Tandoori delights: unchanged for 45 years, small menu and rustic decor make Bukhara’s timeless charm – Lifestyle News

They say that imitation is the sincerest form of flattery. Considering the number of restaurants “inspired” by Bukhara, ITC Hotels’ iconic brand has every reason to feel very honored. Whether it’s rival ventures with Bukhara written in large letters, blatant plagiarism in a small city like Chandigarh that copies the concept of the north-western frontier right down to the copper tumbler, or the spirit of Bukhara in the country. Even the ITC itself, which was replicated inside. However, under another name, Peshawari, this restaurant has been copied in various ways.

But what others haven’t had the courage to do remains the same for 45 years. Founded in 1978 at ITC Maurya, Bukhara was a brave concept to begin with, offering a very selective menu that focused solely on what they called appetizers. Kebabs and grilled dishes were the mainstay, and the experiment, which featured only the famous dal bukhara when it came to curry, was a big hit. Forty-five years later, it’s still the same menu, the same décor, and the same flavors.

There’s a reason why this city, a place frequented by world-famous people and heads of state, has existed forever without being trapped in a time warp. Forty-five years ago, in Bukhara, a principle was born that has become a restaurant buzzword today. Sustainable, slow-cooked, natural, farm-to-table, traditional…

Chef JP Singh, who has been with the restaurant since its early days, says: “Bukhara basically serves a nomadic cuisine. These tribes in the northwestern frontier regions cooked their food on fire at the end of the day. Similarly, in Bukhara the tandoor is the medium of cooking. Simple dishes with minimal spices and seasonings, and even oil, highlight the flavors of quality meats, paneer and vegetables.”

It is important to choose the produce accurately here. Meat must be a specific cut and weight. We ensure consistency in quality, such as large shrimp of a certain size and paneer with specified fat and moisture content.

Bukhara remains a solitary affair because of its focus on consistency of quality. To capitalize on Bukhara’s popularity, ITC experimented with independent Bukhara restaurants abroad, in New York and Singapore, but closed them all. “Back then, unlike now, it was difficult to obtain Indian ingredients abroad. And we did not want to compromise on the quality and standards of Bukhara, so we decided to close the outpost,” the company said. says chef Manisha Bhasin.

Today, the original restaurant in Delhi stands as it did decades ago. “We never felt the need to change anything. The dishes are popular and the decoration with stools is now a symbol of Bukhara. Moreover, even just one change can lead to even more… We keep everything as it was originally because it opens up new possibilities,” says Chef JP.

Stepping into the cave-like interior, diners are expected to eat with their hands, aprons wrapped around their necks, amidst rustic, basic decor, but the plates and presentation are… The luxurious atmosphere remains as it has always been. palate.