Bukhara hardly needs my introduction or praise. For decades it has been the go-to restaurant that has defined Indian cuisine.
Bukhara is that restaurant that has led even culinary historians into folly, by them putting a regional restaurant, with a very finite focus, onto the mammoth genre that is Indian cuisine, and then describing it as the best of that class.
A daunting, harrowing and a gargantuan task that Bukhara has taken such high praise, misguided as it may be in the first place, in the correct way, and turned what could be an Achilles heel, into well deserved praise.
The restaurant has kept its dedicated and narrow focus. It has persevered and successfully preserved its reputation in a trade where trends are protean and customers fickle. It continues to wow and shine bright.
Contradicting the industry norm, Bukhara defies its peer, and only gets better in its service and ambience, not by change, but through evolution that is logical. The food maintains consistency and its defining taste. Never bowing to even momentary pressure around trends that could seem too strong to be ignored. In end, it seems to not matter what the moments popular indulgences might be, it is Bukhara that people go to with hunger for comforting and delicious excess.
Tandoor grilled meats and vegetables, slow cooked beans (Dal Bukhara), raita (yogurt with onions, cucumber and tomatoes) and tandoori breads have been its focus and mainstay. Like any definitive restaurant that takes itself seriously, Bukhara brings every meal to its correct close, with desserts that are as epic and best in class as the savory foods, upon whose execution, and epic following, it has built its name.
How lucky I was to have been dining with Richa @itchotels , Gunjan @gunjankhannabansal , Rohit @therohitbansal99 and Gurjeet at Bukhara this past weekend. It was like homecoming. A memorable feast.
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