Daal Lentils are a year-round staple not just at our family meals, but in most Indian homes. Add a handful of healthy green spinach to the lentils, and you’ve got a wholesome Palak Chana Daal, ideal as an entree with fragrant Basmati rice. Or serve it as a side to your Indian grills and vegetables along with Indian flatbread.

Red onions are pickled in a pickling base made with spice infused water, balsamic and cider vinegar, and sweetness from brown sugar. Often seen at ethnic restaurants, this tangy onion add an amazing flavor bite to any meal, and are a great accompaniment to sandwiches and wraps, kebabs and curries.

For this recipe, I’ve used touches from the cuisines of the south and west of India, to create a simple time-tested recipe for a gluten-free and vegan option that can be used for all reasons and occasions.

Hearty quinoa is cooked in a lemony spiced cooking liquid, hence infusing the whole grain with whole spices like cloves and black peppercorns, to extract maximum flavor.
With the refreshing punch of fresh lemon juice, mint and parsley; the quinoa gets a spice kick from jalapeño pepper, and the added crunch of pecans (#ad).

India is predominantly a tea-drinking nation, and also the second-largest tea producer in the world. The popular hot beverage Chai is part of the country’s urban and rural landscape. It is common to see people from all walks of life, and all strata of society, stand side-by-side at roadside tea stalls.

Enjoy my recipe for Ginger Spiced Masala Chai

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!”

While pre-packaged Garam Masala is available at specialty ethnic stores, it’s also equally simple to make this essential Indian blend in your own kitchen. And like all things homemade, you get to customize the blend to your family’s tastes. So, here’s a crash course on making this spice blend along with my personal recipe for a homemade Garam Masala.

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.