Editorial & Recipe Testing Policy.

Every recipe on DishRoute goes through the same process before it is published. This page documents it, because "authentic" is an easy word to print and a hard one to earn.

Research

A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.

Testing

Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.

What we refuse to publish

• Recipes copied or paraphrased from other sites or books.
• Invented "traditions" or unverifiable origin stories presented as fact.
• Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.
• Sponsored recipes or paid placements presented as editorial content.
• Thin filler pages — a country or category page exists only when it has real content behind it.

Corrections

When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome: hello@dishroute.com.

AI assistance

We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.

About the photographs

The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.