Bhuna

{{Short description |Meat curry}} {{good article}} {{use Indian English|date=December 2025}} {{use dmy dates|date=January 2026}} {{Infobox food | name = Bhuna | image = 250 px | caption = Beef Kala bhuna | region = Bengal | national_cuisine = Bangladesh<br />India | type = Curry | course = Main course | served = Hot | main_ingredient = Beef or mutton, Bangladeshi spices }} '''Bhuna''' ({{langx|bn|ভুনা}}, {{langx|hi|भुना}}), also written '''Bhoona''',<ref name="Sen 2017"/> is a slow-roasted, dry style of curry, often made with meat, and originating from Bengal. It is characterised by the initial frying of an onion-based paste, followed by long braising of the spices and meat, giving it a dark appearance and rich flavour.

The bhuna technique is widespread in Indian cuisine. In Bangladesh, several varieties exist; ''kala bhuna'' is often eaten at mezban feasts, at Muslim weddings, and on holidays. Bhuna has become a commonly eaten curry in British Indian restaurants.

== Cooking technique ==

[[File:Kadai.jpg|thumb|left|Bhuna is traditionally cooked in a heavy round pan, a karahi.]]

The bhuna curry technique, originally from Bengal,<ref name="BBC Ultimate Guide"/> calls for a paste made from onions, garlic, and ginger to create a thick sauce. Tomato can be included in the paste, which is fried in oil until soft. The pieces of meat or vegetables for the curry are then added and braised in a deep, heavy, round pan called a karahi.<ref name="BBC Ultimate Guide"/><ref name="Sen 2017">{{cite book |last=Sen |first=Colleen Taylor |author-link=Colleen Taylor Sen |title=Curry |date=2017 |orig-year=2009 |publisher=Reaktion Books |isbn=978-93-86338-83-9 |pages=24, 33, 141}}</ref><ref name="British Curry Guide"/> Cooking continues at length, reducing and thickening the sauce to develop a rich flavour.<ref name="BBC Ultimate Guide"/><ref name="Bangla Tribune"/> Bhuna is thus a characteristically dry style of curry.<ref name="Sengupta 2023">{{cite journal |last=Sengupta |first=Jayanta |title=Bengali Mughlai Platter on the Table: Muslim and Indo-Persian Food Culture in Bengal |journal=Global Food History |volume=9 |issue=2 |date=4 May 2023 |doi=10.1080/20549547.2023.2191491 |pages=130–148 |url=https://www.academia.edu/download/100179359/Bengali_Mughlai_Platter_on_the_Table_Muslim_and_Indo_Persian_Food_Culture_in_Bengal.pdf}}</ref>

The spices in the sauce vary somewhat but can include chili, cumin, coriander, cardamom, cinnamon, cloves, turmeric, black pepper, salt, mustard oil, garam masala, nutmeg, and toasted cumin.<ref>{{cite news |script-title=bn:চেনা মসলার স্বাদে |trans-title=With the taste of familiar spices |url=https://www.prothomalo.com/life-style/article/1612495/%E0%A6%9A%E0%A7%87%E0%A6%A8%E0%A6%BE-%E0%A6%AE%E0%A6%B8%E0%A6%B2%E0%A6%BE%E0%A6%B0-%E0%A6%B8%E0%A7%8D%E0%A6%AC%E0%A6%BE%E0%A6%A6%E0%A7%87 |work=Prothom Alo |language=bn |access-date=30 March 2020}}</ref>{{-}}

== Indian subcontinent ==

[[File:মেজবানি - 20547809216.jpg|thumb|Cooking kala bhuna for the Mezban festival, Chittagong, Bangladesh]]

The bhuna technique is widespread in Indian cuisine, though it is not used in Assam.<ref name="Sharma 2023">{{cite journal |last=Sharma |first=Madhu |title=Food Habits in Different Parts Of India |journal=International Journal of Multidisciplinary Research in Science, Engineering, Technology & Management |date=May 2023 |volume=10 |issue=5 |pages=1190-1209 |url=https://www.ijmrsetm.com/admin/img/41_Food1.pdf}}</ref> For example, bhuna slow roasting is used in the ''kaliya'' meat curry made by the Kayastha community.<ref name="Hoogervorst 2022">{{cite journal |last=Hoogervorst |first=Tom G. |title=The Connections, Exclusions, and Silences of an Indian Ocean Stew |journal=Global Food History |year=2022 |volume=8 |issue=2 |pages=106-127 |doi=10.1080/20549547.2022.2041356 |url=https://pure.knaw.nl/ws/portalfiles/portal/1708896244/Qaliyya_The_Connections_Exclusions_and_Silences_of_an_Indian_Ocean_Stew.pdf}}</ref> The curry is served with steamed rice or naan flatbread.<ref name="British Curry Guide"/>

