BUKHARA, ITC Maurya - Celebrating 35 Glorious Years of the Globe's Finest Indian Cuisine
Bukhara at New Delhi's ITC Maurya has kept alive the flame of Frontier traditions, pioneering culinary marvels that have often been imitated, but never been matched. Chef Manjit Gill, Corporate Chef, ITC Hotels, takes time out to explain the patience it took the first team to hit upon the right mix of ingredients for each of their tandoor masterpieces. Testament to the perfection of those original formulations, is that the menu has never had to be changed since it premiered 35 years ago. He reveals -- "the art of tandoori cooking is maintaining the temperatures of the tandoor; one has to always keep looking at the kebabs in the tandoor. You can't just leave them". Ten-time winner of the Times Food Award, four-time winner of the Restaurant Magazine's Best Indian Restaurant in the World and three-time winner of the Miele Asia Award, Bukhara has most recently been named Best Restaurant in India 2014 by S.Pellegrino. In its 35th year of keeping alive the flame and flavours of the North West Frontier, Bukhara invites regulars and newcomers to a taste of the Globe's Finest Indian Cuisine and an experience of a lifetime.