Sides and Salads

Roasted Corn and Pomegranate Harvest Salsa -The one that did not make it

Roasted Delicata Squash with Cumin, Lime and Green Chili Rub

MahaAshtami_Bengali Fish Fry (with a Baked Variation)

Cracked Wheat (Bulgur) Pilaf with Mint and Pistachios or Almonds

Green Beans Tossed with Sunflower Seed Pesto

Tomato and Peanut Chutney (Adapted from The Bengali Five Spice Chronicles)

Zucchini or Summer Squash with Thyme and Shallots

Alu Makha/Bhate -Bengali Mashed Potatoes

Begun Pora – Spicy Mashed Bengali Eggplant

Ginger Nigella Asparagus and Carrot Stir-Fry

Appam – Lace Rimmed Rice and Coconut Pancakes

Cauliflower with Purple Sweet Potatoes – Ranga Alu Diye Phulkopi

Posto Shorshe Begun – Baby Bengali Eggplants (with an attempt on Sexy)

Butternut Squash with Ginger, Rosemary and Toasted Mustard

Poha – A well loved Sunday Breakfast

Kali Dal – Punjabi Black Lentils and the Golden Temple

Sweet Potato Laktes and Beginings

Roasted Cauliflower and Potatoes with Bengali Spices

Apple, Ginger and Mint Relish with Cranberries

Sundal Inspired Chickpeas – Tempered Stir Fried Chickpeas

Pui Chingri Chorchori – Malabar Spinach Medley with Shrimp

Spice Chronicles is about inspired Cooking from a New York kitchen. It is an attempt to bring you fresh, clutter-free, vibrant, spice enhanced dishes with a touch of the Hudson Valley. Years ago, I was determined to ensure that family meals did not get into a boring rut to cater to the daily rigors of practical living – work, school, life as we know it.

This site is a personal effort at chronicling the recipes that I created. It also showcases our small commitment towards reducing our family carbon food print. There is more about me and how the family fits into the equation on this page and all about our little curry garden, here. Like most of the good cooks in my life, most notably my grandmother and mother, my cooking is very practical and approachable.