How we lab-test a samosa
From the shop counter to the certificate: what actually happens when we send street food to the lab.
Coming soonNotes from the lab.
How we weigh, trace, and test Indian food, and what millions of honest logs teach us about eating better.
Your dal entry is probably wrong
We sent 14 popular "dal makhani" database entries to the lab. The worst was off by nearly half. Here's how a guess becomes a "fact," and how we trace a number back to something real.
Read the post →Protein targets, minus the noise
The simple math behind your protein number, why lifters get a bigger one, and when more stops helping.
Coming soonKatori, bowl, cup: how much is that?
Indian portions don't come in grams. Here's how Mentzer turns "a katori" into a number you can trust.
Coming soonWhat changed in the July update
Label scan got faster, the coach explains plateaus better, and 212 new lab certificates landed on the record.
Coming soonThe biryani problem
One name, a thousand recipes. How we model a dish that changes every hundred kilometres.
Coming soonHow the coach sets your targets
No magic, no black box: the exact signals the coach reads from your logs before it moves a number.
Coming soonCutting without hating your kitchen
A deficit that survives dal-chawal season. Small swaps that keep the food you love on the plate.
Coming soonWhen "est" is the honest answer
Why some numbers wear a dashed little tag, and why a marked estimate beats a confident lie.
Coming soon