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"korma" Definitions
  1. a South Asian dish or sauce made with cream or yogurt, and often almonds
"korma" Synonyms
curry vindaloo dal dhansak jalfrezi saag rogan josh tikka masala green curry red curry yellow curry

90 Sentences With "korma"

How to use korma in a sentence? Find typical usage patterns (collocations)/phrases/context for "korma" and check conjugation/comparative form for "korma". Mastering all the usages of "korma" from sentence examples published by news publications.

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And the shrimp korma was rich and full of flavor.
From korma to tinga to adobo, chicken transcends all cuisines.
Make the korma sauce: Heat ghee in a large saucepan over medium.
To serve: Pour some of the korma sauce in a deep bowl.
I'm not here for a pint, though, or a reasonably priced chicken korma.
You pick a sauce — vindaloo, tikka masala, korma, curry and more — and then a meat.
The modern-day invention tikka masala is casually noted next to korma, a Mughlai legend.
The tofu korma is still kind of cold in the middle, but I eat it anyway.
Need to think of a good curry related name for him now - how about 'Korma the gull'!?
When my mother wasn't preparing chicken korma or biryani, I was eating Southern staples cooked by Mrs.
Can you please bring me some chicken korma and glue-gun me into a giant spider-proof box?
Nothing I had at Sahib was noisily spicy, but the Kashmiri chiles in this korma made themselves heard.
Speaking to Insider, Naved Nasir also shed some light on the origins of the balti, korma, and vindaloo.
Most Indian restaurants in New York focus on the classics (tikka masala, korma), or trendy takes on the cuisine.
Pausing on tax work, I have a bowl of leftover chicken korma and rice I got delivered a few days ago.
In the marchwagan korma, a curry from Kashmir, goat was cooked on the bones in a rich and intensely aromatic yogurt sauce.
"Actually, the version you get in most UK curry houses is very different to the one which I grew up with because the korma comes from north India and the version which we eat there is very spicy, and there&aposs not sweetness to it which is what you usually receive when you order a korma in a curry house," Nasir said.
I play with my leftover tofu korma and stare off into space thinking about the trip E. and I have planned for this weekend.
While plating this masterpiece, he carefully ladles the korma into the bottom of the bowl, then arranges juicy slices of duck in the center.
His spread includes a mix of rice dishes and simmered meats: chicken korma, chicken biryani, vegetable biryani, and samosas, a savory dumpling-like pastry.
We did try a chicken korma ice cream; the coconut worked really well, but the rest would be way too much for our customers.
And Chef Sujan, if you're reading this, just know we've been dreaming about this korma since the day you visited--so expect that poem any day now.
The restaurant serves a destination's regional specialties, such as roasted Chilean sea bass while cruising through the Chilean fjords or chicken korma on the way to Mumbai.
"We welcome a beautiful daughter, little sister, and best friend for life," Korma captioned a photo of the couple holding their baby girl in front of a window.
Participants were given three plates of chicken korma curries, which were made to look and taste the same, but whose fat content varied between 20, 40, and 60 percent fat.
In the latest installment, Chef Sujan Sarkar, chef-owner of Baar Baar and champion of forward-thinking, modern Indian cuisine, joins us to show us how a true master does duck korma.
In the heat of the summer, chef Sujan Sarkar visited us for a morning of wandering the MUNCHIES rooftop garden for all of the perfect veggie accompaniments for a lush, elegant duck korma.
They are welcomed with a feast—mutton korma, shami kebab, watermelon—which they share with the homeless people who live on the edge of the cemetery, in a nest of bloodied bandages and used needles.
But what makes them great are their ornaments: garlicky yogurt, oddly punchy and soothing at once, and a rubble of split peas in a rich korma of tomato paste and onions caramelized to a near burn.
The rest of the menu is devoted to more versions of korma, made with kofta — rough rounds of ground beef and onions bound by chickpea flour — chicken thighs cooked in their own fat, or potatoes and peas, melded but still distinct.
There could, however, have been a few more pieces of lamb in the rogan josh, of chicken in the tikka masala and the korma, of the vegetable dumplings known as kofta in the malai kofta and of paneer in the sag paneer.
