Korma

This term is commonly misunderstood as being the name of a dish, when in fact it refers to a simple braising technique. There are different types of kormas, depending on which part of the country they originated in. Northern kormas tend to be rich and creamy with subtle flavours and smooth, velvety sauces. Nut pastes, often made with cashew nuts and almonds, are used, as well as cream and saffron. Kormas from south India are enriched with coconut milk or cream and can be quite fiery.

The richer version of korma involves marinating prime cuts of meat or chicken in a spice-laced yogurt mixture, before braising it very slowly in ghee and its own juices, without the addition of any stock or water.