No.45

Bukhara

New Delhi, India

On the pass:

Executive chef JP Singh

Pastry chef:

Style of food:

Traditional north-west frontier Indian

Standout dish:

Dal Bukhara

Contact:

ITC Maurya Hotel, Diplomatic Enclave, Sardar Patel Marg, Chankyapuri, New Delhi, 110021

+91 11 4621 5152
http://www.itchotels.in/bukhara/

Rustic regional cooking that’s never gone out of style

Why go: Bukhara has introduced generations of diners to the rustic flavours of India's North West frontier with a menu that hasn’t changed in more than 35 years.

Must-order dishes: The restaurant has served more than 2.5 million plates of dal Bukhara – black lentils, tomatoes, ginger and garlic simmered over slow coal fires for 18 hours. Highlights from the tandoor oven include sikandri raan – spiced leg of lamb – and murgh malai creamy chicken kebab.

A bit of background: In the year 1900, the British demarcated the North West Frontier Province, which comprised parts of Afghanistan and pre-independence India. Delicately sliced cuts of meat, cooked in a tandoor, are a feature of the region's cooking.

What's the vibe? The dining room sports a rugged interior mixing stone walls, traditional Bukhara carpets and copper pots suspended from the ceiling. Diners sit at simple trestle tables and are given special aprons and encouraged to eat with their hands from earthenware crockery.

Famous guests: Popular with celebrities and heads of state, Bukhara has hosted the Clintons, Tony Blair, Arnold Schwarzenegger and the Indian cricket team over the years.

Fun fact: The restaurant's family naan is approximately four feet in diameter.

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