Toasted cumin graces this sweet and spicy chutney. Ripe mangoes and serrano chilis are slow cooked with brown sugar and olive oil.

This chutney is light and sweet and excellent served with our Cumin Rice and cod, halibut and talapia.

We offer a spice packet and directions for cooking your fish. Please ask.

Enjoy this amazingly special taste of Chie Sonia.

This Indian spicy tangy sauce plays with your taste buds. Mixed in it is the goodness of garbanzo beans, high in protein and rice.

This dish is made mild to medium but made to accept hot sauces for the more daring people. It has chilis, cumin, onions and garlic. The crushed tomatoes are for heating and they are an antioxidant as they cook.

Enjoy the goodness of simplicity

Meffalfel brown basmati rice cooked in olive oil with onions and cumin. The way we cook our rice keeps it whole and falls like rain on your plate. It is not a sticky rice and accepts the spices with grace and taste.

Please enjoy this rice with Aam Chutney and our fish packet and directions to cook your white fish.

This meal should take you an extra 5 minutes to make since you have to make your own fish :)

Enjoy!

Slices of fresh zuchinni sauted in olive oil. This is slow cooked in a red tomato sauce with onions and garlic, at the end mixed with mozarella and cheddar cheese and broiled for a few minutes.

This meal is balanced and full of goodness.

Another meal that is made mild but could be spiced with hot red sauces and chilis.

Zucchini in a tomato blend with cheese.

Curry is the heart of Indian food. At Chie Sonia we get the best spices, toast them and grind them in our kitchen. We cook the ground spices in olive oil and add coconut milk for a sweet creamy sauce for the best vegetable curry you have had.

What vegetables we put in our curry is not what matters, what matters is the wholesome goodness of the best in the freshest sauce.

Cauliflower and carrots simmering in a special spicy mix make up the faraway taste of this Turkish dish.

Mixed and covered with a seasoned beshamel sauce then baked to a perfect golden top color.

Served with rice.

Cauliflower and carrots in a Turkish sauce.

Kitchari is a mixture of rice and mung beans, a staple food of India. Together these create a balanced food, that is an excellent protein combination and is Ayurvedically tridoshic. This complete food is easy to digest and gives strength and vitality. It is basic to the Ayurvedic way of life.

Kitchari is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Dietary Fiber and Folate, and a very good source of Manganese.

Kitchari is an Indian dish and could be made with so many different spices depending on the part of India that one would choose.

In this our dish, we chose brown basmati rice with mung beans which are high in protein and easy to digest. Kitchari is used by practitioners to soothe the stomach and intenstines.

We have made it tasty and palatable for most tastes.

Brown lentils, whole wheat pasta and basmati brown rice in a spicy tomato sauce.

Lentils are a staple food of the Middle East and Koshari is a popular way to serve them in Egypt. Koshari is considered a meal that is inexpensive yet fills up the stomach of an average Egyptian. It’s eaten anytime, anywhere. It’s a meal that is both nutritious and delicious.

Koshari is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Dietary Fiber, Folate and Copper, and a very good source of Manganese.

Best served with a small amount of Provolone Cheese sprinkled on top.

A spicy Egyptian red sauce made with garlic and the rich goodness of crushed tomatoes.

Brown lentils, high in protein cooked with onions and black pepper, brown basmati rice cooked then whole wheat pasta cooked to perfection, all these mixed together then the sauce added to all.

This is a poor man's meal in Egypt. It is served on the streets of Cairo in big pots, hot and full of proteins and satisfying to the hungry.

The Japanese eggplant is a long ignored vegetable but its length and flavor makes it incredible for this Egyptian dish.

The real name is "messaaa" which litterally means "to be cold". This dish is a favourite in Egypt cold or hot eaten with bread.

Eggplant slices are cooked in a spicy red sauce with onions and garlic and baked.

Chie Sonia offers it with a creamy beshamel sauce that turns golden brown in the oven. We serve it over brown basmati rice.

Bel hanna wel sheffa!

Chie Sonia Chili is made with mycoprotein braised in olive oil, adding onions, garlic, mushrooms and red, yellow and orange peppers.

We add tomatoes and chili powder to make this thick, eat with a fork chili that tastes earthy and delicious.

Black beans are added for body and taste.

This is a new twist on an old tradition that cuts down on the amount of animal fat and makes this a healthy wholesome dish.

Enjoy!

This traditional Thai dish is made with a new addition at Chie Sonia kitchens.

We have made it with braised mycoprotein in olive oil and broccoli, simmered in a green Thai curry sauce and coconut milk.

Our Myco Green Thai Curry is served over our basmati brown rice.

Enjoy the flavor without the guilt.

Mycoprotein and broccoli in an Indian spice sauce.

Korma Curry is a traditional & popular sauce found in many Indian restaurants.
This classic rich and creamy sauce is made with tomatoes, cream, onions, ginger, almond butter and aromatic spices.

Korma is a traditional Indian sauce.

At Chie Sonia we toast and grind our spices and cook them in olive oil and coconut milk which gives the dish its sweetness.

We braise mycoprotein in olive oil and add sweet onions and garlic then simmer all in the sweet sauce.

We serve this dish over brown basmati rice.

We wanted to make something different with parsnips and mycoprotein.

We braised mycoprotein in olive oil, added sweet Mediterranean spices which included cinnamon and cadamom then mixed in some plump Sultana raisins and toasted pinenuts to fill a sweet shell of parsnips.

All baked until golden brown.

Our suggestion is to serve these wedges with a green salad and a Pomegranate dressing for full flavors.

Bel hanna wel sheffa.

The parsnip is a misunderstood root :)

Parsnips are healthy and hearty and could be used instead of potatoes as a side dish or even to be eaten on their own.

We make our parsnips with sweet leeks, Crimini mushrooms and baby peas.

A little butter is added to produce an amazing taste to the palate.

Bon Apetit!