/नारियल/ dried coconut
/मेथी/ Fenugreek leaves
what’s in the
cards for you?
When it comes to Indian cooking, most of us just cook with andaaz - Urdu for "to guess" or "estimate". That's because Indian food is meant to be cooked intuitively, from the heart, letting all your senses guide you. Here's the good news though — andaaz is something you can learn - with Tadka Tarot! Let us open your (inner) eyes to a culinary world that goes beyond pre-packaged spices, takeout menus, and the rigidity of recipes. With Tadka Tarot, you'll learn to combine flavours and textures to intuitively cook classic and contemporary Indian food, one card at a time.
pick a card, any card!
You can interpret the cards in many ways, but here’s one foolproof method
Pick a vegetable card
Read through the recipe and think about the final dish — what will it taste like? What are the textures it'll have?
Find the related cards
On each card, you'll see some highlighted words — when you see these, go find the related cards. For example, if you see a word highlighted in blue, you should look in the veggie deck. Similarly, if the word is in orange, look in the spice deck.
Once you've got all the cards you need, head into the kitchen. Read through all your cards again and think about how they'll work together. Then get cooking!
many ways to play this card game
shop with a card
up your sleeve
Turn supermarket shopping into a game by challenging kids (or yourself) to match the vegetable cards with the actual produce.
Embark on a journey of culinary experimentation — try a new veggie every week. How many can you get through in a year?
deal out a
Up the ante at your next potluck — deal out three cards at random to each guest and challenge them to use all three in a single dish.
Ariha thought up Tadka Tarot as she was trying to teach her sister how to identify a cucumber (yes, really). She originally thought it would be "just a quick project" but is much wiser now.
Avantika is a New York-based design strategist. When she isn't over-caffeinated at work she can be found in pursuit of the perfect negroni or a crisp masala dosa.
Growing up, Bhavani would scorn a lot of the South Indian dishes her mum would make. Her interest in this project reflects her newfound relationship with cooking.
Aloma Antao & Dimpy Gandhi
An intrepid writer and designer duo, Aloma and Dimpy have sliced, stirred, sautéd, seasoned, sprinkled and scrambled their way through life, and the creation of this website. They also love alliteration.
Wye is a product/packaging designer, acrobat, and flavour nerd. She currently lives on a boat in sunny San Diego.