 Beef Kala bhuna | |
| Alternative names | Kalo bhuna, Kalo vuna, Hala bhuno |
|---|---|
| Type | curry |
| Course | main course |
| Place of origin | Bangladesh[1] |
| Region or state | Chittagong |
| Associatedcuisine | Bangladesh |
| Serving temperature | hot |
| Main ingredients | beef (ormutton),Bangladeshi spices |
| Variations | Mezbani Kala bhuna |
Kala bhuna (Bengali:কালা ভুনা,Chittagonian:হালা ভুনো,romanized: Hala bhuno[2]) is a meat curry made ofbeef ormutton, originated inChittagong,Bangladesh.[1][3] Different types of spices are needed to prepare this traditional dish of Chittagong. InBengali, the wordkala orkalo meansblack andbhuna means Curry. Kala bhuna gets its name from its appearance, as the meat goes blackish during a long process of deep frying it with a plenty of spices.[4] It has become popular also in other Bangladeshi cities likeSylhet,[5]Khulna,[6]Dhaka[7] etc. Nowadays, this dish is also a favorite delicacy inmezbans,weddings,eids and insehri oriftar during the time ofRamadan. Usually, Kala bhuna is eaten withplain rice,polao,porota,naan orruti.
Kala bhuna can be made of both beef and mutton, but beef Kala bhuna is more popular. This meat dish is cooked with various ingredients by adding them gradually. The ingredients used in it are as follows:[8]
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