Bukhara is a restaurant institution such that it has included accolades of best Indian restaurant in the world, best restaurant in India and the Top 50 San Pellegrino Asia restaurants list (peaking at #26 in 2012). I had a tough time deciding between ITC Maurya's two outstanding restaurants (the other being Dum Pukht, which has also been in the SP Top 50 and rivals Bukhara in terms of foodiness) but after the Bollywood Masala challenge, Bukhara won out. The article I found online that included all the top end Delhi restaurants on my list (http://www.traveller.com.au/india-the-battle-for-delhis-bellies-36qux) influenced my decision of what I wanted to order - raan and dal.
Despite having a booking, it seems it's more a matter of waiting for a table after you arrive. During this time, the bar is open to serve and a quick glance at the cocktail menu lead to two delicious combinations - Dilli High 5 and Spice Route. Soon after a table was ready. The menu imprinted on two wooden boards is presented.
Whilst waiting for the food to arrive, I couldn't help but wander around and watch the chefs at work through the transparent screen especially the large kebabs hanging high and the enormous dexterity required to manipulate a large naan.
- Naan Bukhara (Rs. 1525) – the waiter insisted this was only for 6-8 people but I just wanted to have one on the table. It was huge with some crisp edges and some soft breadier parts. Definitely not the best naan I've had but it was fine to eat with the other dishes and create little sandwiches. I ate about half of it myself;
- Sikandari Raan (Rs. 2925)(whole leg of spring lamb, braised in a marinade of malt vinegar, cinnamon, black cumin, red chilli paste & finished in the Tandoor) – a nicely spiced, seasoned salty flavour with soft juicy meat. It could have been more tender but was certainly acceptable;
- Dal Bukhara (Rs. 795)(harmonious blend of black lentil, tomatoes, ginger & garlic, simmered overnight on slow charcoal fire, finished with cream & served with a dollop of unsalted butter) – what an incredible dish! The lentils had been smoothed into a creamy smokey buttery product that was so rich and luxurious. Sensational. A whole different universe to the dal makhani from other places.
Coriander sauce was nice and spicy and tangy and acted like the Indian version of tzatziki in a souvlaki binding the ingredients together.
The meal was extremely memorable considering how long I had been anticipating it, the reputation of the restaurant, the luxury of the hotel and the heavenliness of the Dal Bukhara.
Next time I would order small breads and thus a variety of them and pick something else instead of the raan (unless I had a group of people to share this and kababs with).