Qorma, Qaliya, Salan & Nehari - Curries

Typically Qureshi uses round, heavy-bottomed pot, a handi, in which food is tightly sealed and cooked over a slow ftre. There are two main aspects to this style of cooking; "Bhunao" and "Dum", or roasting and maturing of a prepared dish. The sealing of the lid of the handi with dough achieves maturing cooking slowly in its own juices, the food retains all its natural aromas and becomes imbued with the richness of flavours that distinguishes the cuisine.
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