Originally from Persia, and introduced in India by Mughal rulers, the dish is a delight to eat and a challenge for chefs to prepare. In a perfect pot of biryani, every grain of rice is separate, yet infused with aromas of various spices and has meat or vegetables paired with it
Invented for the British during the 19th century, and originally hailing from the city of Madras (now Chennai) – the capital of the Tamil Nadu region of South India – Madras curry powder is a subtle blend of aromatic spices, with a mild chilli kick.
Jalfrezi represents exactly what Indian restaurant food is — a mixture of ‘Kareh Masale’ — raw spices (cardamom, garlic, ginger, cinnamon stick, bay leaves and more) cooked into a fat (ghee, oil or coconut oil for South Indian dishes) topped with fresh onions which slowly absorb the flavour of spices.
Korma is a cherished South Asian dish with Mughlai origins. The word ‘korma’ (or qorma) means ‘to braise’, or pan-sear. In the Pakistani and North Indian way of preparation, chicken is sautéed in ghee/oil and whole spices before a blend of yogurt and fried onions is added to produce a rich curry.