Bhuna
Bhuna (pronunciation: /ˈbuːnə/) is a term commonly used in South Asian cuisine, particularly in India, Pakistan, and Bangladesh. It refers to a specific cooking process where spices are fried in oil to bring out their flavors, before the main ingredient is added.
Etymology
The term "Bhuna" originates from the Hindi word "भूनना" (bhūnā), which means "to roast". It is a cooking style used across the Indian subcontinent.
Cooking Process
In a Bhuna dish, the cooking process involves frying the spices at a high temperature. This is done to extract and release the oils and flavor. The main ingredient (such as meat or vegetables) is then added and cooked in this spice mixture, allowing it to absorb the flavors. The dish is then slowly cooked to reduce the resulting sauce until it is thick and coats the ingredients.
Related Terms
- Curry: A general term referring to a variety of dishes originating in the Indian subcontinent that use a complex combination of spices or herbs, usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies.
- Masala: A term used in South Asian cuisines (including Indian, Bangladeshi, and Pakistani cuisines) to describe a mixture of spices.
- Tandoor: A type of cylindrical clay or metal oven used in cooking and baking in the Indian subcontinent.
See Also
External links
- Medical encyclopedia article on Bhuna
- Wikipedia's article - Bhuna
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