Who's cooking
Our story, our swaad
TadkaTime started with one rule, and we have never broken it: cook like your best friend is coming over hungry. Not a customer, not an order number, your best friend, the one who will notice if the dal tastes like it came from a packet.
That means dal that simmers overnight because there is no shortcut for that depth, masalas pounded in house instead of bought pre-ground in a sack, and the extra roti that shows up in your bag without you having to ask twice. If a dish would embarrass us at our own dinner table, it does not leave the kitchen.
We started right here in Jaipur, and we still cook only once you order. Nothing sits under a heat lamp waiting for someone to want it. Your order is the reason the pan goes on the flame, so what reaches you is what just got cooked, not what got reheated.
Kitchen rules
Fresh on order
Nothing gets cooked before you order it. No trays sitting around, no reheating, just your dabba going straight from the tadka pan to your door.
Desi ghee only
No palm oil, ever. Ghee is what makes a dal taste like home instead of a canteen, so that is the only fat that touches our kadhai.
Sealed spill-proof
Every gravy is packed tight with a proper lid, not a rubber band and a prayer. It stays in the dabba, not in the bag or the back seat.
Hungry yet?
Your food is three taps away. Cooked when you order, packed hot, sealed spill-proof.