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Korma or qorma (Urdu: قورمہ; Hindi: क़ोरमा; Bengali: কোরমা; Persian: قرما; Kashmiri: قورمہٕ) is a dish with its origin in the Indian subcontinent, [1] consisting of meat or vegetables braised with yogurt, water or stock, and spices to produce a thick sauce or gravy.
For instance, a quarama from Lucknow contained (among other ingredients) ghee, yoghurt, cream, crushed almonds, cloves, cardamom, and saffron; whereas an 1869 Anglo-Indian quorema or korma, "different in substance as well as name", [29] had no cream, almonds, or saffron, but it added the then-standard British curry spices, namely coriander ...
Kurma (Sanskrit: कूर्म, lit. 'Turtle' or 'Tortoise'), is the second avatar of the Hindu preserver deity, Vishnu.Originating in Vedic literature such as the Yajurveda as being synonymous with the Saptarishi called Kashyapa, Kurma is most commonly associated in post-Vedic literature such as the Puranas.
The cuisine has strong influences from neighbouring regions in central Asia and the Indian subcontinent. [3] [4] Rice has been a staple food in Kashmir since ancient times. [5] The equivalent for the phrase "bread and butter" in Kashmiri is haakh-batte (greens and rice). [6] Kashmiri cuisine is generally meat-heavy.
The dish is found in different variations across all states, countries and regions of the Indian subcontinent and the Caribbean. Mutton curry was originally prepared putting all the ingredients together in a earthen pot and slow cooking the whole curry by wood fire on a clay oven . [ 6 ]
Awadhi cuisine (Hindi: अवधी पाक-शैली, Urdu: اودھی کھانے) is a cuisine native to the Awadh region in Northern India and Southern Nepal. [1] The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India and Western India with the cuisine comprising both vegetarian and non-vegetarian dishes.
Tikka (pronounced ) is a dish consisting of pieces of meat or vegetarian alternatives whose origins are traced back to ancient Babylon.The term 'tikka' was given in the Mughal era.
Vindaloo or Vindalho is a Goan curry dish, based on the Portuguese dish carne de vinha d'alhos. [1] [2] [3] It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus and is often regarded as a fiery, spicy dish.