Tadka is more than just a cooking technique — it is the heart of Indian cuisine embodying the richness of tradition and stories of generations. This transformative tempering of spices bloomed in ghee has the power to turn the humblest ingredients into flavourful masterpieces! At Ishaara, we are proud to celebrate the timeless art of Tadka, a tribute to India’s culinary heritage through the comforting magic of dals, rice and khichdi.

Tadka is more than a flavour enhancer; it’s an emotion — a nostalgic reminder of childhood, of the comfort of home-cooked meals and the warmth of dishes lovingly prepared by mothers and grandmothers. At Ishaara, we embrace this emotional connection, weaving together tradition and innovation to reimagine regional nuances in a gourmet experience that is as heartfelt as it is flavourful.

A culinary journey across India

Ishaara’s exclusive Tadka menu curated by Rushina Munshaw Ghildiyal, culinary custodian and Prashant Issar, Founder of Ishaara, features locally sourced ingredients and time-honoured recipes brought to life with a contemporary touch. From the serene hills of Uttarakhand to the vibrant coasts of Maharashtra, each dish pays homage to the soul of Indian cooking, recreating the warmth and love of home kitchens.

This menu is Ishaara’s tribute to the rich diversity of India’s grain repertoire and the farmers and producers that bring it to the table. It showcases traditional dal and rice varieties revived by and sourced in collaboration with Amar Khamar from Bengal (Kanakchur rice and masoor dal), OOO Farms from Maharashtra (Tulshiya, Ambemohar, Sahyadri black) and Valley Culture (pahadi udad, lobia and red rice).

Menu highlights:

• Pahadi Jakhiya Aloo: Baby potatoes tossed with a Garhwali-style tempering of Jakhiya (wild mustard seeds from Uttarakhand), garlic and red chilies.
• Navadhanya Sundal: A South Indian specialty with nine wholesome legumes, grated coconut and a tempering of curry leaves and mustard seeds.
• Poha Papad Parmesan Chevdo: A Gujarati-inspired snack of red rice poha, papad, nuts and spices.
• Udad Khichdi: A comforting bowl of pahadi black lentils and rice, finished with a fragrant tempering of hing and red chilies.
• Lobia Khichdi: Black-eyed beans and red rice paired with a sesame-infused green chili crisp.
• Lilva Rissi Bissi: A fusion of tender green beans and tulshiya rice, inspired by Gujarat and Italian risotto.
• Kolimbi Khichdi: A coastal delight of prawns and ambemohar rice, enriched with a Spanish twist of Gambas al Ajillo.

Global inspirations:

• Koshary: An Egyptian classic reimagined with lentils, pasta and black rice, topped with a tangy tomato tadka.
• Kedgeree: An Anglo-Indian creation with smoked fish, rice and eggs, finished with pan-seared salmon.

Regional favourites:

• Bisi Bele Bhaath: Karnataka’s soul food made with black rice, lentils and a cashew-curry leaf tempering.
• Bengali Mangsher Khichuri: Kanakchur rice and masoor paired with crispy spiced keema.
• Bohri Mutton Khichda: A slow-cooked blend of barley, mutton and golden fried onions.

A celebration of flavours and culture

At Ishaara, food transcends nourishment — it evokes emotion, builds connections and tells a story. Through the Tadka, we honour the legacy of Indian kitchens while infusing it with modern creativity, inviting guests to rediscover the joy and comfort of home-cooked meals.

When: 28th January – 27^th February
Where: Ishaara, Palladium Mall, Senapati Bapat Marg, Lower Parel, Mumbai, Maharashtra 400013
For Reservations: 91 8657531988 / +91 8657531989

Join us in celebrating the essence of India in every bite, as we embark on this flavourful journey together.