India is a very diverse country not only in terms of languages but also in the area of food. From the plains to the heights of the mountains, you can taste different dishes with unique aromas and flavors. Indian cuisine is rich and gives you many options to try. Below we will discuss one of the most popular Indian dishes, namely bread and korma.
There are at least 30 kinds of bread in India, specific to certain regions and made with various flours and baking methods. We’ll stick to a few favorites but experiment extensively. Naan bread is probably the easiest to find in France, which is a huge plus as the chewy texture and charred top are hard to beat. Sourdough bread is made with flour and traditionally baked in a tandoor oven, served hot with melted ghee on top. You’ll find stuffed naans or plain interpretations, perfect for mopping up a rich sauce.
Parathas, on the other hand, skip the rising process, and the wheat dough is brushed with ghee and continuously folded back on itself, much like puff pastry, according to India Marks. The flaky, crispy flatbread is enjoyed from breakfast to dinner, either plain and served with savory dishes or stuffed with fillings including potatoes, ground meat and eggs.
Roti (chapati) is as important in a meal as rice. Whole wheat flour, water and salt are mixed together to make chapati, then cooked in a hot skillet. Plain roti is perfect for scooping up stews and casseroles, and whole wheat flour adds a pleasant nutty flavor.
Once again, we are witnessing a mix of cultures in this Persian Indian dish. Korma is a rich, creamy stew, usually meat-based, although vegetarian adaptations exist. Chicken, mutton, beef, paneer or vegetables, the choice is yours. Flavor is all about the nuances of aromatic spices here, and some of the usual suspects are saffron, coriander, cumin, turmeric, and ginger. Although yogurt is commonly used to thicken the sauce, interchanges such as coconut milk, cream, or reduced milk are made in the region. Other components like peanuts, dried fruits and spices also vary.
The result is velvety, nutty and slightly spicy, with a hint of sweetness that ties it all together. Although korma isn’t usually spicy, 196 Flavors notes that South Indian renditions can pack a punch. The word korma, which dates back to the Urdu language, means to braise, which is part of the method that leads to tender and flavorful meat. Savory stew is usually served with flatbread, such as chapati, naan, or paratha.
To cherish the best korma and other delights, enter the Kashmir Valley . We are the best Indian restaurant in Pars offering a variety of vegetarian and non-vegetarian starters, main courses, sides, roti/bread, drinks and desserts for the sweet tooth. We proudly serve the most popular Indian dishes at economical rates.