Found & Feasted is a culinary atlas of the world. Not a list of countries — a map of flavour.
We divide the world not by political borders but by the way people actually cook: the pantry a region reaches for, the fat it fries in, the route a spice travelled to arrive there. We call these flavour zones, and they cross national lines wherever the food does. The River Delta doesn’t stop at the line between West Bengal and Bangladesh, because the mustard oil and the hilsa don’t either.
For every dish, we do the part most sites leave out. We find the best authentic version — from a family kitchen, a foreign-language forum, a printed cookbook, or the undisputed origin itself — and we say exactly where it came from. We write down where a dish belongs, when it’s eaten, and why it matters there. Then we make it cookable in a British or American kitchen: honest substitutions for hard-to-find ingredients, proper measurements, and nothing quietly dropped that shouldn’t be.
The map is the brand. Every recipe sits somewhere on the atlas, in the zone it belongs to, beside the dishes that share its logic. You reach a recipe the way you’d reach a place — by seeing where it is, and what surrounds it.
We are building this atlas one zone at a time, toward the whole world. Right now, only a few zones are lit. The rest are drawn and waiting.