Side Dishes

Side dishes accompany the main dishes of a meal to add variety, and nutritional components the primary course might not otherwise supply.

Bengali-style Chili-Mint Chayote

Bengali-style Chili-Mint Chayote

Bengali-style Chili-Mint Chayote

This dish was originally created with a view to it being served hot. It turns out, however, that it is very nice cold, and the spicy, minty flavored, and crisply tender Chayote preparation makes a nice vegetable side dish as a small part of an Indian meal. Indeed, it can take the place of a pickle, or chutney as a very tasty accompaniment to a Biriyani, or a Curry.

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Italian-style Bok Choy with Mushrooms

Italian-style Bok Choy with Mushrooms

Italian-style Bok Choy with Mushrooms

Bok Choy comes to from Asia and the pairing of the vegetable with Mushrooms is very common in Chinese cooker. I have previously posted my recipe for  Shanghai Bok Choy with Mushrooms, which has a very definitely Asian character, but the dish pictured above is very Italian in spirit, being prepared with Butter, Garlic and White Wine.

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