Bengali

Cauliflower with Purple Sweet Potatoes – Ranga Alu Diye Phulkopi

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

Kolkata Jewish Roast Chicken

Lamb Kacchi Birayani (Pressure Cooker)

Khao Suey – A gorgeous warm bowlful

Dak Bungalow Mutton Curry (Beat the Chills!)

Bengali Five Spice Chronicles – Wintery Round Up

Beguni – Crisp Batter Coated Eggplant Wedges

Roasted Cauliflower and Potatoes with Bengali Spices

Traditional Pot Roasted Potatoes -Hing Diye Alur Dom

Slow Cooker Plum, Rhubarb and Date Chutney

Pui Chingri Chorchori – Malabar Spinach Medley with Shrimp

Doi Methi Kumro – Sweet and Sour Winter Squash with Fenugreek

Creamy Radish and Pumpkin Medley – Moolo Kumro Posto

Zucchini Seasoned with Mustard Seeds

Kabocha with Fresh Fenugreek and Coconut – (Narkol Methi Kumro)

Cranberry and Apricot Chutney

Diwali and Kali Puja and the auspicious fourteen candles and greens

Roshogolla – Poached Indian Cheese Balls in Syrup

Alu Kopir Chechki – Curried Soft Cauliflower with Potatoes

Bitter Melon, Potato and Eggplant Stir Fry – Alu, Korola and Begun Bhaja

Bengali Style Lentils with Broccoli – Broccoli Diye Dal

The Hungry Girl’s Steamed Mustard Shrimp – Chingri Paturi

Onion and Kale Fritters – Mixed Up Piyanjee

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.