Topic: What is the "Bhoona" (or "Bhuna", or "Bhunao") Technique used in Indian Cooking?

[ELW]

The term 'bhoona' as being used here refers to a process, that process being the frying of spices in hot oil. The dish Bhuna is derived from the same word but refers to a particular dish rather than the process. In much the same way that Masala, which means 'spices' in Hindi or simply 'spice mix' is used in the dish 'Chicken Tikka Masala'.

I see bhoona, buna, bhuna, sometimes on the same menu, which is the process & which is the dish? 
Korma, I was told is traditionally a cooking method of braising 

ELW

[Cory Ander]

I think that's an excellent definition Spicey.

I only wish that those that allude to "knowing better" would also respond...you know, in the spirit of the forum and for the benefit of all..... :

[Razor]

I think that's an excellent definition Spicey.

I only wish that those that allude to "knowing better" would also respond...you know, in the spirit of the forum and for the benefit of all..... :

Unfortunately, I fear that many members would prefer to keep their 'understanding' of the definition of 'Bhoona' to themselves, in fear of ridicule should their 'understanding' differ somewhat to both yours and Spicey's excellent definitions.

Such a shame...!

[Cory Ander]

I think that's an excellent definition Spicey.

I only wish that those that allude to "knowing better" would also respond...you know, in the spirit of the forum and for the benefit of all..... :

Unfortunately, I fear that many members would prefer to keep their 'understanding' of the definition of 'Bhoona' to themselves, in fear of ridicule should their 'understanding' differ somewhat to both yours and Spicey's excellent definitions.

Such a shame...!

The "shame" is that they appear to ridicule others for not understanding (or doing) it, but aren't prepared to elaborate for the benefit of all members!

I'm sure that if you, or others, have other definitions, or explanations, then we'd all be pleased to hear it?

[Razor]

I think that's an excellent definition Spicey.

I only wish that those that allude to "knowing better" would also respond...you know, in the spirit of the forum and for the benefit of all..... :

Unfortunately, I fear that many members would prefer to keep their 'understanding' of the definition of 'Bhoona' to themselves, in fear of ridicule should their 'understanding' differ somewhat to both yours and Spicey's excellent definitions.

Such a shame...!

The "shame" is that they appear to ridicule others for not understanding (or doing) it, but aren't prepared to elaborate for the benefit of all members!

I'm sure that if you, or others, have other definitions, or explanations, then we'd all be pleased to hear it?

No CA, I don't offer any other definition as your's and Spicey's definitions are absolutely perfect in every way.

[Cory Ander]

No CA, I don't offer any other definition as your's and Spicey's definitions are absolutely perfect in every way.

Sorry Ray, that seems, to me, to be a rather pathetic and weak response to the original question 

It's hardly going to aid other members understanding of "important techniques", now, is it?

[PaulP]

In my 50 Great Curries of India cookbook I think the author also describes a bhuna process as using the oil, spices and meat together with no extra water. In this case it is the meat itself that is limiting the oil temperature from burning the spices.

Paul

[Razor]

No CA, I don't offer any other definition as your's and Spicey's definitions are absolutely perfect in every way.

Sorry Ray, that seems, to me, to be a rather pathetic and weak response to the original question 

It's hardly going to aid other members understanding of "important techniques", now, is it?

Bloody hell CA, your hard to please.  How can I improve on what you have already said, what is it that you want me to say?

Ray :

[Cory Ander]

No CA, I don't offer any other definition as your's and Spicey's definitions are absolutely perfect in every way.

Sorry Ray, that seems, to me, to be a rather pathetic and weak response to the original question 

It's hardly going to aid other members understanding of "important techniques", now, is it?

Bloody hell CA, your hard to please.  How can I improve on what you have already said, what is it that you want me to say?

Ray :

Good question Ray,

I'm sorry if I read your above response as being very facetious and as largely nonconstructive 

But, I would prefer that, instead of appearing to argue the toss, for the sake of it, you encourage others to contribute their opinions on my original post in this thread (and in the spirit in which my thread was intended). 

[Razor]

CA,

I wasn't trying to argue the toss, just offering a reason as to why many would be reluctant to post in these threads. 

This forum is a great source of information and is extremely useful to experienced and novice cooks alike.  Where the forum lets itself down, and by 'itself' I mean ourselves, is our sometimes 'over the top, vicious, sarcastic, belittling and totally repugnant responses to other members just because we've missinterpreted their post or their opinions differ somewhat.  I'm as guilty of this as anyone for which I'm not proud of.

Ray