BHUNA ALOO – North india

Roasted new potatoes simmered in a rich roasted shallot and tomato style bhuna sauce

Sadly seen in curry houses as a vegetarian side and often ‘extra hot’ is such a shame. The bhuna aloo showcases history and quality in vegetarian cuisine. India having the highest population of vegetarians per capita, the cuisine reflects this. Potatoes were introduced by the portuguese in the 16th century and became integrated in Indian cuisine across the whole country. The iconic bhuna technique is perfect for the potato as they’re roasted with spices, concentrating flavours and ideal partner for breads; it’s punchy flavour but shouldn’t ever be fiery.