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A 45-year-old gastronomic legacy

We speak to JP Singh, chef culinaire at Bukhara, ITC Maurya, about the restaurant’s iconic menu and Tandoor-cooked Indian dishes served in a rustic-chic space

Chelsea Clinton with the team at Bukhara, ITC Maurya
Published on Mar 31, 2024 03:02 PM IST

Rude Food by Vir Sanghvi: Bukhara’s hands-on success

Bukhara, possibly the most famous Indian restaurant in the world, is 45 years old. No rice or cutlery, huge kababs and legendary dal. How do they pull it off?

The signature Dal Bukhara is the most copied restaurant-style dal in the world. (ITC Maurya)
Updated on Mar 29, 2024 04:00 PM IST

Spectator by Seema Goswami: Get vocal for local

Many people who travel abroad take in the sights, buy souvenirs, but stop short of trying the food. It’s a waste and a shame

When British chef Heston Blumenthal visited Delhi recently, he went to Bukhara just to eat the naan, dal and kebabs that the restaurant is known for. (Instagram/@spectatorseema)
Updated on Jul 21, 2023 05:24 PM IST

Plate tectonics: A Wknd interview with restaurateur Niyati Rao

Ekaa, just 14 months old, has made it onto the extended list of Asia’s 50 Best Restaurants. The dream is to create new Indian classics, says the 28-year-old.

‘Decades ago, someone came up with the idea of frying little puris and filling them up with spicy water. That’s how we got pani puri. I don’t want to give the world a new version of pani puri but maybe create something that a century from now could be perceived in the same way,’ says Rao. (HT Archives)
Updated on Aug 11, 2023 08:57 PM IST
ByKarishma Upadhyay
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