Chocolate Deep Inside Feeling: Two chocolate bars out of five Traditional curry has for years been influenced by sweet flavors—ground almonds, coconut milk, raisins, dates—but has anyone ever melted an entire fucking bar of Dairy Milk into a korma before?
A few quick pints after work, maybe a cheeky plastic tub of korma eaten with absolutely no remorse whatsoever, rounded off by a few furiously sweaty hours in a nightclub, safe in the knowledge that you probably won't be in work the next day?
Seven Davis Jr. & Thundercat)Justin Rose - World Tour **World Premiere** PBDY Botaz - Petty **World Premiere**Korma - Pulse Z **World Premiere**Norfik - Moths **World Premiere**JP Moregun - Holy Matrimony **World Premiere**Le Motel - Jeux D'Eau **World Premiere** Two Fresh Two Fresh - For the World (feat.
Tuesday's Times carried an interview with Labour MP Dan Jarvis that takes place in a pie and mash shop in his Essex constituency—I guess we're supposed to infer that he is an ordinary hardworking family man who doesn't like foreign muck like korma and kebabs.
Even if he is invited out to dinner or drinks or to play pool in Rochester, Sharifi prefers the dim light of his sparsely decorated living room and a quiet dinner of beef korma with yellow rice with his family, in the house he has worked hard to provide for his wife and children.
If Liam Payne is allowed to win 'rap battles,' and release songs called things like "Strip That Down" and "Bedroom Floor" (which, by the way, have the cheek to insinuate that his idea of a good time isn't just a korma, a Cobra, and seven minutes of missionary???), and indeed have a career in music at all, we are fucking doomed.
Larger dishes are simple, gratifying arrangements of meat, be it lamb chops, dark and thrilling, with the tips of their bones nearly charred through; knobs of ground beef, burnished chicken thigh or lamb torn off the shank, the flesh still harboring an instinct to resist; or lamb korma, the lamb left to unknit itself in a pot of yogurt, tomatoes and onions kept seething until they weep sugar.
Lunch and dinner at SwaSwara — served at either the Cocum or by the beach in a shady grove called the Beach Grill — began with a juice of the day (blueberry-lime blast anyone?), followed by an appetizer such as cucumber peanut salad or garden almond gazpacho, a choice of two main dishes, like fish curry cooked in Indian spices and cocum, or vegetable korma made with mixed vegetables, coriander, mint and coconut paste.
Servings: 4Prep: 25 minutesTotal: 43 1/2 hours for the panch phoran:1 tablespoon black mustard seeds1 tablespoon coriander seeds1 tablespoon fennel seeds1 tablespoon fenugreek seeds1 tablespoon nigella seeds for the vegetables:2 Alasia Craig onion2 Cosmic purple carrot53 Atlas carrot2 Gold nugget carrot2 Azur star kohlrabi1 tablespoon canola oil2 teaspoons panch phoran for the onion paste:2 tablespoons ghee1 cup sliced yellow onions2 tablespoons white sesame seeds6 cashews1/73 cup yogurt for the korma sauce:1 tablespoon ghee4 whole cloves3 cardamom pods21 cinnamon stick22 green chilies210 garlic clove, mashed into a paste212 (24/25-inch) piece peeled ginger, mashed into a paste½ cup husked ground cherries½ cup sungold tomatoes23 ½ teaspoons ground coriander22 cup duck or chicken stock½ cup unsweetened coconut milk½ tablespoon turmeric powder¾ teaspoons garam masalaKosher salt, to taste for the duck breast:210 boneless duck breasts26 tablespoons honeykosher salt, to taste to garnish and serve:BlackberriesCoriander flowerNasturtiumBronze fennel flowersMint leaves 1.
Navratan korma (Mughal kitchen) Navratan korma is a vegetarian korma made with vegetables and either paneer (an Indian cheese) or nuts – or sometimes both. Navratan means "nine gems", and it is common for the recipe to include nine different vegetables.
Korma or qorma is a dish originating in the Indian subcontinent,Amjum Anand (2007), My Chicken Korma (Times Online) consisting of meat or vegetables braised with yogurt (dahi) or cream, water or stock, and spices to produce a thick sauce or glaze.
Rahila Hussain, a teacher from Huddersfield, was declared the winner with a chicken korma dish.
