Bukhara Restaurant Menu brings you authentic flavors inspired by the rich North-West Frontier cuisine featuring slow-cooked kebabs, aromatic curries, and traditional dishes served with unmatched hospitality.
Patialas Cuisine is recognized for its rich foods, particularly tandoori chicken tikka, which has traditionally been included in the banquets of the Maharaja of Patiala
A tangy, creamy tomato soup enchanced with garlic and cumin, and elegantly fineshed with bread croutons
A tangy, creamy tomato soup enchanced with garlic and cumin, and elegantly fineshed with bread croutons
This succelent chicken kebab from lucknow was a favourite at nawab feasts
The Nizam of Bijapurs cuisine has developed a distinct culinary identity, with a signature chicken delicacy that has become locally renowned in the town of bijapur
Tamralipta, ancient bengal port city where freshly docked fish was popular locally, especially chargrilled
Samarkhand, an ancient city associated with several emperors, influenced this prawn dish, which become incorporated in to indian cusine
House of patiala murg tikka, sultanate lamb seekh kebab and tamralipta sarson machilyan
This iconic bengal dish, a seekh kebab paired with roomali roti, was a royal favourite influenced by persian flavours and spices
Wazwan showcases kashmiri culinary heritage and this chargrilled lamb rack celebrated its unique flavours
Grilled chunks of Cottage cheese in 3 different spice marination originating from the royal Mughal kitchens
A delicately seasoned cream of mushroom soup, enchanced with white pepper and a hint of green cardamum, fineshed with a touch of cream
A tangy, creamy tomato soup enchanced with garlic and cumin, and elegantly fineshed with bread croutons
Traingular samosa, a globally recognised snack, filled with potato, green peas, and Punjabi spice blend then deep-fried until crisp
Fritters made from assorted vegetables and omam seeds, fried and served with mint and coriander sauce
Deep fried samosa, drizzeled with the yoghurt, mint, tamarind, onion, tomato, chat masala spice and home-made sev
Papdi - Indian flour based round wafers served with spiced potato mash, onion, tomato and coriander, fineshed with tamarind, mint, yoghurt, and spiced sev
Baby puffs filled with potato stuffing, served alongside spicy mint coriander water
Puff rice, also traditionally known as kurmura, is tossed with onion, tomato, green coriander, tamarind, mint and dry mango spice
o widely known as butter chicken, this renowned Punjabi dish is regarded as an iconic creation within Indian cuisine
A traditional has kadai cooking pot is used to stir-fry chicken with expertly blended spices, a dish originating from the north frontier and recreated in Lucknow
Homely chicken curry prepared using the punjabi cooking method, with whole spices and butter also known makhan
Chargrilled chicken tikka with bell peppers and onions, tossed in whole spices purani Delhi -style
A traditional cooking pot known as a kadai is used to stir fry lamb with whole spices. This dish originated in peshawar and is now widely in Punjab
Roganjosh is a flavourful kashmiri lamb dish, influenced by persian and mughal cusine
A blend of indian and british cuisine, lamb vindaloo is a fiery spicy that pairs perfectly with naan or rice
Machli, commomly known as fish, is cooked in a semi-dry blend of spices, onion and tomato in traditional Punjabi style. This dish is especially popular with fish lovers
Chargrilled prawns, tossed with assorted bell peppers and onion cubes in whole spices, prepared in the style of a classic Delhi Dhaba
conic dish from the Coastal paradise of India, Spiced coconut flavored curry infused with aromatic spices
Whole black lentils slow cooked over charcoal for 24 hours, finished with spices, cream and churned white butter
Lentil dish prepared using masoor, toor and moong dal and finished with traditional tempering for flavor and aroma
A mix of carrot, french beans, green peas, cauliflower and assorted bell peppers tossed in spicy masala
Soft pakoras served in a tangy, creamy flavorful yoghurt curry
Florets of cauliflower, potato cubes, stir fried in synchronized of spices and traditional onion tomato masala
Chickpeas cooked with roasted cumin, coriander, dried mango powder and homemade gravy
This dish originated in delhi and consisits of cottage cheese pieces served in tomato-based buttery gravy
Traditionally known as saag paneer, this dish originated during the mughal era and consists of cottage cheese cubes with spinach
Steamed basmati rice, prepared simply and elegantly
Basmati rice cooked slowly with saffron
Shahi cumin tempered basmati rice
Slow-cooked basmati rice prepared with traditional spices and five types of vegetables, sealed in a pot with dough. This dish originates from lucknow
Slow -cooked chicken and delicately layered rice. sealed with dough for rich flavour and aroma-a signature shahi feast
A north indian dish prepared by slow-cooking marinated lamb shank and serving it with seasoned with saffron
Roasted papad tossed with spiced onions, tomato and green chilies
Cucumber, onion, tomato mixed in yoghurt with hint of spice
House-made fresh yoghurt
A mix of fresh tomato, onions, cucumber, lemon and green chilies
Spiced onions, lemon and green chilies
Leavened tandoor-baked bread
Flat bread made with whole meal flour in tandoor
Garlic topped leavened bread baked in a tandoor
Butter-flvoured leavened bread prepared in a tandoor
Tandoori layered flat whole wheat bread
Stuffed cheese leavened bread prepared in a tandoor
Chilli and cheese stuffed leavened bread cooked in a tandoor
Handcrafted thin bread made with flour ghee sugar and cream, cooked in upturned tawa
(Mix of butter naan, plain naan, laccha paratha and chilli cheese naan)
Middle eastern dessert made with the shredded filo pastry soaked in fragrant sugar syrup and topped with rabdi
Indian frostie, home made icream blended with milk cardamom and pistachio
Classical rasmalai with saffron rabdi
Traditional deep-fried milk dumpling with aromatic sugar syrup
