The Indian subcontinent is replete with spices. We boast of a wide variety of them which has paved the way for an even larger variety of curries. From fiery to creamy, our Indian curries have everything that is needed to suit your palate. The Mughals have been flagbearers in this regard. The reign of the Mughals in the country had a deep-rooted influence on the culture and culinaire of the country. Awadh is the prime example. The streets of present-day Lucknow, which is also known as the City of Nawabs, is filled with the aroma of kebabs and curries. 

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A lesser-known Rampur fell under the Mughal ambit too. We haven’t really heard much of Rampuri cuisine but the fact remains that it has been influenced by a range of cultures like no other. Be it Awadhi, Hyderabadi or Kashmiri, the food in Rampur reflects the goodness of all. It would be unfair to talk of curries during the Mughal era and not mention the famous korma or qorma. For those living under a rock, korma is similar to curry in certain ways yet different in many others. The mild use of spices, yoghurt and nuts gives the korma a starking contrast in the face of regular curries. One such korma which is popular in the Rampuri fare is Taar Korma. 

What makes the Taar Korma so distinguishable? 

A luscious mutton gravy is prepared on dum along with yellow chilli powder which is a specialty of Rampur. The mutton is tempered with a rich nut paste made with from fried foxnuts and melon seeds. This lends the right amount of creaminess to the korma. Mutton stock plays an important role in the recipe since it has all the nutrition and the flavour of mutton in it. The finesse of the Taar Korma is defined by the threads (taar) which can be achieved with a generous use of ghee and mutton stock. 

The korma has been named quite aptly according to its taste and texture. Interestingly, it is believed that to check the perfection of the korma, the gravy was supposed to stick to the back of the spoon and then when lifted, form a taar or a string. Moreover, since this consistency was not easy to accomplish, the taar was preserved for preparation of the next day’s korma and this pattern was followed everyday. 

If you can already feel the thick gravy on your tastebuds, we won’t keep you waiting. Here’s a delicious recipe for Taar Korma by Bawarchi that you can try at home.