Business Hours
-
Mon - Sun
16:00 - 21:00
-
Closed Only
24/12 & 31/12
Bindia’s Korma is an advanced Indian curry, which both demands time, talent, and patience of the chef. However, the creamy Korma is always worth the toil!
The Korma is a known Indian curry that can be traced all the way back to the 16th century and the rule of the Mughal Dynasty in Northern India. The curry was very popular in the Mughal court kitchens and is rumored to have been served at the inauguration of the Taj Mahal.
At Bindia, we make the Korma as they do in the mountainous regions like Kashmir and Punjab where Bindia’s founder and head chef was born and raised. We, therefore, use our own nut mix in the preparation of this Korma, which produces an exquisite and creamy texture and a particular sweetness with subtle nutty nuances.
In Bindia’s Korma there’s plenty of ‘scent’ and ‘warmth’, which is derived from several temperings centered around ‘warm’ spices like cloves and cardamom.
Altogether, it’s a quite complex dish demanding know-how and patience from the chef. In addition to nuts, this curry also requires plenty of onions, which are central to building the fundamental base of the curry, but also plentifully during the many phases of the preparation.
The result is the sweet and creamy Korma; Mild enough for kids, exciting enough for the experienced.
Korma : Ajwain seeds, Almonds, Anise Seeds, Black pepper, Cashews, Chili, Chopped tomatoes , Coriander powder, Cumin, Fennel seeds, Fresh cream 38%, Fried onions, Garam masala, Garlic, Ghee, Ginger , Green cardamom, Green cardamom powder, Onion, Salt, Seasme Seeds, Sugar , Tamarind, Turmeric, Vegetable oil, Water
Cauliflower : Cauliflower, Vegetable oil
Mon - Sun
16:00 - 21:00
Closed Only
24/12 & 31/12
© 2003 - 2025 Bindia. All Rights Reserved.
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