CLICK ON THE MAIN PHOTO ABOVE TO VIEW CAPTIONS IN GALLERY FORMAT
Image 1: www.itcwelcomgroup.in
The restaurant is located in the most luxurious hotel in New Delhi, ITC Maurya Sheraton, a popular lodging for all the rich and famous. Bukhara is apparently Bill Clinton's favourite Indian cuisine.
Image 2: We had a bottle of Peter Lehmann 2004 Barossa Shiraz for INR 3960 as it was strongly recommended by the server. Strong aroma of black cherries with a long spicy finish complemented the meats very well. But USD$100 is definitely a huge markup!
Image 3: Although very flavourful, the whole meal was pretty dry as everything was cooked in Tandoor (traditional clay oven). They encouraged us to eat with our fingers instead of knives and forks. In addition, food presentation is definitely lacking -- it was simply cooked meat dumped on a plate!
Image 4: Murgh Malai Kabab INR 1400
Creamy kabab of boneless chicken blended with cream cheese, malt vinegar, green chili and coriander, grilled in Tandoor.
Image 5: Barrah Kabab INR 1400
Chargrilled leg of lamb marinated in yoghurt, malt vinegar, and spices.
Image 6: Murgh Tandoori ("King of Kabab") INR 1400
Whole chicken, marinated in yoghurt, malt vinegar, ginger-garlic, lemon juice, red chilies, yellow chilies, garam masala, skewered and cooked in Tandoor.
Image 7: Sikandari Raan INR 1400
Whole leg of lamb braised in malt vinegar, cinnamon, black cumin, red chili, and grilled in Tandoor.
Image 8: Tandoori Phool INR 1200
Cauliflower florets seasoned with yellow chili and spices, coated with spiced butter batter of gram and “ajwain†deep fried, skewered and chargrilled.
Image 9: Dal Makhani Bukhara INR 530
A harmonious blend of black lentil, tomato, ginger and garlic, simmered overnight on slow charcoal fire, finished with cream and served with a dollop of unsalted butter. This was the best item of the evening - creamy, flavourful, and a hint of smokiness.
Image 10: Naan Bukhara INR 1200
Our server recommended this table-size plain naan which was enough to feed 10 hungry people. With only five of us, we left three quarters untouched! We should have tried a variety of regular-size naans instead.
Image 11: Gulab Jakun INR 450
Reduced milk dumplings stuffed with pistachio and cardamom, deep fried and soaked in sugar syrup. Sweet, very sweet!
Image 12: Pista Kulfi INR 450
And our last dessert, rich and creamy frozen custard with almonds, served with corn starch vermicelli and rose syrup. It was awkward to finish the meal with sweet vermicelli!