Editorial Policy
This page sets the bar that every recipe and guide on Egeveb has to clear — how it's researched, written, tested, and fixed when something's wrong.
What a recipe must have
- Measured quantities for every ingredient, a real equipment list, and steps numbered in the order you actually do them.
- Prep and cook times calibrated to a home kitchen, not a restaurant line.
- An explanation wherever technique is the hard part — batter consistency, oil temperature, fermentation time — either inline or through a linked technique guide.
- Substitutions, common mistakes, and spice-level notes, included only when they genuinely help, not as padding.
Getting the region right
India's street-food landscape splits into many regional traditions, not one national cuisine, and this library writes about it that way. An origin section reflects what food historians and writers broadly agree on. When an origin is disputed, shared across regions, or simply unverifiable, that uncertainty is stated outright instead of collapsed into a single confident answer.
Nutrition and health: left out on purpose
No calorie counts. No macro breakdowns. These recipes were never lab-tested for that data, so publishing estimated numbers as fact would mislead readers, and that's reason enough to skip it entirely. The same logic applies to health claims about ingredients — a spice's traditional use gets mentioned as tradition, never dressed up as medical advice.
Food safety, non-negotiable
Any recipe touching raw meat, poultry, dairy, eggs, or deep frying carries the relevant safety guidance: internal temperatures, handling, storage windows. Unsafe oil reuse — reheating past the smoke point repeatedly, storing it wrong — is never recommended, full stop.
Image policy
Photography is either shot for this site or properly licensed, never hot-linked from elsewhere. A dish without photography yet gets a designed placeholder instead of a mismatched stock photo, so nothing on the page misrepresents the finished result.
No fake social proof
No star ratings, no user reviews, no quotes pinned on chefs or cooks who weren't actually asked. If this site ever reads as an endorsement from a named person, that person and that context are real and checkable.
How fixes happen
Spot a wrong number, a factual slip, or a regional claim you disagree with? The Corrections page is where it goes. Each report gets checked against the recipe, and against outside sources when relevant, before anything changes. Genuine regional disagreements usually get resolved by adding context, not by deleting one version in favor of another.
On advertising
No ads run on this site right now. If that changes, this page gets updated to say so.