::About Bukhara::
Established in 1978, Bukhara has consistently managed to be one of the frontrunners amongst the best Indian restaurants across the globe. Bringing together the charm of the rustic terrain of the Northern part of the country and vibe of a gourmet fine-dine restaurant, Bukhara has earned its place as one of the most important culinary landmarks of the capital city. For over three decades, Bukhara has managed to retain popularity serving its patrons with the same great taste and impeccable service.The rustic charm of the stone clad walls hung with traditional carpets, wooden pillars, rough-hewn furniture and copper utensils suspended from the ceiling clubbed with the uniquely crafted earthenware crockery and the wooden block painted menu give it the perfect ambiance that has been admired by several lovers of art and beauty.
Bukhara stands out for its delicious presentation of North Indian cuisine and is has gained popularity globally. Noted celebrities and famous personalities like former U.S. President Bill Clinton, current Russian President Vladimir Putin and British Prime Minister David Cameron have visited the restaurant and absolutely loved it.
In 2009, US Secretary of state Hillary Clinton, also visited the restaurant, the "Hillary Platter" later became part of the menu, which included the dishes ordered by her. Quite similar to the "Presidential Platter" which was based on the non-vegetarian dishes ordered by Bill Clinton during his visit.
The President of Singapore Seellapan Rama has also graced the restaurant with his presence. In january 2012, Arnold Schwarzenegger visited the restaurant for dinner and enjoyed the restaurant's iconic giant naan breads that as long as 4 feet!
Did you know that Bukhara’s robust North Indian flavours also served as an inspiration behind MF Hussain’s trademark horse painting? It was while dining at the restaurant, that MF Hussain got one of his most cherished muse. The powerful image has been replicated on the collectors’ edition Bukhara apron.
Bukhara aims to present the ancient Indian art of cooking food in clay oven (tandoors), which is rooted in the rich culinary history of India. Certain culinary practices and cooking techniques followed by master chefs at Bukhara also resonate with international initiatives like the ‘Slow Food Movement’.
In order to maintain consistency in quality and flavour, chefs at Bukhara follow strict food guidelines. For example, the prawns have to be 80 grams or more. Even if it is 79 grams, it is 'rejected' in the Bukhara kitchen. Bukhara has won many prestigious awards both in India and abroad. Bukhara has also found a place in the New York best seller ‘Thousand Places To See Before You Die’ by author Patricia Schultz. If you are looking for some serious north-Indian fare, with authentic flavours, Bukhara is the place to be.
Featuring the robust cuisine of India’s North West Frontier, Bukhara preserves and showcases a traditional Indian style of cooking – the art of the tandoor.
Tandoori JhingaJumbo prawns marinated in an ‘ajwain’ (carom seeds) flavoured mixture of yoghurt, red chillies, and turmeric and garam masala, skewered and roasted over charcoal fire.Champagne Moet &Chandon ‘Spécial Cuvée' Brut, France
Beautiful aromatic complexity with hints of roasted apple and bubbles, harmonizes with the natural flavours of the prawns and the oaky character of the Champagne goes well with the smoky texture of the dish.—™
Murgh Malai Kabab
Creamy ‘kababs’ of boneless chicken blended with cream cheese, malt vinegar, green chilli and coriander, grilled in the tandoorDomaine Schlumberger Pinot Gris Grand Cru ‘Kitterle’, Alsace, France
Flavours and aromas are sweet spices with a hint of smoky oak - complements the creamy texture of the chicken—™
Seekh Kabab
Tender lamb mince, mixed with ginger, green chillies and coriander, spiced with royal cumin and saffron, skewered and grilled over charcoal fireCraggy Range ‘Gimblett Gravels’ Merlot, New Zealand
The wine has a pure fruit core with fine dusty tannins and a long finish. The dark red fruit flavours is the perfect accompaniment for the lamb.—™Sikandari Raan
Whole leg of spring lamb, braised in a marinade of malt vinegar, cinnamon and black cumin braised in the marinade, skewered and then finished in the tandoor.Paired with Masi Costasera Amarone Della Valpolicella, Italy
Rich, powerful bouquet aromas of herbs and spices. The strong tannins help cut through the lamb and the strong, spicy & smoky flavours of the wine bring out the intense flavours of the raan.
