According to the culture, in Muslim families, "Bhuna" (e.g. Bhuna Gosht) is more common than "Koshano" (e.g. Kosha Mangsho) . Kosha is mostly used in Bengali Traditional cooking! I seriously found this information useful. According to Chef, Bhuna is a form where the main protein (mostly) is fried and the end result is a semi-dry dish. Kosha as well is a semi-dry form however the cooking process is completely different. Coming back to Kala Bhuna, I was told Chittagong is famous for this dish however, this is available all through Bangladesh. This is, however, a documented information This dish is signified by the color which is almost blackish. Beef is the best-suited meat while making Kala Bhuna as the temperature needed for the blackish color is ideal for cooking Beef. Below are a few important notes related to Traditional Kala Bhuna. I have had a few useful tips from my house-help, Chef, as well. Her family runs a Beef Kebab shop in the small town in Old Dhaka ...
Personal Digital Cook-Book by: Opu