Patiala Murgh/ Patiala Chicken

I make varieties of chicken curries from different states of India for variation. Patiala Murgh is one of the flavorful and mildly spiced chicken curry I often make for my folks. It's an exquisite chicken dish from Patiala district in the state of Punjab, cooked on slow fire with aromatic spices and nutty paste, then finished off with cream for an extra rich taste and sometimes topped with boiled eggs or omelet.  

Scallops Provencal

Juicy seared scallops in a light sauce made with the combination of shallots,garlic,fresh parsley,black pepper and last but not least white wine is so fancy yet hearty,easy and quick to prepare for week week night dinner or any special occasion.

Badami Murgh

This royal chicken curry originated during Mughal era in India, is one of the exquisite non-veg dishes prepared by the royal chefs for Nawbabs. Badami Murgh may sound luxurious but it actually pretty easy to make, a simple chicken curry with the addition of a few extra elements.