How to cook well on iron.

Short, practical guides. Recipes will live here too, once we start publishing them.

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The RIVEDA Guide

Everything on this page in one printable document — use, seasoning and care, ready to keep in the kitchen.

Lower flame, longer preheat, less stirring. The three habits that change everything.

Start on medium, give it time, and test with a drop of water before the batter goes in.

Enough to see a sheen. Cast iron needs a little fat to release food cleanly.

Preheat, wipe with oil, drop the flame slightly, pour and spread outward in one motion. Wait for the edges to lift.

A hot, dry tawa. Roll evenly, cook until spots appear, flip, then finish over the flame if that is how you make them.

Build the base slowly — a cast iron kadai holds heat, so onions and masala need less flame than you expect.

Wash, dry, oil, cook something forgiving. Do that four or five times and the pan starts behaving.