There is no better curry in the world than a Korma cooked right.

'Korma probably derived from the Persian Koresh, a ghee-based mild stew the Moghuls indianised using cream, yogurt, ground almonds, saffron and aromatic spices.

It is said that if the Indian cook could cook a Korma he could cook for the Moghul court. If he could cook a dozen variations he would be the king of the kitchen and cook for the emperor’s table,’ writes Pat Chapman the English food writer, in his book India Food and Cooking.

But some believe that the Korma has central Asian roots and is referred to askhorma, qorma, kurma and kavurma and its mughlai version was created in the 16th century through the experimentation of Rajput cooks in the royal kitchens of Akbar the Great, under the supervision of Mir Bakawal, the master of kitchens and one of the court navratans (Akbar’s nine gems).

The Rajput cooks on creating the dish, named it Korma, in honour of the warrior Rajput 'Kurma' tribe.

Korma literally means braising the meat, and the method for cooking Korma was initial braising of meat in ghee (clarified butter), yogurt and spices and then simmering it in water until completion; blanched and finely ground nuts