Chandappa was entangled in a controversy due to its previous title Bheema Theeradalli. The film's title apparently enraged the Korma community members in Karnataka. The community members felt that the film-maker has criticized their community. Thus Korma community members had complained against the director Om Prakash Rao.
The extensive menu covered the usual curries such as korma, bhuna, madras, rogan josh, dansak, biriani and dopiaza.
26 Classically, a korma is defined as a dish where meat or vegetables are braised with yogurt, cream or stock added. The technique covers many different styles of korma. The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yogurt kept below curdling temperature and incorporated slowly and carefully with the meat juices. Traditionally, this would have been carried out in a pot set over a very low fire, with charcoal on the lid to provide all-round heat.
The dish may be served with dahi chutney or raita, korma, curry, a sour dish of aubergine (brinjal), boiled egg, and salad.
26 There is a wide variation between individual korma and other "curry" recipes. Chilli and ginger are often used, but the precise method of preparation results in widely different flavors. Indian bay leaves or dried coconut may be added, the latter being a predominantly South Indian flavoring. A korma pilau (pilaf) is a rice and meat dish made with braised meat.
A chicken korma dish The korma style is similar to other braising techniques in that the meat or vegetable is first cooked briskly, or seared, using a high heat, traditionally using ghee, and then subjected to long, slow cooking using moist heat and a minimum of added liquid. The pot may be sealed with dough during the last stages of cooking, using a technique called dum or dampokhtak. The korma can make use of a technique called bagar: later in the cooking, additional spices are mixed with heated ghee and then combined with the sauce formed by the braising; the pan is then covered and shaken to release steam and mix the contents.Singh, p.
Guar meal korma and Guar meal Churi are widely used as raw material for Producing various kinds of Cattle feeds, Aqua feeds, Fish feeds, Poultry Feeds, Dairy feeds, Swine feeds etc.
Korma has its roots in the Mughlai cuisine of the Indian subcontinent. A characteristic Mughal dish, it can be traced back to the 16th century and to the Mughal incursions into the region. Kormas were often prepared in the Mughal court kitchens, such as the famous white korma, perhaps garnished with vark, said to have been served to Shah Jahan and his guests at the inauguration of the Taj Mahal.Chapman, India: Food and Cooking, New Holland, 2009, p.
Khushka, kuska, or Khusqa is a rice dish of primarily South Asian origin made with spices, rice (usually basmati) and ghee. It's a lunch dish, primarily served with Kurma or Korma and is very popular in Southern India.
Seven dishes are a must for these occasions — tabakh maaz, rista (meatballs in a red, paprika-saffron-fennel spice gravy colored with dyer's alkanet), rogan josh, daniwal korma (lamb roasted with yoghurt, spices and onion puree, topped with coriander leaves), aab gosh (lamb chunks cooked with a fennel-based spice mixture, cardamom and partially evaporated milk), marchhwangan korma (chicken legs/thighs cooked in a spicy browned-onion sauce) and gushtaba (meatballs cooked in a spicy yoghurt gravy). The main course usually ends with gushtaba. The Gushtaba is a large meatball which signals the end of the main course. After that, desserts are served.
She twice asserted that Rose was not Black, but did describe him as dark-skinned and Arab looking. King suggests that he may have been a Melungeon.Summarised in the sleeve notes by Dean Blackwood and Edward Korma to American Primitive Vol. II, and at sundayblues.
Rampuri cuisine, a part of the Mughal cuisine tradition, developed by the chefs of the Nawabs, is also known for its distinct flavours and dishes with recipes passed on from the royal kitchen, like Rampuri fish, Rampuri Korma, Rampuri mutton kebabs, doodhiya biryani and adrak ka halwa.
Its working title was "Korma Chameleon", and was the second piece written.John Petrucci, Chaos in Progress. Event occurs at 22:18—27. Mike Portnoy said that since it was one of the more aggressive, more driving songs on the album, that the lyrics were very much a metaphor for his Obsessive Compulsive Disorder.
The spices and condiments used in Khushka may include but are not limited to: cardamom, cinnamon, bay leaves, coriander and mint leaves, apart from ghee, ginger, onions. The dish retains the white color of rice even with the light seasoning with spices. The dish is served with korma, curry, dahi chutney or Raita.
