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Long before butter chicken took flight, this dish from the by-lanes of Old Delhi captured the city’s imagination. A korma is essentially a meat stew braised in a yoghurt and spices. Nut pastes are also added to give it heft. Like biryani, each region has its own korma and ingredients differ wildly, as do claims of which is more superior. Delhi’s korma distinguishes itself by the use of spices, its floral perfume, and the use of a fried onion paste that acts as a thickener. This is a decadent dish, and sadly you only see it at weddings in Old Delhi, or old establishments in Muslim neighborhoods. Serve it with some tandoori roti, naan, or rice.