What is Bhuna?

Bhuna is a technically Indian cooking technique in which the spices are fried in very hot oil, often until it creates a paste. For many people, however, the term Bhuna is used to indicate a curry bowl that was prepared using these fried spices. This type of curry usually consists of meat, vegetables or a combination of both, cooked and served in a strong, spicy sauce. It is common throughout the Bengal region of Northeast India and Western Bangladesh and is also a popular item menu in Indian restaurants in the US and Europe.

Spice pastes prepared using buno technique usually contain ginger, garlic and shallots. These ingredients are peeled and then fried in hot oil, often until they disintegrated to form a paste. This paste is then used for curry food.

Many of them known as Bhuna are curry, which were flavored using a spice paste prepared using the technique described above. It usually consists of meat such a lamb or chicken, along with vegetables like onionand pepper. In some cases it can be prepared with fish or vegetables themselves. Selected ingredients are cooked slowly in Bhuna Paste, which combines with meat juices and creates a small amount of strong sauce. In some variants, coconut milk is added to the ingredients during cooking, resulting in a sauce that is thinner but more abundant than traditional Bhunas.

Bhuna's origin can be traced to the Bengal region of northeastern India and Western Bangladesh. This method of cooking spices was originally used in the preparation of meals for Indian rulers and aristocrats. Over time, the technique "ran down" to the rest of the Bengal society and Bhuna became a popular dish between monarchs and inhabitants.

As Western people are increasingly familiar with South Asian culture and cuisine, the popularity of Bhuna has a shore far beyond the Indian coast. Became a well -known feature in the offer of Indian restaurants in USAnd in parts of Europe, especially in the UK countries. These restaurants usually serve it with the side of the rice saw, sometimes including a warm, flat Naan bread for soaking. Most of them prepare food using the selection of meat dinner and are willing to adjust their spicy level to suit the palaces of those who do not use strong spices common to Indian cuisine.