Patila

A heavy steel pan with a lid, known as a patila, is used for making stocks, kormas and bhuna dishes. Kormas need to be made in a heavy cooking pan with a tight-fitting lid as very little liquid is used during the cooking process in order to encourage the meat or poultry to cook in their own delicious juices. ‘Korma’, which means ‘braising’, is a cooking technique rather than a recipe.