Behold a spicy veggie burger that takes its rightful place of pride at the burger podium. The Ultimate Spicy Veggie Burger Packed with Indian Inspiration.

Inspired by island flavors, summer perfect drink - coconut pineapple cooler can be created in a non-alcoholic cooler version or as a rum based cocktail.

An Indian flat bread made with whole wheat flour dough and a lightly spiced stuffing mix of healthy kale, cauliflower, and aromatic roasted crushed fennel seeds. This paratha is best served for breakfast/brunch or a light meal with chutney and yogurt.

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.

Among us Parsi Zoroastrians, a special occasion generally calls for a rather simple and super-delicious meal of Dhan Dar- Patia- Parsi-style lentils using yellow split peas/pigeon pea, served on a bed of fluffy and aromatic basmati rice, served with a side of this Parsi celebratory preparation: a spicy and tangy Seafood Patia (also called Patio!), which generally uses either shrimp or fish, though it’s totally fine to use a seafood mix.

Roasted potatoes are a go-to favorite with just about any meal, and that gives me a good reason to amp up the flavors and add a slight Indian touch to them.

Let's look at South India's answer to chapati-roti and naan flatbread; the thin crisp Dosa, and many delectable variations along a similar line, made with a light airy fermented rice and lentil batter.

Chicken Kathi Roll is one of my favorite mouthwatering memories from India, a street food wrap that’s better known in western India as Chicken Frankie. Indian roti-chapati or paratha-style thick flatbread, often layered with well-beaten egg, and served as a wrap with your choice of spiced meat and/or vegetables – qualifies as a Kathi Roll.

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.

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.