Mutton braised in a rich gravy of browned onions, yoghurt and whole spices, the Mughal court dish Old Delhi eats with sheermal or khamiri roti.
Korma comes from the Mughal court kitchens; the food historian Neha Vermani traces its first mention to cookery books from the reign of Shah Alam. It is eaten with sheermal, a saffron flatbread. In Old Delhi, Karim's, open since 1913, now counts mutton qorma among its classics, and Al Jawahar across from Jama Masjid serves it with khameeri roti.
Karim's has served Mughlai kebabs and curries in Gali Kababian by Jama Masjid in Old Delhi since 1913, cooking from recipes passed down through generations.
OrderThe mutton burra, then mutton qorma with sheermal to mop up the gravy.
TipThe lane is narrow and busiest in the evening; the kitchen runs from 09:00 until 01:00, so a late lunch is the calm window.
Al Jawahar faces Gate 1 of Jama Masjid on Matia Mahal Road in Old Delhi, a Mughlai room known for mutton qorma, badam pasanda and yeasted khameeri roti.
OrderThe badam pasanda in almond gravy, or mutton qorma with khameeri roti.
TipIt stays open until midnight; during Ramzan the Matia Mahal lane outside fills with haleem pots and kebab grills after sunset.
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