In Bangladeshi cuisine, bhuna is a meat curry made of beef or mutton.<ref name="banglatribune.com">{{cite news |script-title=bn:আঞ্চলিক খাবারের স্বাদে... |trans-title=Taste regional cuisine |url=https://www.banglatribune.com/lifestyle/news/278837 |work=Bangla Tribune |language=bn |access-date=30 March 2020}}</ref><ref>{{cite news |title=Bangladesh cuisine part I - delectable and diverse |url=https://www.thedailystar.net/lifestyle/spotlight/bangladesh-cuisine-part-i-delectable-and-diverse-1325551 |work=The Daily Star |access-date=30 March 2020}}</ref> One variety, the Chittagong-style ''kala bhuna'' ("black bhuna"), gets its name from its appearance, as the meat goes blackish during the long process of deep frying with the spices.<ref name="Bangla Tribune">{{cite news |script-title=bn:রেসিপি: চট্টগ্রামের ঐতিহ্যবাহী গরুর কালাভুনা |trans-title=Recipe: Chittagong's traditional beef kalavuna |url=https://www.banglatribune.com/lifestyle/news/300437/%E0%A6%B0%E0%A7%87%E0%A6%B8%E0%A6%BF%E0%A6%AA%E0%A6%BF-%E0%A6%9A%E0%A6%9F%E0%A7%8D%E0%A6%9F%E0%A6%97%E0%A7%8D%E0%A6%B0%E0%A6%BE%E0%A6%AE%E0%A7%87%E0%A6%B0-%E0%A6%90%E0%A6%A4%E0%A6%BF%E0%A6%B9%E0%A7%8D%E0%A6%AF%E0%A6%AC%E0%A6%BE%E0%A6%B9%E0%A7%80-%E0%A6%97%E0%A6%B0%E0%A7%81%E0%A6%B0-%E0%A6%95%E0%A6%BE%E0%A6%B2%E0%A6%BE%E0%A6%AD%E0%A7%81%E0%A6%A8%E0%A6%BE |work=Bangla Tribune |language=bn |access-date=30 March 2020}}</ref> Bhuna is common across Bangladesh, including in Sylhet,<ref>{{cite news |script-title=bn:পাঁচ ভাই’য়ের চালের রুটি ও কালাভুনা |trans-title=Panch Bhai's rice bread and black beans |url=https://m.bdnews24.com/bn/detail/lifestyle/1411670 |work=bdnews24.com |language=bn |access-date=30 March 2020 |archive-date=15 February 2020 |archive-url=https://web.archive.org/web/20200215084013/https://m.bdnews24.com/bn/detail/lifestyle/1411670 |url-status=dead}}</ref> Khulna,<ref>{{cite news |script-title=bn:কালাভুনার স্বাদ নিতে খুলনার চিটাগাং দরবারে |trans-title=Visit Khulna's Chittagong Darbar to taste Kalabhu |url=https://m.banglanews24.com/national/news/bd/608824.details |work=Banglanews24.com |language=bn |access-date=30 March 2020 |archive-date=9 August 2019 |archive-url=https://web.archive.org/web/20190809062215/https://m.banglanews24.com/national/news/bd/608824.details |url-status=dead}}</ref> and Dhaka.<ref>{{cite news |script-title=bn:ঢাকায় চাটগাঁইয়া স্বাদ |trans-title=Taste of Chatgaya in Dhaka |url=https://www.prothomalo.com/life-style/article/980044/%E0%A6%A2%E0%A6%BE%E0%A6%95%E0%A6%BE%E0%A7%9F-%E0%A6%9A%E0%A6%BE%E0%A6%9F%E0%A6%97%E0%A6%BE%E0%A6%81%E0%A6%87%E0%A7%9F%E0%A6%BE-%E0%A6%B8%E0%A7%8D%E0%A6%AC%E0%A6%BE%E0%A6%A6 |work=Prothom Alo |language=bn |access-date=30 March 2020}}</ref> This dish is often eaten at mezban feasts, at the Muslim holiday of Eid,<ref>{{cite news |title=Spicy Kala Bhuna |url=https://www.daily-sun.com/post/413109/Spicy-Kala-Bhuna |work=Daily Sun |access-date=26 December 2025 |date=4 August 2019}}</ref> at Bengali Muslim weddings,<ref>{{cite news |title=Wedding menu through the ages: From Polao-Korma to Kacchi Biryani |url=https://www.tbsnews.net/feature/food/wedding-menu-through-ages-polao-korma-kacchi-biryani-47057 |access-date=26 December 2025 |work=The Business Standard |date=23 February 2020 |quote=The traditional entre – a colourful plate of seasonal fruits – is long gone. The latest popular edition is naan, beef kala bhuna, and desi style Chinese vegetables.}}</ref> and in sehri or iftar during the time of Ramadan.<ref>{{cite news |last=Jahan |first=Nusrath |title=What's for iftar? A refreshing take on the typical Bangladeshi spread |url=https://www.thedailystar.net/lifestyle/news/whats-iftar-refreshing-take-the-typical-bangladeshi-spread-3839056 |work=The Daily Star |date=3 March 2025 |archive-url=https://web.archive.org/web/20250303173710/https://www.thedailystar.net/lifestyle/news/whats-iftar-refreshing-take-the-typical-bangladeshi-spread-3839056 |archive-date=3 March 2025}}</ref> In Old Dhaka, restaurant dishes in the 1960s included ''Nehari Bhuna'' (spicy goat or beef shank soup) and ''Magaj Bhuna'' (spicy sauteed goat brain).<ref>{{cite web |last=Choudhury |first=Ziauddin M. |title=Food and Eateries of Old Dhaka |url=https://www.scribd.com/document/36012315/Food-and-Eateries-of-Old-Dhaka |website=Scribd |access-date=30 January 2026}}</ref> A characteristic Dhaka curry, ''bhuna khichdi'', is made with lentils and rice.<ref name="Sengupta 2023"/>

