 Beef Kala bhuna | |
| Alternative names | Kalo bhuna, Kalo vuna, Hala ভুন |
|---|---|
| Type | curry |
| Course | main course |
| Place of origin | Bangladesh |
| Region or state | Chittagong Division[1] |
| 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 meatcurry made ofbeef ormutton, originated inChittagong,Bangladesh.[1][3] Different types of spices are needed to prepare this traditional dish of Chittagong. InBengali, the wordkala meansblack andbhuna denotes aSouth Asian style of cooking where spices and ingredients in curries are fried until richly flavoured and thickened. Kala bhuna gets its name from its appearance, as the meat goes blackish during a long process of deep frying it with plenty of spices.[4] It has become popular also in other Bangladeshi cities likeSylhet,[5]Khulna,[6]Dhaka[7] etc. Nowadays, this dish is a favourite delicacy inmezban feasts, atthe Muslim holiday of eid,[8]Bengali Muslim weddings,[9] and insehri oriftar during the time ofRamadan.[10] Usually, Kala bhuna is eaten withplain rice,pilao,paratha,naan orroti.
Kala bhuna can be made of both beef and mutton, but beef is more popular. This meat dish is cooked with various ingredients by adding them gradually. The ingredients used in it arebeef ormutton, chopped and cubedonion,ginger,garlic,chili,cumin,coriander,cardamom,cinnamon,cloves,turmeric,black pepper,salt,mustard oil,garam masala,nutmeg, and toasted cumin.[11]
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.
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