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5 min
23/01/2026
Look at any recipe card, cookbook, or cooking video, and the instructions specify the ingredient list with exact quantities. Everyone who cooks knows that sometimes the smallest of measurements can make the biggest impact. It’s why a pinch of salt can transform everyday chocolate chip cookies into a memorable dessert, fit for Gods. Or why most Indian curries are incomplete without a sprinkle of garam masala at the end.
And between these pinches and sprinkles lies the unofficial yet universal measuring standard of home cooks in India (and quite possibly, across the world) — “andaaze se”, aka a guestimate, or ballpark. How is it that an imprecise, approximate measuring scale yields mouthwatering dishes time after time? Dive in to know!
Despite the gendered kitchen roles that still exist in most Indian (and even Asian) houses, the changing family sizes (from joint to nuclear), and varying dietary preferences, Indian home cooking has evolved. But one crucial element has stood the test of time — cooking from muscle memory. Or rather, letting lived experiences guide expert dishes. Standardised measuring cups and spoons only became common in the early 20th century, with the rise of printed cookbooks—home cooking relied on instinct for centuries before that. And in India, this instinct was called “andaaze se”. Let’s understand better.
Homemade dishes define childhood for many people. From the special parathas that travelled on long train journeys to the frozen tiffin noodles, desi cakes, mini sandwiches, and more, food has always enjoyed a prime spot in life’s memory book.
Naturally, if food is making it into priceless memories, someone has to be making it in the kitchens. Cooking still disproportionately falls on women in many households, and they spend hours in the kitchen, ensuring the dietary needs of the family are met. And when you’re feeding a family, cooking often becomes quick and comforting. Slow-prep, exact measurements, and elaborate experiments become a thing of luxury. But good food? No one wants to compromise on that.
That’s why Indian kitchen cooks, especially the ones with a few years under their belt, rely on an unexpected but all-too-familiar measuring standard — educated guesses! It’s basically a practice where home cooks don’t bring out measuring cups, spoons, or bowls when cooking. Rather, they estimate the level of spice, oil, vegetables, etc., to be used. If there is no change to the number of people eating, home cooks rarely, if ever, pause to give the quantity more than a second thought. After all, when you cook three meals for a family of 5 (in most cases) every day, your estimates are as good as exact measurements, if not better. Rather, what looks like guesswork is, in fact, a deeply learned skill.
If you look at it from a purely logical standpoint, working with estimates in cooking may seem like a recipe for disaster. And yet it works. Here’s why:
How instinct is built: Home cooking is often repetitive, with little to no variations. Most meals follow a standard approach of a curry and/or stir-fry with a side (usually rice or roti). Meals are usually accompanied by beverages that could be based on seasonal ingredients (like aam panna in summers, kanji in winters) or year-long produce (like buttermilk or tea). Since much of the basic cooking—the masala base for curries and sabzis, the dough for rotis, the standard tempering—remains the same across dishes, home cooks develop muscle memory. It’s why even professional chefs master basic sauces, chopping techniques, spice blends, and more before venturing into advanced dishes. These so-called “basic building blocks” of the kitchen are a lesson in professional cooking courses and a lifetime for home cooks. In fact, similar instinct-based cooking traditions exist worldwide, from Italian “quanto basta” (as much as needed) to Japanese “tekitō” cooking, where measurements are intentionally flexible.
Caters to customisations: “Andaaze se” is not just a by-product of home cooking, but rather the requirement for it. Because even though the core dishes remain the same, customisations still exist — especially when cooking for larger families or picky eaters. Spice levels often need to be adjusted when cooking for kids and adults alike. Certain individuals may dislike select vegetables or even be allergic to some. Some prefer the taste of tomatoes in dry sabzis, others can’t tolerate it. And all of these individuals may be living in the same house. Cooking for such a family requires patience, skills, and a deep understanding of how ingredients function. For example, if a kid does not like brinjal, home cooks add potatoes to the mix. Or boiled dal may be divided into two batches and tempered separately, to cater to different tastes. In such cases, a standard recipe with fixed ingredients may not work. But experienced cooking will!
Not only do educated guesses work for day-to-day cooking, but they also come in handy in unexpected situations.
First and foremost, the arrival of unexpected guests. Indian homes are big on community and hosting, and unexpected or additional guests are not just common but often welcomed. However, hosting at the last minute can prove tricky if you go with strict recipes. Home cooking, which relies on effective use of leftovers, intelligent fusions, and the subtle art of extending a limited ingredient, is a saviour in such situations.
Saving newbies from kitchen disasters. Perhaps the biggest advantage of having experienced home cooks is that they’ve seen every disaster, and then some. Added too much salt to your curry? Drop a ball of dough. Forgot to soak chickpeas overnight? Use a pinch of baking soda to ensure even cooking. Want to prevent bloating from kidney beans? Add 1-2 black cardamom when cooking. These, and hundreds of other tips like these, are not the result of lab-run science experiments. Rather, they are nuggets of wisdom developed by cooking the same, familiar dishes for years.
Working with frugality. Whether you’re managing expenses for the first time or simply end up burning every batch of vegetables you buy, cooking can get expensive. The solution lies at the end of a phone call to your mom. From finding a way to save burnt cabbage to repurposing stale bread, she’s done it all. And with style. Lean into that experience!
Intelligent experiments: Home cooking does not always yield aesthetically pleasing plates. But it is an active ground for fast, practical, and clever experiments. From repurposing leftovers to pre-cooking before a feast, home kitchen experiments are not always meant to impress. But, they almost always impress.
Restaurants pull down their shutters, cafes have business hours, and even cloud kitchens operate for select timings. But home kitchens? They’re open 24/7. And it’s these tips and tricks that home cooks learn from their ancestors, or experience when cooking themselves, that keep the kitchens running, come rain or sunshine.
