Add a handful of sweet corn to a spinach curry, and you have a flavor-filled and colorful Makai Palak (palak is spinach and makai is corn), a truly delicious Indian preparation, worth bringing to your meals.

An Indian meal is considered incomplete unless it is accompanied by Daal, a word that applies to cooked and raw lentils. Daal preparations differ from one part of India to another; each one is equally delicious.

The flavorful cup of Indian tea coming up today is a personal favorite Parsi-style ‘Choi’ (as pronounced by us Parsi folk.)

Infused with mint leaves and optionally lemongrass, along with fresh ginger and cardamom, this cuppa ‘Choi’ has been kick starting my mornings ever since I can remember; a tea I can prepare with my eyes shut (most mornings, I’m pretty sure I do just that.)

Let’s Go Chutney and Pickle Hunting

Get ready to be dazzled by colorful, tangy, spicy, and sweet chutney and pickle condiments; each one is a mouthwatering bite worth tasting.

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.

Almost a generic term for comfort food, India’s favorite ‘Khichdi’ (pronounced and spelled in a variety of ways based on the tongue being spoken), in its many avatars definitely fits the bill.
A word that means 'mixture', Khichdi in its most basic version is a combination of basmati rice and moong/mung lentils, with minimum spices and aromatics, simmered in a covered pan till the rice and lentil grain are well cooked.

It’s time to take charge of your Chai Latte! Make your own custom homemade warm and spicy brew that’s perfect for any time of year, especially during the winter months.

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.

A culinary specialty that is almost synonymous with the word Parsi is Dhansak Daal (better known as just ‘Dhansak’). Flavored with Indian spices and inspired by ancient Persian cooking methods, it manages to draw attention to an impressive manner of bringing hearty vegetables, a meat of choice and wholesome lentils together in one delicious pot of goodness.

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.