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Posted by: The Hummer on Thursday July 31, 2014

THE STONE WALLS, THE STRIPED CUSHIONS, the anticipation, the satisfaction. Nothing’s changed in 35 years. The formula remains the same.

Iconic institutions all begin the same way – with conviction, dedication and an ace team. Bukhara started out with a vision for restoring and recreating a legendary tradition, to become arguably one of the finest Indian restaurants in the capital and the country. With classics that have remained unchanged since 1978, it is today the last word on the authentic flavours of the NorthWest Frontier, and no other camp comes close. A natural choice for those who are legends in their own right. Even so, you only have to try out the Sikandri Raan to make your own declaration.

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BUKHARA: Celebrating 35 Glorious Years of the Globe’s Finest Indian Cuisine

Posted by: Star Chefs from ITC Hotels on Tuesday July 22, 2014

HOWLING WINDS, STEEP RAVINES, endless stretches of land, limitless potential for camaraderie.

A setting familiar to those who once journeyed through the uncharted landscapes of the historic North West Frontier. An atmosphere revived by an iconic restaurant in the Indian capital.

Here, for decades, the flames and glowing coals lighting up the interiors of its hallowed clay tandoors have recreated the campfires of kinship that lit up enchanting nights in the North West Frontier. Bukhara at New Delhi's ITC Maurya has kept alive the flame of Frontier traditions, pioneering culinary marvels that have often been imitated, but never been matched. Today, like every day, the open kitchen frames the movements of chefs who move with focus and precision from one stage of food preparation to the next, against the backdrop of skewers, each neatly ranged one next to the other, creating an abacus of vegetables and meats.

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Stars, Stripes & Wagonloads of Treats

Posted by: The Hummer on Wednesday July 2, 2014

There’s no kitchen like a travelling kitchen. The most iconic of them wore a winsome bonnet.
Some of us will remember the chuckwagon from our favorite cowboy flick or prairie novel. Bonneted wagons were used by cattle herders, frontiersmen and their families who had to travel endless tracts with all their earthly possessions in tow.

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A Celebrity Chef Conducts a Czech Rhapsody in New Delhi

Posted by: The Hummer on Monday April 21, 2014

THERE WAS A TIME in college when I fancied all it took to be Bohemian was to heave into a pair of fitting bellbottoms and strap on a bandana. Today, I know better. Bohemia is a major region in the Czech Republic, so the real Bohemian can only be someone with an allegiance to the place, or at least the country. Nothing could be easier. Czech cuisine is a brazen invitation to forget about niggling concerns relating to fitting into either your jeans or a clique.

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In Light of India and Mexico

Posted by: The Gastronaut on Wednesday March 19, 2014

THE  SIMILARITIES BETWEEN THE CUISINE OF INDIA AND MEXICO, struck Octavio Paz  straightaway. To us, surfing the world from our armchairs in India,  we can think  of Mexico as something distant and exotic. The home of the Aztecs and Frida  Kahlo. We probably have a Mexican artefact or two in our own  homes. If we were  hosting a Mexican visitor, we probably wouldn't forget to bring them round to  our sparkling liquor cabinet and point out the clear towers of Mexican  tequila standing on  the ready without the mythical worms. Meanwhile, the elephant in the room, the  most obvious historic and living connections, will have been overlooked.

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Stepping into the Dessert & Liqueur Library

Posted by: The Hummer on Wednesday February 19, 2014

IF THE WORD 'CHIBOUST' makes you think of star bursts and the smudgy Milky Way, you're not far off. It's a cream that rises above the ordinary and poufs upon your palate like fairy breath. To practical old me, it's enough that it's a foam – whether as beer hood or frothy milk head, it's a fluid / food effect that has frayed my nerves since kidhood. But we wouldn't be the human race if the inventive among us couldn't take the divine even further. How? By calling up the world's finest liqueurs to deliver the boost to launch these prim desserts and their fan leagues, into the outer space of experience.

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Valentine’s: Count Yourself In as the Countdown Begins

Posted by: The Gastronaut on Wednesday February 12, 2014

THE RED OF VALENTINE'S is also the universal colour of alarm. No coincidence. It's not just meek or headstrong singletons who find themselves in the red on V Day, it's the idea of V day itself. The usual mania of blinkered celebrations paints too many people, animals and things into a graceless corner. It’s a day that will see the usual contingent of nervy kinds signing off early from office citing general weakness, just to avoid being teased. There will also be the teasers themselves signing off early, pretending to have a 'date'. But wait. Why couldn't we all just drop the hang-ups and celebrate?

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Fraternity and Fratelli with Chef Francesco Costagli

Posted by: The Hummer on Saturday February 16, 2013

Miles apart, Italy and India bond in a deep appreciation of food and culture. 
ITC Hotels in collaboration with Fratelli wines, celebrates this with a wine-paired feast crafted by renowned Italian Chef Francesco Costagli. 

I first heard of this gastronomic genius, acknowledged as one of the best chefs in the world, in the first edition of The International Who's Who of Chefs, published in 2004.

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Heart of the Matter

Posted by: The Hummer on Friday February 8, 2013

Valentine's Day presents the perfect opportunity to honour love, the greatest love, in my book, being the love of food. 

I cannot recommend better ways to celebrate your affections in small and big ways than with aphrodisiacal confection – chocolates and cakes at the Gourmet Shop, ITC Sonar. Raise a toast to a profound sentiment with the finest Champagne, strawberries dipped in chocolate – part of an extravagant buffet at Jal Mahal, ITC Rajputana and ...

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When Austrian wines came calling to Dum Pukht

Posted by: The Sommelier on Tuesday November 1, 2011

I remember the time when nobody took the pairing of wine with Indian cuisine seriously. The most common reason being the stereotypical perception that the spices in Indian food are too strong for any wine to handle. Naturally the ‘pundits’ only stuck to the usual recommendations involving wines with spicy characters like...

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