Dal Bukhara
A harmonious combination of black lentils, tomatoes, ginger and garlic simmered overnight on slow charcoal fire and finished with cream, served with a dollop of unsalted butter.Assorted Indian Breads—™Gulab Jamun
Reduced milk dumplings deep fried and served soaked in sugar syrupKulfi
Rich and creamy frozen dessert with corn starch vermicelliGunderloch 'Nackenheim Rothenberg' Riesling Auslese, Germany
Compliments the saffron and pistachio kulfi with its intense, explosive, sweet flavours of citrus, lime and a long finish.AN EXCLUSIVE VEGETARIAN SELECTIONPaneer Tikka
Fresh cottage cheese, marinated in fresh cream, gram flour, ‘ajwain’ (carom seeds) and yellow chillies, skewered and grilled in the tandoor.Champagne Bollinger ‘Spécial Cuvée' Brut, France
Beautiful aromatic complexity with hints of roasted apple and bubbles that help maintain the delicate flavours of the paneer tikka. The oaky and woody character of the wine complements the smokiness of the paneer.—™Tandoori Aloo
Scooped potatoes stuffed with potato hash, raisins, cashew nuts, chopped green chillies and green coriander, skewered and roasted in the tandoor.Domaine Schlumberger Pinot Gris Grand Cru ‘Kitterle’, Alsace, France
Flavours and aromas are sweet spices and a hint of smoke or wet wool—™Tandoori Phool
Cauliflower florets seasoned with yellow chili, and spices, coated with spiced batter of gram flour and ajwain (carom seeds), deep fried, skewered and char grilled.Craggy Range ‘Gimblett Gravels’ Merlot, New Zealand
Pure Red fruit core with fine, dusty tannins of the wine goes well with the carom seed flavours of the dish—™
Tandoori Salad
Onions, capsicum, tomatoes, paneer & pineapple, seasoned with spicy mixture of chaat masala, yellow chillies, ‘garam masala’, black cumin & lemon juice, skewered one after the other, sprinkled one after the other, sprinkled with oil and grilled in tandoor.Dal Bukhara
A harmonious combination of black lentils, tomatoes, ginger and garlic simmered overnight on slow charcoal fire and finished with cream, served with a dollop of unsalted butter.Paired with Masi Costasera Amarone Della Valpolicella, Italy
Rich powerful bouquet aromas of herbs and spices paired with the complex flavours of Dal Bukhara with the woody, oaky character of the wine complementing the creamy finish of the dal.Assorted Indian Breads—™Kulfi
(Rich and creamy frozen dessert with corn starch vermicelli)Gulab Jamun
(Reduced milk dumplings deep fried and served soaked in sugar syrup)Gunderloch 'Nackenheim Rothenberg' Riesling Auslese, Germany
Compliments the saffron and pistachio kulfi with its intense, explosive, sweet flavours of citrus, lime and a long finish. ::Location and Contact Information::
Where: Diplomatic Enclave, Sadar Patel Marg, New Delhi, Delhi 110021
Contact: 011 4621 5124
12:30 PM to 2:45 PM, 7 PM to 11:45 PM
Established in 1978, Bukhara has consistently managed to be one of the frontrunners amongst the best Indian restaurants across the globe. Bringing together the charm of the rustic terrain of the Northern part of the country and vibe of a gourmet fine-dine restaurant, Bukhara has earned its place as one of the most important culinary landmarks of the capital city. For over three decades, Bukhara has managed to retain popularity serving its patrons with the same great taste and impeccable service.The rustic charm of the stone clad walls hung with traditional carpets, wooden pillars, rough-hewn furniture and copper utensils suspended from the ceiling clubbed with the uniquely crafted earthenware crockery and the wooden block painted menu give it the perfect ambiance that has been admired by several lovers of art and beauty.
Bukhara was established in 1978
Bukhara stands out for its delicious presentation of North Indian cuisine and is has gained popularity globally. Noted celebrities and famous personalities like former U.S. President Bill Clinton, current Russian President Vladimir Putin and British Prime Minister David Cameron have visited the restaurant and absolutely loved it.
Former US President Bill Clinton at Bukhara
In 2009, US Secretary of state Hillary Clinton, also visited the restaurant, the "Hillary Platter" later became part of the menu, which included the dishes ordered by her. Quite similar to the "Presidential Platter" which was based on the non-vegetarian dishes ordered by Bill Clinton during his visit.
The President of Singapore Seellapan Rama has also graced the restaurant with his presence. In january 2012, Arnold Schwarzenegger visited the restaurant for dinner and enjoyed the restaurant's iconic giant naan breads that as long as 4 feet!
Actor Arnold Schwarzenegger enjoying the iconic Naan at Bukhara
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Roger Federer at Bukhara
Did you know that Bukhara’s robust North Indian flavours also served as an inspiration behind MF Hussain’s trademark horse painting? It was while dining at the restaurant, that MF Hussain got one of his most cherished muse. The powerful image has been replicated on the collectors’ edition Bukhara apron.
Chelsea Clinton with the exceptional Kitchen team of Bukhara
Bukhara aims to present the ancient Indian art of cooking food in clay oven (tandoors), which is rooted in the rich culinary history of India. Certain culinary practices and cooking techniques followed by master chefs at Bukhara also resonate with international initiatives like the ‘Slow Food Movement’.
Burra Kabab at Bukhara
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The iconic Dal Bukhara, slow cooked for 18 hours
Sikandri Raan at Bukhara
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In order to maintain consistency in quality and flavour, chefs at Bukhara follow strict food guidelines. For example, the prawns have to be 80 grams or more. Even if it is 79 grams, it is 'rejected' in the Bukhara kitchen. Bukhara has won many prestigious awards both in India and abroad. Bukhara has also found a place in the New York best seller ‘Thousand Places To See Before You Die’ by author Patricia Schultz. If you are looking for some serious north-Indian fare, with authentic flavours, Bukhara is the place to be.
