Spice Chronicles

Gongura Chicken – Chicken with Red Lined Sorrel Leaves

Chive, Scallion and Garlic Scape Pancakes with a Dipping Sauce

Vangiachi Bharit – Flame Roasted Crunchy Eggplants

Dim Sum at Aberdeen, White Plains, NY

Vibrant Mint and Dijon Mustard Salmon

Rich and Slow Cooked Chicken Curry – Moorgir Makha Jhol

Apricot Chutney Glazed Roast Chicken

Kalo Jire Diye Lau Chorchori – Stir Fried Squash Medley with Nigella Seeds

Mouri Phoron Diye Shaag – Sauteed Spinach in a Tomato Fennel Sauce

Tala Methi Macchi – Pan Cooked Salmon with Fenugreek

Roasted Tomato and Bell Pepper Pasta

Butter Chicken with Mint and White Wine

Ginger and Garlic Cubes – Freezing Indian Spices

Aam Pora Anarosher Shorbot – Smoky Green Mango and Pineapple Cooler

Methi Adraki Gobi – Cauliflower with Fenugreek and Ginger

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.