Kala bhuna (Bengali: কালা ভুনা, Chittagonian: হালা ভুনো, romanized: Hala bhuno[2]) is a meat curry made of beeformutton, originated in Chittagong, Bangladesh.[1][3] Different types of spices are needed to prepare this traditional dish of Chittagong. In Bengali, the word kalaorkalo means black and bhuna means deep fry. 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 like Sylhet,[5] Khulna,[6] Dhaka[7] etc. Nowadays, this dish is also a favorite delicacy in mezbans, weddings, eids and in sehrioriftar during the time of Ramadan. Usually, Kala bhuna is eaten with plain rice, polao, porota, naanorruti.
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 |
| Associated cuisine | Bangladesh |
| Serving temperature | hot |
| Main ingredients | beef (ormutton), Bangladeshi spices |
| Variations | Mezbani Kala bhuna |
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]
