Our Vegetable Korma Has a Story (And It Starts With My Mum's Kitchen)

When I was a kid growing up in India, Thursday was vegetarian day at home. No argument. My mum would make korma -- not from a jar, not from a paste, but from a pile of almonds she had been soaking since morning.

I used to sit on the kitchen counter and watch her grind those almonds by hand with a stone mortar. The paste went in with coconut milk, cream, a bit of cinnamon, some cardamom pods she cracked open with her thumb. The whole house smelled incredible. My dad, who was a committed meat-eater, never once complained on Thursdays.

That korma is on our menu at Indian Elephant in Altea. Not a copy -- you cannot copy someone's hands -- but the same method. We soak the almonds. We grind the paste fresh. We use whole spices, not powder from a packet. The vegetables go in at different stages so the carrots keep their bite and the peas stay bright green. It takes longer than the shortcut version. It tastes like it.

What I love about serving korma here in Altea is the surprise on people's faces. They order it expecting something mild and simple -- a "safe" choice. Then they taste the depth. The nuttiness from the almonds. The warmth from the cinnamon. The way the sauce coats everything without being heavy. Half the time, the table goes quiet for a second. That is the reaction my mum used to get.

We serve it with basmati rice or fresh naan from the tandoor. On a warm evening, take it out on our terrace. You can see the Mediterranean from there. Korma, sea breeze, a cold Kingfisher beer -- that is a Thursday night worth having.

If you think vegetarian Indian food is boring, come and sit down with us. Order the korma. I think my mum would approve.

Indian Elephant Restaurant Carrer del Consol 11, Altea Open Tuesday to Sunday, lunch and dinner Book a table: +34 632 02 45 23