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beef ‘bhuna' curry

my version — cooked with mustard oil, onion, garlic, ginger, tomato, cumin, coriander, turmeric, paprika, chili, cardamom, etc. -- garnished with okra; served with paratha...


"A Bhuna curry hails from Bangladesh or North East India. The term bhuna means a curry with a thick gravy. This curry with a thick but saucy gravy, loose enough to be able to mop up with a flatbread, like chapatis or paratha, and is equally as good with a plain rice dish.” -- Brian Jones
"A paratha (parāṇṭhā) is a flatbread native to the Indian subcontinent, where wheat is the traditional staple. Paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough." -- Wikipedia


© Faisal Hoque