Bengali

Flounder in a Bengali Mustard Sauce (Shorshe Flounder)

Maple Rum Fruitcake

Alu Posto – Potatoes in a Creamy Poppy Seed Paste

Red Lentils with Tomatoes and Cilantro

Khichuri or the Bengali Risotto

Rasmalai – Happy Birthday America

Quinoa Khichari/khichri – Lentil and Quinoa Porridge

Mooshoor Dal – Red Lentils with Caramelized Onions

Macher Chop – Crispy Bengali Fish Croquettes

Kasundi – Bengali Mustard Relish

Jhinge Posto – Ridge Gourd in a Creamy Poppy Seed Paste (or zucchini)

Lamb Curry with Cumin and Potatoes

Roasted Delicata and Bitter Melon Relish (Kumro Korolar Bhorta)

Broccoli Posto and White Halloween

Bengali Yellow Lentils with Vegetables (Bhaja Mooger Dal)

Quinoa Vegetable Biryani or Bengali Fried Rice

Indian French Toast

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

Simple Nigella Scented Codfish Curry – Kalo Jire Diye Macher Jhol

Rich and Slow Cooked Chicken Curry – Moorgir Makha Jhol

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.