Spice Chronicles

Zucchini, Red Onion and Thyme Flatbreads

Colorful Papri Chaat with Beetroots

Quinoa Vegetable Biryani or Bengali Fried Rice

Watermelon Radish Toasts and Kids Patch

Blueberry Buckle – The Blue Banner of Summer

Cilantro Peanut Chicken Meatballs

Chettinad Chicken and Mushroom Curry/Kulambu

Slow Cooker Black Lentils – Dal Makhani

Alu Gobi – Curried Potatoes and Cauliflower with Green Peas

Muttai Curry – Egg Curry with Garlic, Tamarind and Curry Leaves

Sauteed Spinach or Seasonal Greens with Green Peas

Tauk Dal – Lentils with Green Mangoes

Jhinge Chingri – Curried Ridge Gourd with Shrimp

Chili Fish – Indo Chinese Codfish

Panchi Misali Chorchori – Bengali Mixed Up Spring Medley

Creamy Coconut Noodles with Toasted Peanuts

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.

Zucchini, Red Onion and Thyme Flatbreads

Les Halles – A favorite spot

Colorful Papri Chaat with Beetroots

Quinoa Vegetable Biryani or Bengali Fried Rice

Indian French Toast

Watermelon Radish Toasts and Kids Patch

Blueberry Buckle – The Blue Banner of Summer

Cilantro Peanut Chicken Meatballs

Chettinad Chicken and Mushroom Curry/Kulambu

Slow Cooker Black Lentils – Dal Makhani

Ginger and Beetroot Chutney

Tropical Sangria

Tandoori Shrimp Bruschettas

Alu Gobi – Curried Potatoes and Cauliflower with Green Peas

Muttai Curry – Egg Curry with Garlic, Tamarind and Curry Leaves

Sauteed Spinach or Seasonal Greens with Green Peas

Tauk Dal – Lentils with Green Mangoes

Jhinge Chingri – Curried Ridge Gourd with Shrimp

Coconut Cashew Ladoo

Chili Fish – Indo Chinese Codfish

Ten Minute Salvation Cabbage

Panchi Misali Chorchori – Bengali Mixed Up Spring Medley

Creamy Coconut Noodles with Toasted Peanuts

Saucy Shrimp Vindaloo

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