Gluten-Free Recipes

Spaghetti Squash with Toasted Mustard Seeds and Cranberries

Channa Simla – Curried Chickpeas with Bell Peppers (with Instant Pot instructions)

Roasted Delicata Squash with Cumin, Lime and Green Chili Rub

Baked Chicken Korma or Doi Moorgi

Spice and Herb Roasted Chicken

Saag Paneer – Creamy Seasonal Greens with Tofu and Spinach

Maha Samptami – Luchi ar Begun Bhaja – Fried Bengali Eggplants

Coconut Lime Rice with Carrots and Cauliflower

Seasonal Vegetable Stir Fry with Panchphoron and Split Peas

Pumpkin and Red Onion Pakoras

Creamy Curried Adzuki Beans

Bengali Tomato Chutney and Borrowed Time

Shakshuka and a long overdue shout out…

Green Beans Tossed with Sunflower Seed Pesto

Red Wine and Tomato Pork Stew Over Polenta

Coconut Rice Pudding with Caramelized Bananas

Zucchini and Mixed Vegetable Pancakes

Chettinaad Chicken – Garlic and Black Pepper Spiced Chicken Curry

Tomato and Peanut Chutney (Adapted from The Bengali Five Spice Chronicles)

Beetroot Vada – Split Pea Fritters with Beetroot

Easy Shrimp Birayani

Shrimp in a Creamy Mustard Curry – Doi Shorshe Chingri

Zucchini or Summer Squash with Thyme and Shallots

Seasonal Cherry and Jalapeno Salsa

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.