Channa (Ghugni)

"Indian Chicken Korma is a rich, aromatic curry known for its luxurious texture and delicate blend of flavors. Traditionally rooted in Mughlai cuisine, this dish features tender chicken pieces slow-cooked in a creamy, mildly spiced gravy made with yogurt, cream, ground nuts (typically almonds or cashews), and fragrant whole spices like cardamom, cinnamon, cloves, and bay leaves. The korma sauce is smooth and slightly sweet, with a subtle warmth rather than intense heat, making it ideal for those who prefer milder curries. The use of saffron, rose water, or kewra (pandan essence) in some regional variations adds a royal, floral touch. Chicken Korma pairs beautifully with naan, paratha, or aromatic basmati rice, and is often served on festive occasions or special dinners. Its richness and depth of flavor make it a timeless classic in Indian culinary tradition."

"Poached Egg Curry is a unique and comforting Indian dish where eggs are gently poached directly in a simmering, spiced gravy rather than being boiled beforehand. This method allows the eggs to absorb the rich flavors of the curry while staying soft and tender. The gravy is typically made with a base of onions, tomatoes, garlic, and ginger, seasoned with traditional Indian spices like turmeric, red chili powder, coriander, and garam masala. As the sauce simmers, raw eggs are carefully cracked into the curry and allowed to cook slowly until the whites set and the yolks remain slightly runny or fully cooked, depending on preference. This dish offers a delicate texture and bold flavor in every bite. Best served hot with steamed rice or soft Indian breads like chapati or paratha, Poached Egg Curry is a humble yet satisfying meal—especially loved in home kitchens for its simplicity and rustic charm."