Kormā
Kormā, litteris Bengalicis কোর্মা, seu qūrmā, litteris Arabicis قورمة, est categoria ferculorum in arte coquinaria Indica. Ferculum Paniabicum reputatur. In gastronomia Anglo-Indica inter cariles ordinatur. 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.

Carne e dadhi, i.e. iogurto, marinata.

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")

Ars coquinaria Indica
Fercula
Gastronomia Anglo-Indica