Editorial Policy
Every page on Azeltek is expected to meet the same standard, and this policy sets out what that standard is: how recipes and guides get researched, written, tested and, when necessary, corrected.
Standards for recipes
- First, a recipe must state measured ingredient quantities, the equipment actually required, and numbered steps meant to be followed in sequence.
- Second, stated prep and cook times reflect what a home kitchen can realistically achieve, not professional-kitchen pace.
- Third, any technique that is unusual or commonly mishandled — batter consistency, oil temperature, fermentation — is explained either within the recipe or through a linked technique guide.
- Fourth, notes on common mistakes, substitutions and spice-level adjustments appear only where they add real value, not as filler content.
Regional and historical accuracy
India's street-food and snack traditions form many regional cuisines rather than one uniform national cuisine, and that distinction is maintained throughout the library. The origin section of each recipe reflects what is reasonably documented or broadly agreed upon by food historians and writers. When an origin is disputed, claimed by several regions at once, or impossible to pin down exactly, the uncertainty is stated outright instead of being resolved into a single confident narrative.
No invented nutrition or health claims
Calorie counts, macronutrient figures and other nutritional data are withheld deliberately, since none of it has been independently verified in a lab for these specific recipes, and presenting estimates as fact would mislead readers. The same logic rules out describing ingredients as having specific medical or health benefits: a traditional or cultural belief about an ingredient may be noted as exactly that, a belief, but never framed as medical guidance.
Food safety practices
Any recipe built around raw meat, poultry, dairy, eggs or deep frying carries the relevant safety guidance — safe internal temperatures, correct handling and storage windows. Unsafe reuse of frying oil, such as repeated reheating past its smoke point or improper storage, is never recommended.
Use of images
Photography appearing on this site is either produced for the site or properly licensed; no image is hot-linked from another website. A dish without available photography is shown with a designed placeholder rather than a stock photo or an unrelated image, so visuals never misrepresent what a finished dish actually looks like.
No fabricated reviews or endorsements
User reviews, star ratings and quotes attributed to chefs or home cooks are not published on this site. No content here should be read as an endorsement unless the person and the circumstances behind it are real and verifiable.
How corrections are handled
A factual error, a measurement mistake, or a disputed regional claim can be reported through the Corrections page. Each report is checked against the original recipe and, where relevant, against outside sources before any change is made. A well-supported disagreement about regional variation is usually resolved by adding context rather than replacing one version outright with another.
Advertising disclosure
No advertising currently runs on this site. Should that change, this page will be updated first to disclose it.