From Pasanda to Rezala: 5 curry bases that define luxury

When it comes to indulgent Indian food, the real magic is in the base. Not just any gravy, but the kind that’s been slow-cooked, thoughtfully layered, and passed down through royal kitchens. These curry bases aren’t your everyday onion-tomato mix, they’re creamy, nutty, aromatic, and taste like something that took hours (because it probably did). From the Nawabs of Awadh to Mughal courts, these rich gravies have long defined what we call “shahi.” Here’s a look at five that scream luxury, not loud but soft, like velvet.

Pasanda is the quiet aristocrat of curry bases. Mild, smooth, and made with ground cashews or almonds, yogurt, and just a hint of spice, this base was originally paired with thin slices of lamb. But even with paneer or vegetables, it carries that unmistakable royal flair. It's gentle on the stomach, high on protein from the nuts, and thanks to its slow-cooked nature, easy to digest while still deeply satisfying.

Rezala is where Bengal meets Mughal elegance. White, creamy, and fragrant, this base skips the usual tomato and leans into yogurt, cashew paste, poppy seeds, and ghee. Infused with cardamom, cinnamon, and a little kewra or rose water, it’s more perfume than curry – in the best way. Cooling, subtle, and surprisingly light despite its richness, a rezala is perfect for when you want something fancy without the heaviness.

Technically more of a stew than a curry, Nihari’s base is made by simmering bones, marrow, spices, and atta (wheat flour) for hours – sometimes overnight. What you get is a dark, silky gravy that clings to your soul. It’s not just indulgent, it’s nourishing. Rich in collagen, warming spices like clove and black cardamom, and deeply anti-inflammatory, it was originally eaten at dawn for strength. Even today, it feels like a culinary power nap.

Korma is possibly the most recognisable “royal” curry, but that doesn’t mean it’s basic. A proper korma starts with yogurt, ghee, and a blend of ground seeds or nuts, like melon seeds, coconut, or almonds – depending on the region. Whole spices are gently bloomed in fat, and the result is a velvet-textured, slightly sweet, mildly spiced gravy that pairs beautifully with meats, koftas, or even jackfruit. Korma cools the body, balances heat, and thanks to the fats and proteins, keeps you fuller for longer.

This is the gravy that shows up at weddings and special occasions – saffron-streaked, cream-heavy, and studded with golden touches like raisins, cashews, and sometimes even edible silver. It usually starts with a mix of fried onions, curd, and cream or khoya, and is finished with aromatic spices like mace and nutmeg. Shahi gravies aren’t subtle, they’re here to impress. But they’re also nutrient-dense, thanks to the nuts and dairy, and they make even the simplest paneer or kofta feel like an event.