Refreshing island flavors over lightly spiced flaky tilapia or fish of choice. The topping is created with fresh diced tomatoes, herbs, lemon juice and an olive oil tempering of garlic, spices and green chilies.

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.

Condiments are based on secret heirloom recipes and bring the taste of Parsi food into kitchens around the world. Branded as "A Parsi Affair," Chef Tanaz will begin with two varieties of condiments based on recipes perfected and handed down from generation to generation since 1969.

Roasted eggplant, cooked in a traditional Indian mix of spices and aromatics. I've added sweet colorful corn and peas for a crunchy fresh bite.

Many Indian recipes start with a basic process of pan roasting the 'fresh aromatics' namely onion, garlic, and ginger, along with whole spices in hot oil. While convenience is a good reason to have this versatile ginger-garlic paste on hand, one cannot ignore the sheer health benefits of this aromatic blend. I’ve added my simple two-ingredient recipe for making this essential ingredient in your own home, along with tips for storing the paste.

From grilled lamb chops and boti kebab, to the well-known chicken tikka and versatile vegetarian aloo tikki or paneer tikka, the Indian cuisine can offer great choices, old wisdom and delicious flavors to your summer grilling.

Indian desserts are different from traditional western desserts in their creation and taste, at times requiring a level of expertise which can be a deterrent to making them at home. For beginners to Indian cooking, looking to make Indian desserts at home, I would suggest starting with simpler recipes like rice kheer-pudding and gajjar (carrot) halwa.

If you learning how to make Indian food at home, it’s worth starting with Indian flatbread like chapati and naan. An Indian home kitchen is always stocked with generous quantities of three grains, ready to go at a moment’s notice: rice, lentils and whole wheat ‘Atta’ flour.

Cooking good rice is like everything else, the more often you make it, the better you will be at it. While practice makes perfect, standard units of measure and an understanding of basic techniques will make the process much simpler. Use this step-by-step guide to cook the perfect fluffy aromatic Basmati rice at home.

Spices are the cornerstone of most Indian recipes, and learning how to cook Indian food starts with a basic understanding of spices and the role they play in this cuisine. Used moderately in the right balance, Indian spices can turn an ordinary meal into a smorgasbord of flavors on your palate. It’s time to wake up the taste buds.

This is the first post on Peri’s Spice Ladle, published in January 2012.