The beauty of this recipe lies in its balance of bold spices and simplicity. A quick sauté of onions, garlic, and tomatoes forms the foundation, while the heat from chili powder and/or fresh green chilies is entirely customizable, making it perfect for those who love a fiery kick or prefer a milder version.

Vindaloo is one of the most beloved and recognizable dishes in Indian cuisine, known for its bold flavors and fiery spice. This dish has an interesting history, tracing its roots back to Portuguese explorers who brought their culinary influences to Goa. Use my recipe and your choice of meat to create the magic of Vindaloo curry in your home kitchen.

Having settled on the western coastline of India, this Parsi curry is a testament to the coastal regions of India that have shaped Parsi cuisine over centuries. At its heart lies a smooth, aromatic blend of coconut, lentil flour, and a carefully curated mix of Indian spices. The result? A luscious, creamy curry that’s as comforting as it is flavorful.

Aloo Mutter is a popular Indian restaurant favorite…a delicious preparation of peas (Muttar) and potatoes (Aloo), cooked together in Indian aromatics and spices.

This Parsi specialty, to me, brings back childhood memories of family dinners around our cozy dining table. As we kids chatted about our day at school, all five of us would happily soak up the home-cooked goodness of Parsi chicken Bafat, at times made with mutton in place of chicken.

Add a handful of sweet corn to a spinach curry, and you have a flavor-filled and colorful Makai Palak (palak is spinach and makai is corn), a truly delicious Indian preparation, worth bringing to your meals.

A unique set of flavors add depth to this easy-to-prepare white chicken curry made with cashew nuts, onion and coconut along with a touch of whole spices and herbs. Makes a hearty weekday meal or an impressive entertaining option; best served with Indian bread Naan or steamed Basmati rice.

In my early days of cooking Parsi food, I remember one disastrous outcome to a dish that tasted nothing like my mom’s original and delicious version, although I had followed the handwritten recipe every step of the way, or at least, so I thought!

In response to my frustrated questions on where I could have messed this up, I got my mother’s straightforward and always kind reply, “the only thing missing in this gravy, Peri, is patience!”

Homemade version of popular Indian classic ‘Palak Paneer’ ladled into ramekins, topped with pie crust and baked to golden goodness as a Pot Pie. This dish makes a great go-to weekday meal…and an equally impressive entertaining option.