Bukhara
You have to be a pretty confident chef to etch your menu into a slice of tree trunk - no reprinting at short notice to get rid of a poor selling dish. There are no such problems at Bukhara where they haven't changed an item since they opened back in 1978. Pull up a stool in the cosy cave-like restaurant, tie on a signature Bukhara apron and dig into to some seriously robust North-West Frontier cuisine. Chef JP Singh continues the traditions set by the late Mandanlal Jaiswal, such as slow cooking the famous Dal Bukhara overnight using only the heat from the cooling tandoor ovens. The resulting lentil dal, flavoured with tomatoes, ginger, garlic and enough butter to stun an ox, is richly addictive, and one of the reasons world leaders like Bill Clinton and Vladimir Putin can't stay away from the place.
Behind the stove:
Executive Chef JP Singh
What they say:
"Quite simply, the food here is some of the most intense, dramatic and pleasing I have had in a long time." Patricia Wells, International Herald Tribune
New dish of the year:
The menu has remained exactly the same since the restaurant opened in 1978. Famous for its meat dishes, the tandoori pomfret flavoured with yellow chili, masala and turmeric shows how good the restaurant's lesser celebrated fish dishes can be.
Not a lot of people know that:
Chef JP Singh has appeared on the cover of Fortune magazine
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