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.

It’s really quite simple to make healthy mangoes a part of your meal; and a taste of my 2-step raw mango pickle will show you just how to do it.

One weekend, on a whim, I decided to test my spice tolerance with ‘Bhut Jolokia’, one of the spiciest chili peppers in the world; adding it to vegetables and vindaloos, and a homemade hot sauce for long-term use.

Feeling the slow burn of too much capsaicin left me with one thought from the Bhut Jolokia experiment, “Sometimes, the way to chili pepper wisdom must come through the spiciest route”.

Once, during an interview with a prominent newspaper in India, one of the questions alluded to a disappearing trend of good ole Parsi food delicacies – like Parsi-style sweetened crepes or pancakes called ‘Chapat’. My mind was filled with images of the many Chapat I’ve savored as a child…happy memories of my Mamaiji (maternal grandma) plating hot off the pan Chapat for us eager-n-hungry grandkids.

Well, Chapat ain’t going anywhere – not on my watch!

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.

We (by which I mean my ancestors) came to India from Persia around the 8th Century CE. Parsi Zoroastrians follow the teachings of Prophet Zarathustra/Zoroaster and his ancient religion of Zoroastrianism. (Wikipedia offers detailed information on Parsis in India.) Most settled on the west coast of India and adopted Indian food habits and culture. Over the past 1300 years thanks to our love for food, Parsi cuisine has grown into a unique west coast Indian cuisine which still retains some food flavors and techniques from ancient Persia.

It’s like a slice of history on your plate…and here’s why:

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.