Spice Chronicles

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

Kalustyans – A candy store for spice lovers

Savory Semolina Cakes – Rawa Dhokla

Tamarind and Chili Shrimp (a messy vacation dish)

Tofu in a Roasted Red Bell Pepper and Coconut Sauce (aka the Passionate Tofu)

Bruised Tomatoes with Yogurt and Mint

Kensico Dam Indianish Potato Salad

Alu Palak-Spiced Potatoes with Spinach

Beet Greens with Garlic and Toasted Almonds

About Spice Chronicles

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.

Ginger and Beetroot Chutney

Tropical Sangria

Tandoori Shrimp Bruschettas