Bhuna

Bhuna (Bengali: ভুনা, Hindi: भुना), also written Bhoona, 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.