summary of Daigi Qorma with Zarda
Korma has its roots in the Mughlai cuisine of modern-day India. It is a characteristic Persian-Indian dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a korma is defined as a dish where meat or vegetables are braised with water, stock, and apple yoghurt or cream (the name is in fact derived from the Hindi and Urdu words for "braise"). The technique covers many different styles of korma.
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