curry garden

Achari Turnips with Crispy Toasted Lentils

Coconut Fish Stew with Caulflower and Potatoes

Quinoa Chickpea Salad with Lime and Cilantro

Rajma Pulao – One Pot Rice, Tomatoes and Red Kidney Beans

Summer Inertia – Eggplant Rice with Purslane

Zucchini or Summer Squash with Thyme and Shallots

Slow Cooker Plum, Rhubarb and Date Chutney

Pui Chingri Chorchori – Malabar Spinach Medley with Shrimp

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

Tomato Rice with South Indian Seasonings

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

Broccoli Manchurian – This Year’s Winner

Kale with Caramelized Onions – And a Kale Story

Super Simple Slow Cooker Channa Masala

Green Beans with Toasted Mustard Seeds and Garlic

Baigan Bhartha – Char Roasted Eggplant Puree

Slow Cooker Creamy Green Chicken Curry – Murgh Hariyali

Broccoli Posto and White Halloween

Double Bell Pepper Egg Curry

Zucchini, Red Onion and Thyme Flatbreads

Colorful Papri Chaat with Beetroots

Quinoa Vegetable Biryani or Bengali Fried Rice

Cilantro Peanut Chicken Meatballs

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

About Spice Chronicles

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.