Indian cooking

Butter Chicken or Chicken Tikka Masala – Chicken in a Fenugreek Laced Sauce

Chicken Kofta Masala and learning from being careless

Dosa- Crispy Rice and Lentil Sourdough Crepes

Soy Chunks (Nutrella) Birayani

Seriously Addictive Potato Chickpea Fries or Bengali Potato Fritters

Spice and Herb Roasted Chicken

Spicy Shrimp Curry with Bell Peppers

Red Lentils with Tomatoes and Cilantro

Chicken Birayani – A fragrant colorful chicken and rice casserole

Comfort Chickpeas and Fish Pilaf – Memories of Black Cardamom

Roasted Delicata and Bitter Melon Relish (Kumro Korolar Bhorta)

Zucchini, Red Onion and Thyme Flatbreads

Alu Gobi – Curried Potatoes and Cauliflower with Green Peas

Tauk Dal – Lentils with Green Mangoes

Tamarind and Chili Shrimp (a messy vacation dish)

Tofu in a Roasted Red Bell Pepper and Coconut Sauce (aka the Passionate Tofu)

Bruised Tomatoes with Yogurt and Mint

Alu Baigan – Curried Indian Eggplants with Tomatoes and Potatoes

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

Tala Methi Macchi – Pan Cooked Salmon with Fenugreek

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.