Korma is our mildest curry: a rich sauce of almonds, coconut and fresh cream, gently simmered to coat the meat in a silky, lightly sweet texture. Without any heat at all, it particularly appeals to palates discovering Indian cuisine or who prefer pure indulgence over the fire of spices.
A dish with a story
Korma was born in Mughal court kitchens in the 16th century, under the influence of Persian and Central Asian culinary traditions.
Considered a noble dish, it was traditionally served at grand imperial banquets, prepared with costly ingredients like almonds and saffron.
Today one of the most-ordered curries in the world, often recommended as a first taste of Indian cuisine.
The term korma refers to a braising technique rather than a fixed recipe: versions vary enormously from one restaurant to another.
Frequently asked questions
Is Korma spicy?+
No, it’s our mildest curry, with no heat at all.
Which protein should I choose?+
Available with chicken, lamb, beef, chicken tikka, king prawns or in a plant-based/paneer version.
Does it contain nuts?+
Yes, the sauce is made with almonds: please let us know in case of allergy.
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