Bukhara

User Review:

• Review: Served amid stone walls, rough-hewn dark-wood beams, copper urns, and blood-red rugs, Bukhara's menu hasn't changed in years, and the groups of tourists and businesspeople who eat here—and eagerly pay the princely sums required—wouldn't have it any other way. The cuisine of the Northwest Frontier, now the border between Pakistan and Afghanistan, is heavy on meats, marinated and grilled in a tandoor (clay oven). The murgh malai kebab (boneless chicken marinated with cream cheese, malt vinegar, and green coriander) is very good; red-meat lovers find the tender sikandari raan (leg of lamb marinated in herbs) equally memorable. Bukhara's dal (black lentils simmered overnight with tomatoes, ginger, and garlic) is so famous it's now sold in grocery stores. Vegetarians can opt for a tandoori salad of vegetables, pineapple, and paneer (a soft cheese), but this isn't really a good place for them. In addition, service can sometimes be perfunctory, especially for smaller groups.
• The description was provided by Amit Luthra