Documented history
The art of the braise
Korma comes from the Urdu and Persian word for braising. It describes meat slowly cooked in curd, stock and spices, a style closely tied to Mughal and Awadhi kitchens.
A technique that became a dish.
Korma comes from the Urdu and Persian word for braising. It describes meat slowly cooked in curd, stock and spices, a style closely tied to Mughal and Awadhi kitchens.
A technique that became a dish.