A recipe book for your son or daughter going abroad for studies

You photograph the recipe pages and answer a few short questions, including the country they are moving to and what they eat. AI reads the handwriting, keeps every andaaze se as written, simplifies the steps for a small kitchen and suggests swaps for ingredients that are hard to find there. Every swap is clearly marked as a suggestion. No design work, no editor.

Printed copies are paid, one for the suitcase and one for home.

1. Cover

   Your child's name and the city they are moving to, over a dish photo or a photo of the family kitchen. You choose from three title options, such as Ghar Ka Swaad: Recipes for Aarav in Toronto.

2. A note from home

   A short foreword written from your one-line answer about what this kitchen means. Type it or hold to record. You read and confirm it in the preview.

3. The first-week basics

   Rice, dal, a simple sabzi, chai, poha or upma, and an egg bhurji if they eat egg. Steps are simplified for a single induction plate or a shared kitchen, with one pot wherever the recipe allows.

4. Each recipe page

   The photo of the original handwritten page sits first, so the handwriting is the record. Beside it is a typed version marked AI-read. Measures like ek mutthi or 2 katori stay word for word, and any cups or grams appear only in brackets marked approx. If something in the handwriting is unclear, you get a tap-to-choose question in the preview, never a page to proofread.

5. Swaps for where they are going

   For the destination country, AI suggests substitutes for ingredients that may be hard to find, such as a different flour or a frozen alternative to fresh curry leaves. Each swap is printed in a marked box as a suggestion, never in place of the original, and it follows the diet you chose. Check it before cooking.

6. Festival far from home

   One or two dishes for the first Diwali, Eid, Onam or Lohri away, if you want them. Customs and festival food vary by family, region and community, so the page uses only the dishes and words you give us.

7. Masala dabba and glossary

   What goes in the dabba and what each spice is called in English, for example hing is asafoetida and methi is fenugreek. Useful when shopping in a new country. If you add a family remedy such as haldi doodh, it is printed as a traditional family note, not medical advice.

8. Hear it from Mummy

1. Whose recipes are these, and what does your child call them? (Mummy, Papa, Amma, Ammi, Nani, Dadi or type your own)
2. Who is the book for, and where are they going? (first name, then tap the country and add the city)
3. What do they eat? (tap: vegetarian, eggetarian, non-vegetarian, Jain, no onion-garlic) and anything they avoid
4. In one line, what does home food mean to them?
5. Pick a title: three suggestions such as Ghar Ka Swaad, Mummy's Dabba or Amma's Kitchen, or type your own

• Parents of a son or daughter leaving for a fall or spring intake
• Students who can boil water and not much else, and want Mummy's dal, rajma and poha anyway
• A mother or father whose recipes live in a diary, on loose chits or only in their head
• Students moving with a flatmate, who will end up cooking for two

• Steel dabba modern: clean white space, sans-serif type, brass and steel tones, the dish photo large on each page
• Heirloom facsimile: cream paper texture, the handwritten page as the hero and the typed version in a quiet sidebar
• Watercolour kitchen: soft painted dishes and spices, labelled as illustration, for recipes without a photo
• Folk border: Madhubani, Warli or Kalamkari motifs around the original recipe pages