• Origins: Lucknow, 1700s
    • Chicken is a common korma
    • Typically eaten in northern India
  • Korma is an Indian dish consisting of meat or vegetables, marinated with spices, then braised in a sauce, usually containing yogurt or cream. The name specifically refers to the cooking method; there are any number of ways to make a korma.
  • Types of Korma

    1. Korma sabziyon ka: Vegetable korma
    2. Navratan korma: Vegetable korma with nuts, paneer, and a tomato cream sauce
    3. Murg korma: Contains chicken
    4. Gosht korma: Contains lamb
    5. Dopiaza korma: Heavy on the onions

  • HIstory

    When the Mughals moved to Lucknow in the 1700s, traditional Mughlai cuisine fused with the creamy sauces so often used by the locals to create the korma we know today.
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