Kala bhuna facts for kids
Kala bhuna
|
|
| Alternative names | Kalo Bhuna, Kalo Vuna, Hala Bhuno |
|---|---|
| Type | Dried Meat |
| Course | Entrée |
| Place of origin | Bangladesh |
| Region or state | Chittagong |
| Associated national cuisine | Bangladesh |
| Serving temperature | Hot |
| Main ingredients | beef (or mutton), Bangladeshi spices |
| Variations | Mezbani Kala Bhuna |
Kala Bhuna (Bengali: কালা ভুনা, Chittagonian: হালা ভুনো, romanized: Hala Bhuno) is a famous dark and tender dish native to Chittagong prepared with shoulder pieces of beef and traditional spices; usually served during Mezban. It was originally served during the early 17th century. However, the origin of the dish is unknown.
Bhuna (Chittagonian) means deep-frying; derived from Bhunna (Urdu) meaning to be fried and the word Kala means dark or black in Chittagonian.
Natives of Chittagong used to cover their fried dark and tendered beef dish using banana leaves and packed it for long tours on foot, nowadays aluminium foil is used instead of the traditional banana leaf. The first major innovation that led to what is now known as kala-bhuna was the use of special spices and the long frying technique. The dish was invented shortly as it was common for the people of the area around Chittagong to fry curried beef for an extended period in order to preserve it for a longer time. Kala bhuna is a delicacy in mezbans, weddings, eids, and in sehri or iftar during the time of Ramadan.
Ingredients
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:
- beef or mutton
- chopped and cubed onion
- ginger
- garlic
- chili
- cumin powder
- coriander powder
- cardamom
- cinnamon
- clove
- chilli powder
- turmeric powder
- black pepper
- salt
- mustard oil
- gorom moshla
- nutmeg powder
- toasted cumin powder
