Kormā

Kormā, litteris Bengalicis কোর্মা, seu qūrmā, litteris Arabicis قورمة, est categoria ferculorum in arte coquinaria Indica. Ferculum Paniabicum reputatur.Avia narratoris per errorem egregium "a nice Gujarati mutton korma" indicat: Amitav Ghosh, Shadow Lines, 1988  In gastronomia Anglo-Indica inter cariles ordinatur.The 'Quoorma', if well made, is undoubtedly an excellent curry:  Hodie omne per mundum in popinis Indicis offertur.

Praeceptum primum kormah lectoribus Europaeis anno 1831 ab interprete Sandford Arnot datum est. Fercula qoorma polaoo et sāloon of qoormā a Jaffur Shurreef anno insequenti nominata sunt, sed descriptionibus exiguis.Jaffur Shurreef; G. A. Herklots, interpr., Qanoon-e-Islam, or the customs of the Moosulmans of India (Londinii: Parbury, Allen, 1832) pp. xxviii, xxxvi

Carne e dadhi, i.e. iogurto, marinata."You owl! How many times must I tell you for korma the meat must be soaked in curds!" Ruth Prawer Jhabvala, The Householder, 1960 

 Notae 

 Bibliographia 
 Eruditio
 Colleen Taylor Sen, Feasts and Fasts: a history of food in India (Londinii: Reaktion Books, 2015) pp. 193-196
 "Korma" in 

 Praecepta
 1831 : 
 1852 : 
 1869 : 
 1885 : 
 1894 : Spons' Household Manual: a treasury of domestic receipts and guide for home management (Londinii: Spon) p. 502 ("Quoormah (Persian curry)")
 1903 : 
 1906 : 
 1911 : Robert H. Christie, Banquets of the Nations: eighty-six dinners characteristic and typical each of its own country (Edinburgi: Gray) pp. 241-242, 324-326, 357, 373-374 ("Bengal [Mussulman]: Gora quorma; Mysore [Mussulman]: "Gayeka khurma aur chaval; Battakh-ka-kurma; Punjab [Mussulman]: Korma; Rajputana [Royal]: Khurma")

Categoria:Ars coquinaria Indica
Categoria:Fercula
Categoria:Gastronomia Anglo-Indica