Bhuna, also written Bhoona, is a slow-roasted, dry style of curry, often made with meat, and originating from Bengal. It is characterised by the initial frying of an onion-based paste, followed by lon

Korma, kurma, qorma or qurma is a curry dish originating in the Indian subcontinent influenced by Mughlai cuisine, versions of which later were modified to Anglo-Indian and then to British tastes. It