A korma can be mildly spiced or fiery and may use lamb, goat meat, chicken, beef or game; some kormas combine meat and vegetables such as spinach and turnip. The term Shahi (), used for some kormas indicates its status as a prestige dish, rather than an everyday meal, and its association with the court.
Cheruvannur Nallalam panchayath has merged with kozhikode corporation along with Beypore and Elathur panchayaths Mullaveetil Abdurahman Was the first Panchayath President Of this panchayath. There is market Called Rahman Bazar, a library and a park as his memorial. Contrary to popular belief, the town's favourite dish is not chicken korma, but in fact, sag aloo.
The English name is an anglicisation of Urdu qormā, meaning "braise".Perry, C. "Korma, Kavurma, Ghormeh: A family, or not so much?" in Hosking (ed.) Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009, p. 254 It refers to the cooking technique used in the dish.Singh, D. Indian Cookery, Penguin, 1970, pp.
Kurauni is a village of India, which is located at Sheikhpura District in Bihar State in India. The old name of the village is Kurhani. The village comes in Mahuse Panchyat, police station is Korma, post office is Katri, Block Sheikhpura, MP Seat Area Nawada and MLA Seat Area is Barbigha. The total population of the village was 1,043 in 2001.
June 2013. Oxford University Press, the stewed qovurma of Azerbaijan and the stewed ghormeh of Iranian cuisine.Perry, C. "Korma, Kavurma, Ghormeh: A family, or not so much?" in Hosking (ed.) Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009, p.254 Despite the use of the same root word, it is quite possible that the dishes themselves are not related.
And elders give them a small amount of money which is known as "Salami" or "Eidi (gift)", which is a major part of Eid happiness for children. Delicious dishes like Biryani, Polao, Korma etc are served in the dining table. Wealthy Muslims in Bangladesh also distribute Zakat alms to the poor people. People visit the house of relatives and greet each other saying "Eid Mubarak" (Happy Eid).
The altitude of this woreda ranges from 880 to 2400 meters above sea level. Major peaks include Haro Gebis, Walla, and Derar Korma. Perennial rivers include the Unat, Kawa, Waro and Offele. A survey of the land in this woreda shows that 63.1% is arable or cultivable (38.4% was under annual crops), 13.6% pasture, 9.3% forest, and the remaining 14% is considered swampy, degraded or otherwise unusable.
A woman uses a machine to shell cashews in Phuket, Thailand. Cashews as a snack Culinary uses for cashew seeds in snacking and cooking are similar to those for all tree seeds called nuts. Cashews are commonly used in Indian cuisine and Pakistani cuisine, whole for garnishing sweets or curries, or ground into a paste that forms a base of sauces for curries (e.g., korma), or some sweets (e.g.
In some parts of South Asia, korma is used to denote a traditional Eid al-adha (festival of the sacrifice) dish of lamb, goat or cow that is braised in minimal or no spices. The flavour comes from the meat and fat of the chosen cuts. It was often done to preserve meats for a short-term period, as the fat layer forms a barrier to help prevent spoilage, similar to potted beef.
In present-day Bangladesh the Mughal-influenced foods are immensely popular such as Shuti Kabab, Kalo Bhuna, Korma, Rôst, Mughlai Porota, Jali Kabab, Shami Kabab, Akhni, Tehari, Tanduri Chicken, Kofta, Phirni and Shingara. Different types of Bengali biryani include the Kachi (mutton), Illish pulao (hilsa), Tehari (beef), and Murg Pulao (chicken). Mezban is a renowned spicy beef curry from Chittagong. Halwa, pithas, yogurt, and shemai are typical Muslim desserts in Bengali cuisine.
The pacification actions were conducted using experienced Byelorussian auxiliary guards in roundups (as in Homel, Mozyrz, Kalinkowicze, Korma). The Byelorussian police took on a secondary role in the first stage of the killings. The ghettoised Jews were controlled and brutalized before mass executions (as in Dobrusz, Czeczersk, Żytkowicze). After a while the auxiliary police, being locals, not only led the Jews out of the ghettos to places of massacres but also took active part in the shooting actions.
In Norway, the Sami people were affected by contaminated food (the reindeer had been contaminated by eating lichen, which accumulates some types of radioactivity emitters). Data from a long-term monitoring program from 1998 to 2015 (The Korma Report II) shows a significant decrease in internal radiation exposure of the inhabitants of small villages in Belarus 80 km north of Gomel. Resettlement may even be possible in parts of the prohibited areas provided that people comply with appropriate dietary rules.
