Bhuna is prepared using a technique typical of Indian cuisine: spices are seared and reduced over high heat until reaching a thick, low-liquid sauce, generously seasoned with fresh herbs. The result is an intense, concentrated curry, where every bite of meat is coated in a flavour-packed sauce, drier than a classic curry.
A dish with a story
The bhuna technique dates back to Mughal and Punjabi culinary traditions, used to intensify flavour without excess sauce.
It remains one of the most-used cooking methods in Indian home kitchens, guaranteeing a flavour-packed dish.
Today an essential classic on any curry menu, prized for its bold, generous character.
The word “bhuna” refers to a technique, not a fixed recipe: results can vary wildly from one restaurant to another.
Frequently asked questions
Is Bhuna spicy?+
It’s moderately spiced, without excess heat.
Which protein should I choose?+
Available with chicken, lamb, beef, chicken tikka, king prawns or in a plant-based/paneer version.
Is the dish liquid or thick?+
It’s a bhuna curry, so a thick, concentrated sauce, drier than a classic curry.
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