Murgh Malai Kabab at Bukhara
Featuring the robust cuisine of India’s North West Frontier, Bukhara preserves and showcases a traditional Indian style of cooking – the art of the tandoor.
Tandoori JhingaJumbo prawns marinated in an ‘ajwain’ (carom seeds) flavoured mixture of yoghurt, red chillies, and turmeric and garam masala, skewered and roasted over charcoal fire.
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Beautiful aromatic complexity with hints of roasted apple and bubbles, harmonizes with the natural flavours of the prawns and the oaky character of the Champagne goes well with the smoky texture of the dish.—™
Murgh Malai Kabab
Creamy ‘kababs’ of boneless chicken blended with cream cheese, malt vinegar, green chilli and coriander, grilled in the tandoorDomaine Schlumberger Pinot Gris Grand Cru ‘Kitterle’, Alsace, France
Flavours and aromas are sweet spices with a hint of smoky oak - complements the creamy texture of the chicken—™
Seekh Kabab
Tender lamb mince, mixed with ginger, green chillies and coriander, spiced with royal cumin and saffron, skewered and grilled over charcoal fireCraggy Range ‘Gimblett Gravels’ Merlot, New Zealand
The wine has a pure fruit core with fine dusty tannins and a long finish. The dark red fruit flavours is the perfect accompaniment for the lamb.—™Sikandari Raan
Whole leg of spring lamb, braised in a marinade of malt vinegar, cinnamon and black cumin braised in the marinade, skewered and then finished in the tandoor.Paired with Masi Costasera Amarone Della Valpolicella, Italy
Rich, powerful bouquet aromas of herbs and spices. The strong tannins help cut through the lamb and the strong, spicy & smoky flavours of the wine bring out the intense flavours of the raan.
Dal Bukhara
A harmonious combination of black lentils, tomatoes, ginger and garlic simmered overnight on slow charcoal fire and finished with cream, served with a dollop of unsalted butter.Assorted Indian Breads—™Gulab Jamun
Reduced milk dumplings deep fried and served soaked in sugar syrupKulfi
Rich and creamy frozen dessert with corn starch vermicelliGunderloch 'Nackenheim Rothenberg' Riesling Auslese, Germany
Compliments the saffron and pistachio kulfi with its intense, explosive, sweet flavours of citrus, lime and a long finish.AN EXCLUSIVE VEGETARIAN SELECTIONPaneer Tikka
Fresh cottage cheese, marinated in fresh cream, gram flour, ‘ajwain’ (carom seeds) and yellow chillies, skewered and grilled in the tandoor.Champagne Bollinger ‘Spécial Cuvée' Brut, France
Beautiful aromatic complexity with hints of roasted apple and bubbles that help maintain the delicate flavours of the paneer tikka. The oaky and woody character of the wine complements the smokiness of the paneer.—™Tandoori Aloo
Scooped potatoes stuffed with potato hash, raisins, cashew nuts, chopped green chillies and green coriander, skewered and roasted in the tandoor.Domaine Schlumberger Pinot Gris Grand Cru ‘Kitterle’, Alsace, France
Flavours and aromas are sweet spices and a hint of smoke or wet wool—™Tandoori Phool
Cauliflower florets seasoned with yellow chili, and spices, coated with spiced batter of gram flour and ajwain (carom seeds), deep fried, skewered and char grilled.Craggy Range ‘Gimblett Gravels’ Merlot, New Zealand
Pure Red fruit core with fine, dusty tannins of the wine goes well with the carom seed flavours of the dish—™
Tandoori Salad
Onions, capsicum, tomatoes, paneer & pineapple, seasoned with spicy mixture of chaat masala, yellow chillies, ‘garam masala’, black cumin & lemon juice, skewered one after the other, sprinkled one after the other, sprinkled with oil and grilled in tandoor.Dal Bukhara
A harmonious combination of black lentils, tomatoes, ginger and garlic simmered overnight on slow charcoal fire and finished with cream, served with a dollop of unsalted butter.Paired with Masi Costasera Amarone Della Valpolicella, Italy
Rich powerful bouquet aromas of herbs and spices paired with the complex flavours of Dal Bukhara with the woody, oaky character of the wine complementing the creamy finish of the dal.Assorted Indian Breads—™Kulfi
(Rich and creamy frozen dessert with corn starch vermicelli)Gulab Jamun
(Reduced milk dumplings deep fried and served soaked in sugar syrup)Gunderloch 'Nackenheim Rothenberg' Riesling Auslese, Germany
Compliments the saffron and pistachio kulfi with its intense, explosive, sweet flavours of citrus, lime and a long finish. ::Location and Contact Information::
Where: Diplomatic Enclave, Sadar Patel Marg, New Delhi, Delhi 110021
Contact: 011 4621 5124
12:30 PM to 2:45 PM, 7 PM to 11:45 PM
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