bengali

Chicken Bhartha – Shredded Slow Cooked Chicken

Kesar or Saffron Roshogolla – Revisiting a classic

Strawberry Sondesh and a busy week ahead

Seriously Addictive Potato Chickpea Fries or Bengali Potato Fritters

Alu Kabli – Bengali Potato and Chickpea Salad

Kosha Moorgi – Slow Cooked Traditional Bengali Chicken

Indo Chinese Chilli Chicken Meatballs

Kalakand or Milk Cake to appease the gods…

Bhaja Mooger Dal – Roasted Yellow Split Lentils with Hyacinth Beans and Carrots

Dheki Shaag – Fiddleheads Cooked with a Bengali Seasoning

Lemon Cardamom Sandesh or Cheesecake Bars

MahaAshtami_Bengali Fish Fry (with a Baked Variation)

Maha Samptami – Luchi ar Begun Bhaja – Fried Bengali Eggplants

Seasonal Vegetable Stir Fry with Panchphoron and Split Peas

Bengali Tomato Chutney and Borrowed Time

Shrimp in a Creamy Mustard Curry – Doi Shorshe Chingri

Alu Makha/Bhate -Bengali Mashed Potatoes

Begun Pora – Spicy Mashed Bengali Eggplant

Cauliflower with Purple Sweet Potatoes – Ranga Alu Diye Phulkopi

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

Sweet Potato Gulab Jamun – Ranga Alur Pantua

Beguni – Crisp Batter Coated Eggplant Wedges

Traditional Pot Roasted Potatoes -Hing Diye Alur Dom

Slow Cooker Plum, Rhubarb and Date Chutney

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.