All outgoing public transport from the major cities have become highly crowded and in many cases the fares tend to rise in spite of government restrictions. On Eid day, the Eid prayers are held all over the country, in open areas like fields, Eidgahs or inside mosques. After the Eid prayers, people return home, visit each other's home and eat sweet dishes called Shirini, Sheer Khurma and other delicacies like biryani, korma, haleem, kebab etc. Throughout the day people embrace each other and exchange greetings.
The Album was recorded over at various studios around the country, and is graced with guest appearances from Paul Weller, Steve White, Andy Rourke, Mike Joyce, Talvin Singh, Gary Mounfield(Mani), Alan Wren(Reni) and Inder Goldfinger. All tracks were produced by Aziz Ibrahim and barring a couple, were written, and arranged by Aziz Ibrahim. The two co-writes on the album are titled "Korma Coma" and 'Mummys' Boy'. The former written with his live band, Andy Rourke and Mike Joyce, the latter Inspired by Reni.
The simple vegetarian meal served could be a paratha of many kinds depending on the type of vegetable stuffing one wishes to have – the aloo parathas is the most popular. Parathas stuffed with cooked, mashed and spiced vegetables such as cauliflower are popular for breakfast with curds or tea. Vegetarian meal – for lunch or dinner – consists of chana masala, pindi chana, vegetables and lentils, sarson ka saag, palak paneer, bharwan karela, subz korma, rajma or kadhi. Paneer dishes are a must in a vegetarian menu.
Bati posto from West Bengal In Indian cuisine, white poppy seeds are added for thickness, texture and flavor to recipes. Commonly used in the preparation of korma, ground poppy seeds, along with coconut and other spices, are combined into a paste added during cooking. Poppy seeds are widely used in many regional Indian cuisines. One dish is aloo posto (potato and poppy seeds) which consists of ground poppy seeds cooked together with potatoes and made into a smooth, rich product, which is sometimes eaten with rice.
This woreda is characterized by undulating hills and ridges. High points include Mount Belbela, Mount Debisho, Mount Jeldissa, Mount Gudena, and Mount Korma. Rivers include the Geber, Gembo, Deneba, and Abjar Rivers. A survey of the land in this woreda shows that 61.6% is arable or cultivable, 8.0% pasture, 11.1% forest, and the remaining 19.3% is considered swampy, mountainous or otherwise unusable.Socio-economic profile of the East Wellega Zone Government of Oromia Region (last accessed 1 August 2006) Industry in the woreda includes 40 grain mills, 3 edible oil mills and one bakery.
In western Bihar and eastern Uttar Pradesh litti is served with murgh korma (a creamy chicken curry) or chokha (a vegetable preparation of roasted and mashed eggplant, tomato, and potato). Litti and chokha is not only nationally famous but it is also eaten in foreign countries such as Mauritius, Fiji, Suriname etc, where people from Bihar, Jharkhand and eastern Uttar Pradesh migrated. They took their cuisine with them and there it became popular. Due to this, litti and chokha are famous not only in India but also in many other countries.
In addition, anti-toxins were made more easily available and packaging of preserved food was changed to allow easier identification of its origin. However, botulism did not became a notifiable disease in the UK until 1949. The events at Loch Maree are now used as a case study in the detection of food poisoning. Similar outbreaks are considered rare, with 17 incidents reported in the UK between 1922 and 2011, including a large outbreak in 1989 connected to hazelnut yoghurt and an episode in 2011 with a suspected link to a korma sauce.
Mainly indigenous with some variety, food culture is performed among the Sylhetis that received some external influences as well. When the 360 disciples of Shah Jalal arrived in this region, they not only brought their distinct cultures but also brought distinct cooking styles of their own. Which included many meat dishes along with chicken, beef and goat cooked Mughlai, Middle-Eastern, and Northern Indian style. Mughlai Porota, Pilau, Korma, Kalia, Roast, Biriyani and Kofta for curry dishes while Zardah, Firni and Kheer for desserts have been also included.
