Rank set by cooks who actually made it, not by who wrote it.
Clean Granary is a home for Indian recipes where cooking it, not liking it, decides what rises to the top.
40 biryanis, no way to tell
Search any Indian dish and the page fills with confident versions, each written by a single cook, none tested by anyone but the person who wrote it.
The honest crowd wisdom lives elsewhere, buried in comment threads, with no ingredient list, no scaling, and no way to browse by region.
The recipe that matters most — a grandmother's exact version, never written down — is still sitting in a family chat, going nowhere.
Cooked it decides, not upvotes
Anyone can upvote or downvote a recipe. But a separate, visible mark — cooked it — tracks how many cooks actually made the dish, and that is what sets the rank.
Recipes sit on regional shelves — Kerala, Awadhi, Bengali, Sindhi — and when 3 families make the same dish differently, their versions stand together in one variant thread instead of drowning each other out.
Every recipe carries a note from the cooks who made it: what they changed, what they'd do again.
Not a blog. Not a bulletin board.
- Against the blogs
- No single author decides what's right. The count of cooks who made it does, and there are no ads between you and the ingredients.
- Against the bulletin board
- The same crowd wisdom, structured: a real ingredient list, scaling, and a shelf you can browse by region — not paragraph 7 of a comment thread.
- Against the single cuisine section
- Indian food isn't a section here. It's the whole building, with regional variants argued out by people who grew up on them.