South Indian kurma dishes are often spicier than North Indian ones. A combination of spices, such as green chilies, black pepper, and curry leaves, is frequently used, resulting in a spicier taste. Korma dishes from North India and Mughlai cuisine are known for their mild heat and emphasis on rich, creamy flavours and aromatic spices like cloves, cardamom, and cinnamon. South Indian kurma often features a variety of vegetables, and it is commonly served as a vegetarian dish. Korma is a versatile dish that can feature different ingredients and is frequently served with meat. Vegetarian versions of korma may include paneer or vegetables.