Marchwangan Korma in Kashmiri tradition

Marchwangan Korma is a testament to the Kashmiri love for intense, complex heat, deriving its name directly from 'marchwangan' (Kashmiri for red chilies). Historically, this dish was created for those who favored a fiery, dark, and robust flavor profile, standing in stark contrast to the milder yogurt and milk-based curries. The deep browning of the onions and the liberal use of sharp spices make it one of the boldest preparations in the Wazwan, showcasing the impressive dynamic range of the traditional master chefs.