== In Britain ==

Bhuna is one of the styles of curry commonly served in Indian restaurants in Britain, alongside popular dishes like chicken tikka masala, Madras curry, and korma.<ref name="BBC Ultimate Guide">{{cite web |title=From balti to bhuna: the ultimate guide to curry |url=https://www.bbc.co.uk/programmes/articles/3jPY8xvk41DrT93Lw4XPk1w/from-balti-to-bhuna-the-ultimate-guide-to-curry |publisher=BBC Radio 4 |access-date=2 November 2025}}</ref><ref name="British Curry Guide"/> Until the early 1970s, most of these restaurants were owned and run by migrants from Sylhet in East Pakistan, which became Bangladesh in 1971.<ref name="Curry Scene 2006">{{cite web |title=UK Curry Scene |url=http://www.curryhouse.co.uk/scene/ethnshow.htm |url-status=live |archive-url=https://web.archive.org/web/20060924204646/http://www.curryhouse.co.uk/scene/ethnshow.htm |archive-date=24 September 2006 |access-date=12 December 2006}}</ref> Bhuna has been described as "a curry-house favourite".<ref name="Burnett-Hall">{{cite web |last1=Burnett-Hall |first1=Tamsin |title=Lamb bhuna |url=https://www.sainsburysmagazine.co.uk/recipes/mains/lamb-bhuna |publisher=Sainsbury's Magazine |access-date=2 February 2026}}</ref> According to the British Curry Guide, the high heat of frying produces a "deep, caramelized flavor".<ref name="British Curry Guide">{{cite web |title=Bhuna |url=https://britishcurryguide.co.uk/recipes/bhuna |website=British Curry Guide |access-date=30 January 2026}}</ref> BBC Food presents a variant recipe using chicken rather than red meat.<ref name="Gowardhan">{{cite web |last=Gowardhan |first=Maunika |title=Chicken bhuna |url=https://www.bbc.co.uk/food/recipes/bhuna_murgh_masala_90385 |publisher=BBC Food |access-date=30 January 2026}}</ref> A vegetarian bhuna can be made using South Asian paneer cheese.<ref name="Everett 2023">{{cite web |last1=Everett |first1=Thea |title=Discover 11 budget paneer recipes that’ll shake up your weekly rotation |url=https://www.deliciousmagazine.co.uk/discover-11-budget-paneer-recipes-thatll-shake-up-your-weekly-rotation/ |website=Delicious Magazine |access-date=2 February 2026 |date=April 2023}}</ref> The British television chef Nadiya Hussain proposes a crab bhuna,<ref>{{cite web |last=Hussain |first=Nadiya |author-link=Nadiya Hussain |title=Recipes: Crab Bhuna |url=https://www.nadiyahussain.com/recipe/crab-bhuna/ |website=Nadiya |access-date=2 February 2026 |date=7 June 2024}}</ref> and a quick lamb bhuna with the sauce ingredients and oil ground to a fine paste.<ref name="Hussain BBC">{{cite web |last=Hussain |first=Nadiya |author-link=Nadiya Hussain |title=Nadiya's lamb bhuna |url=https://www.bbc.co.uk/food/recipes/lamb_bhuna_with_garlic_27184 |publisher=BBC Food |access-date=2 February 2026}}</ref>

In Glasgow, Scotland, a "Full Bhoona" originally meant a lamb bhuna with a large side salad at the Koh-i-Noor restaurant, opened in 1964. It became a stock phrase meaning "giving [something] every effort".<ref name="Full Bhoona 2017">{{cite web |title=The Full Bhoona: History, Memories, and Recipes |url=https://booksfromscotland.com/2017/12/full-bhoona-history-memories-recipes/ |website=Books from Scotland |access-date=30 January 2026 |archive-url=https://web.archive.org/web/20191016192511/https://booksfromscotland.com/2017/12/full-bhoona-history-memories-recipes/ |archive-date=16 October 2019 |date=December 2017 |url-status=live}}</ref>

== References ==

Category:Bangladeshi meat dishes Category:Bengali cuisine