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.

Laal Shaaker Ghonto/ Red Amaranth Mishmash

A bowl full of  Laal Shaker Ghonto with rice takes me down the memory lane. It's a simple yet incredibly tasty leafy mishmash with potato, coconut and crunchy peanuts normally served as a starter with rice in Bengali lunch but I love to savor as main dish with rice or quinoa sometimes. Its taste and flavor remain exactly the same even if it doesn't leave reddish stains on fingers while mixing with rice.

Bengali Red Chicken Curry with Kaffir Lime Leaves

It's been 5 years of blogging journey and sharing a mouthwatering red version of Gondhoraj Murgi/Bengali Kaffir Lime Chicken Curry. I love chicken curry with just few staple ingredients from my pantry and it is a delightful meal with plain steamed rice that comes together in an hour from prep to serve. This is great for busy weeknight's meal or lazy weekend's lunch/dinner. Having a kaffir lime tree(it is still small) in the backyard means fresh, pesticides free leaves that I often use in drink and cooking for its intense aroma. Gondhoraj Murgi/Bengali Kaffir Lime Chicken Curry(white version) is an authentic Bengali dish I had shared in my previous post. This red  version is rich, bright, fiery looking but not so spicy though, simmered in medium thin gravy infused with lovely fragrant kaffir lime leaves and curry ingredients. A wonderful blend of simple Bengali curry spices and aromatic kaffir lime leaves are perfectly married together. It's a must try, bursting with lip smacking flavor and taste for everyone to savor with steamed rice. 

Gondhoraj Murgi/Bengali Kaffir Lime Chicken Curry

Gondhoraj Murgi/Bengali Kaffir Lime Chicken Curry, not to be confused with Thai curry, has a distinctive citrusy flavor. This is pure deliciousness when you try something different from the Murgir Jhol/Bengali Chicken Curry. Gondhoraj Lebu means "king of flavors" similar to kaffir lime in West Bengal, India and it is used in drinks, desserts and veg and non-veg curries. The intense aroma of kaffir lime leaves and lime juice gives the curry its unique taste and flavor. It's a wonderful balance of tang, sweet and spicy flavors. Serve on a bed of plain rice, either brown or white and it will be always a hit.

Spicy Baked Bong Style Catfish

Baked fish with vegetables is our family favorite. It's a quick and simple way using very basic ingredients to make a meal for lunch or dinner. I marinate fish and vegetables for 10-15 minutes; then simply bake them with perfection. It's very healthy, flavorsome, tender, juicy and absolutely out of this world with simple Indian spices. If you love keto friendly fish meal, do give it a try. It is a perfect accompaniment to brown rice if you want to add some whole grain.