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.

Californian flavors are the inspiration behind this recipe, prompting me to lighten things up with fresh citrus and mint-flavored marinade for the turkey meat. Accompanying moist slices of turkey breast is my signature cranberry sauce, lightly spiced with whole Indian spices, a hint of ginger, and a hint of mint.

Creamy grated hard-boiled eggs along with the color and crunch of red onion, fresh chili pepper, and bell pepper; make this a mouthwatering sandwich, best served grilled in a toastie-maker or sandwich/Panini maker. Serve as a light meal or snack.

Chicken Tikka, made with boneless pieces of chicken grilled on an outdoor grill or indoor oven, is probably most synonymous with Indian food and quite simple to make, with most of the magic being in the process of marination! My time-tested recipe for tikka is worth having in your collection. And while tikka might work better in the summer months, I’d say, it’s a year-round special with many ways to serve it up.

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!”

There is a special tradition in Parsi homes, performed when a newborn grandchild or new partner-in-law visits our house for the first time. Over the years, I’ve watched my mom do this often as she greets the new addition to the family at the door; a small tray in hand, containing one uncooked egg, raw rice grains, and a small glass of water. Bet you all are wondering what’s coming next!

Ground meat or Kheema (the Parsis call it ‘Kheemo’) is a popular Indian mince meat preparation.

Back in India, the recipes and versions of a Kheema are unique to each family. Some like it dry served with Indian bread while others prefer it soupy served with rice. I use my mom’s recipe, a personal favorite and always a hit.

Melt-in-your-mouth Parsi Kavab or Kebab using ground meat of choice, potatoes and a blend of delicious spices, herbs and aromatics. Serve as an appetizer with chutney or as an entree with lentils and flatbread.