Korma is a creamy meat stew (although it could also be made in a vegetarian version) with a mild flavor, made with saffron, yogurt, and various spices such as coriander, ginger, cumin seeds, chiles, and turmeric. It is believed that it originated in the royal kitchen of Akbar during the mid-1500s as a fusion of Persian and Indian cuisine.
"Diners stand at tables to eat the aromatic and moist chicken and lamb korma (Rs 315 for a serving for two) which is dripping with flavour."
"The delicious Mutton Korma."
"Jawahar’s korma gravy is just the way I like it: thick, somewhat sweet because of the onions in it, and deliciously fragrant."
"The korma was a little different from the kormas that you get in Delhi – but was rather good, too. The gravy was thick and aromatic, yet not overly spiced. I haven’t tried their mutton korma yet, but will do so one of these days."
"This legendary place has the best mutton korma with sheermal- the gravy is so rich in flavors, you want to just take an eternity while eating every bite!"
"Flavoursome Mutton Korma wins our top vote."
"Among other dishes served at Lalla Biryani, mutton korma is simply irresistible."
"Lamb Khorma (chef khan’s family recipe, medium spiced, slow cooked lamb shoulder in original khorma style) really was terrific. The lamb, tender and on the bone; gorgeous."
"Dastrkhwan was the place to be. A nice and mildly spiced curry with some nuts and poppy seeds paste."