Dhakaiya biriyani The Nawabs of Dhaka had brought Mughlai cuisine to Bengal, and with it, many Islamic elements that were wholly retained by Bangladesh's culinary community. Due to the high costs of producing Mughlai food, the recipes were limited to the elite classes in colonial India, and slowly expanded as Bangladesh's economy grew. The main focus on lamb, mutton, beef, yoghurt, and mild spices define the taste of the style. Such dishes as kebab; stuffed breads; kachi biriyani; roast lamb, duck, and chicken; patisapta; Kashmiri tea; and korma are still served at special occasions like Eid and weddings.
Caryl Deyn Korma is a Film Director , Senior Colorist and Senior Editor. With more than 20 years of experience, Caryl has the ability to specialize in more than one area of the Film and Television Industry. His projects as Director and Director of photography include several Fox International Channels TV commercials, and several TV show openings like Prime time Series "Mentes en Shock" for Fox International Channels and MundoFox, and "Las Fieras del Futbol" for Natgeo (2014). In 2017 Caryl was the Lead Visual FX Artist for the Netflix special by Barbra Streisand Barbra: The Music, The Mem'ries, The Magic (2017) .
Eid-ul-Adha is the "Salty Eid" because a larger variety of dishes than those served during Eid-ul-Fitr are savoury, including beef or mutton depending on the animal slaughtered in the house. The presents offered to friends, relatives, and the poor of the society include the meat of the slaughtered animal. The fried liver of the animal is used as breakfast and different dishes include different varieties of kebabs (boneless meat that has been meshed and fried or roasted), haleem, Korma, and other varieties. Rice dishes, including different forms of Pulao and Biryani, are also very popular in South Asia.
The cuisine of the royal courts over the years gave rise to the Rampuri cuisine, developed by the chefs of the Nawabs. After the Indian Mutiny of 1857, the khansamas (chefs) from erstwhile Mughal imperial courts shifted to Rampur, bringing along with them the Mughal cuisine tradition. Gradually people from other places also found a haven here, adding influences of Awadhi, Hyderabad and Kashmiri cuisine. It is also known for its distinct flavours and dishes with recipes passed on from the royal kitchen, like Rampuri fish, Rampuri Korma, Rampuri mutton kebabs, Doodhiya biryani and adrak ka halwa.
Indian puri with accompaniments Puri can be eaten with many savory accompaniments, including korma, chana masala, dal, potato-based curries (for example, saagu, bhaji, bhujia, Aloo ki tarkari, shaak, and sambharo), shrikhand and basundi. In some parts of India, puri is also served with a mixed vegetable dish that is prepared during Puja. Puri is also eaten with sweet accompaniments, such as kheer (a dessert prepared with rice, milk and sugar) or halwa (in Hindi-speaking regions of India, the expression "Halwa puri khana", "to eat puri with halwa", signifies a celebration – of possibly modest means). Puri is often the bread of choice for festivals and special occasions.
Muslims conquered Bengal around the mid-thirteenth century, bringing with them Persian culture and cuisine. Islamic culinary influence had come from the upper classes, gradually diffusing into the local Hindu and poorer Muslim populations. Such dishes as biryani, korma and bhuna had once been meals of the higher courts, but the cooks of the Mughals brought their recipes to the lower and middle classes. The influence was reinforced during the rule of the British Raj, where Kolkata became the place of refuge for many prominent exiled Nawabs, notably the family of Tipu Sultan from Mysore and Wajid Ali Shah, the ousted Nawab of Awadh.
Seekh kebab - one of the famous Pakistani food specialities Culinary art in Pakistan is mainly a mix of Indian cuisines with Middle Eastern, Central Asian and Afghan influence. There are variations of cooking practices across the country, mostly from spicy in Punjab and Sindh to steamed and boiled in Khyber Pakhtunkhwa and Balochistan. Urban centers of the country offer an amalgamation of recipes from all parts of the country, while food with specific local ingredients and tastes is available in rural areas and villages. Different specialties exist throughout the country mostly different type of rice like Biryani, Pulao or Boiled rice with vegetables and meat are used with Korma and desserts.
