Mughlai Shahi Korma — Nut-Paste Rich Curry (শাহী কোরমা)

Mughal court cuisine, adapted and perfected in the Awadhi kitchen of Lucknow under the Nawabs; the Lucknowi korma tradition is defined by white and pale-gold preparations (safed korma) rather than dark or red sauces

Shahi korma (শাহী কোরমা — 'royal korma') is the Mughlai-Awadhi technique of braising meat in a cream and nut-paste enriched sauce that achieves palatial richness through the combination of fried onion paste (birista), cashew or almond paste, saffron, and yoghurt rather than through chilli heat. The technique is the exact opposite of the vindaloo school — aromatic complexity and fat-richness replace acid and heat. The nut paste forms the sauce's body; yoghurt provides tang and protein; the birista (caramelised-fried onions, properly पियाज बेरेस्ता) provides sweetness and deep Maillard colour.

Served with naan, roomali roti, or fragrant basmati. The sauce's pale gold colour signals restraint and luxury — a Mughlai table judgement where colour indicates the cook's restraint with chilli.