Bukhara - ITC Maurya New Delhi

New Delhi Restaurant
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Brand
Built1978
Restaurant Price Range
Event Space
Seating Capacity
Standing Capacity
Diplomatic Enclave
Sardar Patel Marg, ITC Maurya
New Delhi 110021

About Restaurant

Cuisines

  • Indian

Hours

  • Monday - Sunday

    12:30pm-11:30pm

Awards

Golden Fork - 1991 Restaurant of the year for Indian Cuisine - 1998 Best Indian Restaurant In The World (UK based ‘Restaurant’ magazine) - 2002, 2003, 2004 & 2006 One Of The 50 Best Restaurants In The World (UK based ‘Restaurant’ magazine) - 2002, 2003, 2004 & 2006 Best Restaurant In Asia (UK based ‘Restaurant’ magazine) - 2008 Times Food Guide - Best North Indian Restaurant - 2003, 2004, 2006 - 2009

Amenities

Facilities

  • Internet Access

Nearby

More

World famous for its cuisine, from the North-West Frontier of India, Bukhara - ITC Maurya New Delhi brings alive the rustic flavors of North-West Frontier cuisine, traditionally prepared in a clay oven (tandoor). The ambiance is decidedly rugged and you can even watch your meal being prepared through the open display kitchen - a visual treat not to be missed. Rated amongst the top 50 restaurants in the world and the finest restaurant in Asia by ‘’Restaurant” magazine. A unique concept, the restaurant offers a sophisticated yet totally ethnic experience where the kitchen is part of the restaurant. The decor comprises stonewalls and flooring, hung with Bukhara carpets. Rough-hewn trestle tables and wooden stools complete the rugged look. Copper pots and urns are suspended from the ceiling and pillars; the crockery is earthenware in an earthy ochre colour, while the menu is painted on a block of wood. The chequered apron is also a totally novel concept that has become very popular. The view of the kitchen with the busy chefs adds to the warmth of the restaurant, inviting one to take time off to photograph the activity inside the kitchen. The speed by which the food is cooked and delivered to the tables justifies its claim of having one of the most efficient service.

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