Loyd Grossman Food is a brand of cooking sauces established in 1995 manufactured by Premier Foods in association with TV personality and food critic Loyd Grossman. Premier Foods, which also manufactures Sharwood's, was the leading UK cooking sauces company in terms of value share." Research on 2013 UK Sauces, Dressings and Condiments by Companies & Markets Research on Mynewsdesk" The company produces Italian, Indian, Thai and Chilli Cooking Sauces and introduced a For One range in 2010, which is sold in individual pouches containing enough sauce for one helping."Talking Retail on Loyd Grossman sauces" In 2011 Premier Foods issued a product recall on Loyd Grossman korma after cases of botulism in Scotland.
Seafood is generally not consumed in large amounts, though it is very popular in the coastal areas of Sindh and the Makran coast of Balochistan and was a dominant element of the cuisine of the former East Pakistan (now Bangladesh). Curries, with or without meat, combined with local vegetables, such as bitter gourd, cauliflower, eggplant, okra, cabbage, potatoes, rutabaga, saag, and chili peppers are most common and cooked for everyday consumption. A typical example is aloo gosht (literally "potatoes and meat"), a homestyle recipe consisting of a spiced meat and potato stew, and is ubiquitously prepared in many households. Korma is a classic dish of Mughlai origin made of either chicken or mutton, typically eaten with naan or other bread, and is very popular in Pakistan.
The majority of Indian restaurants in Britain are run by entrepreneurs of Bangladeshi (often Sylhet) and Pakistani origin. According to Britain's Food Standards Agency, the Indian food industry in the United Kingdom was worth £3.2 billion in 2003, accounting for two-thirds of all eating out, and serving about 2.5 million British customers every week. Indian restaurants typically allow the diner to combine base ingredients — chicken, prawns or "meat" (lamb or mutton) — with curry sauces — from the mild korma to the scorching phall — without regard to the authenticity of the combination. The reference point for flavour and spice heat is the Madras curry sauce (the name represents the area of India where restaurateurs obtained their spices, rather than an actual dish).
Bakarkhani in Dhaka, Bangladesh Bangladeshi cuisine has over time been largely influenced by the Mughlai cuisine left behind by the Persian Rulers. This has led Bangladeshi cuisine to include many rich aromatic dishes such as biriyani and korma that requires the use of a large array of spices along with an extensive amount of ghee. Dhaka being the Mughal capital of the Bengal Subah (which includes the modern Bangladesh and the Indian states of West Bengal) was a major trading center in South Asia, so many culinary styles from around the world influenced the city's cuisine. After Dhaka became the capital of East Bengal, the Bangladeshi populace began to adopt the cuisine of the city with many unknown Persian, Turkish and Arabic-influenced dishes becoming popular.
Similarly, other northern Filipino dishes that can be considered "curries" are usually ginataan (cooked with coconut milk) variants of other native meat or seafood dishes such as adobo, kaldereta, and mechado, that simply add curry powder or non-native Indian spices. In southern areas of the Visayas, Mindanao, the Sulu Archipelago and southern Palawan, various older curry recipes are seen, and owe their origins to the limited influence of the Spanish in these regions that preserved older culinary traditions; as well as closer historical ties to Malay states like the Sultanate of Brunei. These Mindanaoan curries include kulma, synonymous with the Indian korma; tiyula itum which is a beef curry blackened with burned coconut-meat powder; and rendang, also eaten in Indonesia and Malaysia. Meats used in these curries include beef, goat, mutton, lamb, seafood and chicken.
Apart from the executive board, the party also unveiled its team of advisors which include Sompong Sujaritkul, Chai-Anan Samudavanija, Udon Tontisunthorn, Sompoj Piyaui, Pipob Thongchai, Parnthep Puvanartnurak, Samart Sotesatit, Arthit Urairat, Pichai Ratanadilok, Suwinai Pornvalai, Chavin Leenabanjong, Sombat Bensirimongkol, Prayoon Akrabavorn, Ammarin Korma and Somsak Ismanyee. Then Sondhi stated that the conference marks a new chapter for the Thai politics, and also claims that the NPP and the PAD are one of the same, the PAD can no longer take on the streets to protest do not understand the fundamental of democracy as the NPSP is merely an instrumental of the PAD, the sacrifices of the PAD must be passed on to the party's cause. Therefore, party members, leader, executive members and MPs must also sacrifice for their belief. The PAD has been beaten, shot at and have bombs thrown at but they did not give up because they have faith.

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