TadkaTime author
Manav Joshi
Manav Joshi is a partner at TadkaTime who works on its marketing and food guides. He writes from a customer's point of view, especially about Punjabi food and butter chicken.
Articles by Manav Joshi
6 min read
Tiffin and ghar ka khana in Jaipur: an honest guide to finding the best one
An honest guide to tiffin and ghar ka khana in Jaipur: what weekly plans should cost, what to check first, and how TadkaTime does tiffin in Pratap Nagar.
6 min read
The best North Indian food in Jaipur: an honest guide from a new kitchen
What does the best North Indian food in Jaipur mean when it comes to your door? An honest guide to fresh dal, sturdy gravies, and what to order tonight.
6 min read
Best butter chicken in Jaipur: an honest guide to spotting the real thing
Searching for the best butter chicken in Jaipur? Here is how to spot a real makhani base, judge the char on the chicken, and skip the sad orange gravy.
5 min read
The history of butter chicken, and how we cook ours
Butter chicken was created in Delhi in the 1950s to use up leftover tandoori chicken. Here is the real story behind the dish and how Tadka Time makes it in Jaipur.
6 min read
How to order Punjabi food for a party in Jaipur (10 to 100 people)
A practical checklist for Punjabi party orders in Jaipur. How much to order per person, which dishes travel well, and how far ahead to book, so you do not run short or over-order.
4 min read
What to order in Jaipur after a long day, when you are too tired to decide
A short, practical guide to comfort food delivery in Jaipur. What to order when you are exhausted, what fills you up, and what travels well, without scrolling for forty minutes.
5 min read
What is rara mutton? The Punjabi dish that uses mince and chunks together
Rara mutton is a Punjabi dhaba dish that cooks minced and chunked meat in one gravy. Here is what rara means, where it comes from, and how spicy it really is.
6 min read
Dal makhani vs dal tadka vs dal fry: which dal to actually order
Three dals, three different dishes. A clear guide to dal makhani, dal tadka, and dal fry, including the lentils used and how each one is cooked, so you order the one you want.
5 min read
What is tadka? The tempering technique behind most Indian food
Tadka is the technique of frying spices in hot ghee or oil to release their flavour, then stirring them into a dish. Here is how it works, when it goes in, and the spices you will see.
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