The word ‘Korma’ is derived from Urdu korma or kormah, meaning “braise”. Korma has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Moghul dish, which can be traced back to the 16th century and to the Mughal incursions into the 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 yogurt or cream added. The flavor of a Korma is based on a mixture of spices, including ground coriander, cumin, cashew nuts combined with yogurt kept below curdling temperature and incorporated slowly and carefully with meat juices. A Korma can be mildly spiced or fiery and may use lamb, chicken, beef or vegetables. The term Shahi (Royal) used for some kormas indicates its status as a prestige dish, rather than an everyday meal.