Bukhara, which will begin celebrating its 45th anniversary this weekend, is now the most famous Indian restaurant in the world. Nearly every US President since Bill Clinton has eaten Bukhara's food. So have many British Prime Ministers, including Tony Blair, who praised the kababs. Bukhara claims that even Prince Philip, hardly my idea of a global gourmet, liked the murg malai tikka.
The restaurant's fans include such rock stars as Mick Jagger. Among the world's greatest chefs, it is a legend. Massimo Bottura loved it. So did Mauro Colagreco. When I took Heston Blumenthal for dinner there, it turned out that not only had he been there before, he also knew JP Singh, the chef. The two men had a conversation about the right time to add the yogurt to a marinade. What Heston hadn't eaten before was Bukhara's giant naan. (I still have the picture!)
There are thousands of restaurants selling kababs in Delhi. So, what makes Bukhara special? Certainly, no one had expected Bukhara to reach these heights when the restaurant opened in 1978. It was actually an afterthought. AN Haksar, the legendary former chairman of ITC, had long dreamt of opening a spectacular Delhi hotel. He wanted Delhi's Maurya to be known for the excellence of its food.
ãã®èšäºã¯ Brunch ã® March 30, 2024 çã«æ²èŒãããŠããŸãã
7 æ¥éã® Magzter GOLD ç¡æãã©ã€ã¢ã«ãéå§ããŠãäœåãã®å³éžããããã¬ãã¢ã ã¹ããŒãªãŒã8,500 以äžã®éèªãæ°èã«ã¢ã¯ã»ã¹ããŠãã ããã
ãã§ã«è³Œèªè ã§ã ?  ãµã€ã³ã€ã³
ãã®èšäºã¯ Brunch ã® March 30, 2024 çã«æ²èŒãããŠããŸãã
7 æ¥éã® Magzter GOLD ç¡æãã©ã€ã¢ã«ãéå§ããŠãäœåãã®å³éžããããã¬ãã¢ã ã¹ããŒãªãŒã8,500 以äžã®éèªãæ°èã«ã¢ã¯ã»ã¹ããŠãã ããã
ãã§ã«è³Œèªè ã§ã? ãµã€ã³ã€ã³
Hitting the wrong note
Even hitmakers can have epic fails. Here are 10 bands that named themselves in haste, only to repent at leisure
A walk to remember
As India celebrates 25 years of Fashion Week, here's your front-row seat to the first edition, in 2000. The models, the designs, the gossip, the backstage drama, and those after-parties!
Before the tea gets cold
Sudhir Patwardhan's paintings show a Mumbai that viewers may find familiar. But look closer. The details tell new tales, trigger universal questions
Who's the third world now?
There was a time when Egypt or Lagos were considered lawless lands. Now one has to be on guard in London and Paris
Spice routes and detours
More and more countries are discovering that packaged Indian spices are contaminated. Back home, they're so convenient and trusted, we didn't think to look closer. It's time to rework this recipe
Murder, she rewrote
What's better than a woman detective? A team of two. New shows and films are making the most of the partnership, giving crime drama and comedy an edge
What broth this on?
Hopeless ramentic? Slurp up this guide and order the best bowl, every time
Unconventional habits
There's so much more to nuns and convent education than what shows up on screen. Why do the cliches persist?
Photos or pulp fictions?
Gauri Gill's portraits showcase ordinary folks, doing ordinary things, but wearing extraordinary masks. See why the quirky series offers more than what meets the eye
Hear it from a reliable sauce
Kikkoman launched a dark soya sauce for the Indian market after realising that Indians expect Chinese and pan-Asian dishes to have a rich, dark colour. It mimics the taste profile of the flagship Kikkoman soya but has a different colour.