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What does it matter what a bloody Bhuna looks like as long as it taste like one? This is a problem a lot of people have on here, they're far too hung up on what things look like rather than what it actually tastes like. It's substance, not superficiality.
What did your Green Tandoori taste of exactly. Just curious as you seem to eat and enjoy, just about anything in your experiments.
But to answer the point raised by Spicey, for me the argument is not so much does it matter what a bhuna looks like in the context of the thread it originated, rather that, is the bhuna still a bhuna when it's swimming in sauce?
The Indian Garden offers Karahi Chicken that is cooked and served in the Karahi. The dish consists of quartered half onions, same again in red and green peppers and tomatoes, fried bhuna style in a very lightly reduced and minimal sauce. When I speak to Bangladeshi/Indian people about this, they often agree that this is how a good karahi should be.
Yet most restaurants seem to cook chopped onions and peppers in a frying pan with loads of base and transfer to karahi before serving. The two are completely different dishes and I would argue the latter is not a karahi just because it is simply served in the metal vessel.
I would even go as far to say that modern karahi and bhuna dishes look the same!
Of /course/ it matters what a bhuna looks like : we eat first with our eyes, then with our nose, and only finally with our taste buds. If it doesn't look right, it won't taste right, no matter how skillfully prepared.
I have eaten green tandoori chicken, and it tasted abominable : no matter how much I said to myself "the colour doesn't matter", it /did/ matter, and that is a basic fact of cuisine and the culinary art that we just have to accept.
Not in my opinion. It's about taste, taste, taste and taste again. Looks have nothing whatsoever to do with taste and I'll prove my point to you in what may be (for you) a painful way, but no offence is intended in anyway. Take a look at your chicken liver dish ... I can tell you what I think that looks like with a bit of coriander sprinkled on top, but you might think me somewhat rude in saying so.
As is so often the way on here, our opinions on this subject are almost diametrically opposed. I couldn't disagree with you more.
Once the food is cooked in a pan and transferred to the Karahi it sizzles and smokes and givesthat extra (burnt smokey flavour) to the final dish.
Just Googled the Haryali and have to say, it looks very off putting. I'm sure it's not of course, it'll just take a few beers to get the head round it.