One of my favorite breakfast dishes from Goa, India is this quick scramble of spiced ground meat (beef or mutton) also known as ‘kheema’ and eggs.

A favorite of Cheryllyne’s and best made with pomfret or red snapper from United Noodle or Coastal Seafoods. You can also use use whatever fish or seafood you prefer!

Potatoes and cauliflower go so well together. I love eating aloo gobi with rotis OR puris (a type of fry bread). The spices are just right for warming you up, especially now that the temperatures are cooling down.

Sambar is one of my favorite veggie curries. A South Indian staple, this curry can never have too many veggies. Use your end-of-summer garden produce if you’re scratching your head wondering what else to cook up.

This is a favorite ‘salad’ beloved by Indians, young and old. It’s so light and it works effectively to cut down the spiciness in dishes.

Ambot means ‘sour’ and ‘Tik’ is spicy in Konkani, the state language of Goa. My family comes from Goa and this dish graces our dining table whenever there’s catfish, prawns / shrimp, skate or sword fish available. This tomatoey, decadent dish is lip-smacking good with rice.