What part of India does Samosas and Chicken Korma come from ?
samosas may have been imported into India. Using wheat, they are likely to have been adopted in northern rather than southern regions, and there are indications they started around Mumbai, a great trading port. The origin of a korma is unknown, although almost certainly it would have been an imported dish. A true korma is a braising dish, meaning slow cooked in a closed vessel with both water and fat present. The meat would have been goat, possibly lamb, and more recently chicken, but never fish. It uses yoghurt, milk or cream as both moisture and fat, together with butter. There are a whole range of kormas; these do not include the lightly spiced, coconut laden offerings of ‘Indian restaurants’, but may contain a significant number of chillies, like in marchwagon korma, or be mostly fat, like rogan josh, or excess onions, like dopyaz. A good guess as to origin would be from the Moguls, from Persia down to Delhi, although the Awadhi cooks of Lucknow may have had a say in its origin.
