The Moghuls from the northern part of India originally created this dish. They would make it with fragrant spices, nuts, saffron and plenty of cream. It has no become a restaurant classic although generally over sweetened.

Rafi's Korma has a more south Indian influence, where the Moghul dynasty ended. The difference is that the combination of coconut cream and tomatoes infused with spices like black cardamom, cinnamon and cloves creates a much more savoury dish. The addition of nuts and cream as a garnish are purely optional.