New Delhi, India
A timeless favourite: One of the most popular dining destinations in the Indian capital, Bukhara has attracted celebrities and heads of state from Roger Federer to Arnold Schwarzenegger over its 40-year lifespan. A mark of its success, the menu has barely changed since the beginning as customers return time and again to enjoy Bukhara classics.
What to eat: Tandoor-cooked meat and veg are the stars of the show at Bukhara, with popular dishes like such as murg tandoori, a whole chicken marinated in yoghurt and spices that customers are invited to tear apart with their hands. Every table should also feature a giant Naan Bukhara, a disc of bread as big as the table to be eaten alongside the show-stopping Dal Bukhara.
About the chef: A Bukhara lifer, JP Singh joined ITC Hotels in 1981 as a demi chef de partie and worked his way up to head chef at Bukhara at the ITC Maurya hotel in 1991. Now executive chef, he has fed presidents and travelled the world demonstrating his hearty, robust cuisine.
The vibe: Entirely unpretentious, Bukhara is all about having fun and enjoying the theatrics of the dining experience. Cutlery is not required and aprons are provided so that nothing takes away from the star of the show: the food.