The world’s cooking, mapped by flavour rather than border. Each zone is a kitchen with its own pantry and logic, indifferent to the lines on any map. The atlas fills in zone by zone; begin with the ones already drawn.
- The Indus Plains, Sindh and southern Punjab: asafoetida, amchur, bold whole spice.
- The Mughal Corridor, Punjab to Delhi: cream-and-nut gravies, rose, the slow dum.
- The Gangetic Heartland, Bihar and the eastern plains: mustard oil, sattu, litti.
- The River Delta, Bengal: mustard, hilsa, the bitter-to-sweet table.
- The Tibetan Sphere, Ladakh to Bhutan: barley, yak dairy, the momo.
- The Silk Road Table, Afghanistan and the Khyber: lamb, dried fruit, the tandoor.
- Balochistan, the southwest deserts: slow pit-roast, restraint, few spices. (coming soon)
- Kashmir, the Vale: wazwan, saffron, Kashmiri chilli, fennel. (coming soon)
- Himalayan Corridor, Himachal to the Jammu hills: buckwheat, curd, the dham. (coming soon)
- Terai & Valley Floors, Kathmandu and the Newari table: pickle, beaten rice, buffalo. (coming soon)