We, R & R, are two Indian foodies steeped in kitchen poetry. We first met five years ago as neighbors in the Midwest and food was the “it” factor right from that very first encounter. We were on our way to a community potluck. Not a week passed since then that did not involve the swapping of breakfasts, lunches and dinners. We have shared brick-like first breads, soups for the sick souls in our households, and also snuggled in treats for each other when one of us was feeling down. Our little girls are best friends forever and food is, quite ostensibly, the binding factor there too. In fact, it didn’t take us long to discover that they always ate best when they were together.
Our inspiration for recipes comes from the culinary nuances we’ve picked up from kitchens across the world on our travels and the spices, flavors and aromas in our own kitchens. As far as the chosen rubric for our endeavor goes, it all started with a Green Chutney Pesto that we came up with to mix in with pasta, replete with Indian seasonings or Tadka, and we figured it’d make for a cool label under which we could seal in Indianized versions of all manner of cuisines. In that vein, we believe that food is a great unifier and so Tadka Pasta is, in more ways than one, a tribute to world cuisines, done just right to suit our well-seasoned palates, with a hint of Indianness. We are slaves of our own instincts in the kitchen and are not big on rules and rigmaroles. We hope you enjoy our appetizing experiments as much as we do, stirring them together.
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