The name Asma Said Khan is now known the world over as one of the most impactful Indians in the global food industry. From building her women-led restaurant in London, Darjeeling Express, to representing India and Indian food on the global stage, she has done it all while maintaining her passion for Indian cuisine. Of course, this also means that whenever Asma Khan travels back to India, she explores the best and the most diverse dishes the nation has to offer.
This time around, Asma Khan is on a visit to Delhi, and her posts on social media prove that she is indeed exploring the best dishes the city has to offer. A case in point is the lunch feast she recently had at the iconic Bukhara at ITC Maurya, Delhi. The restaurant, which is renowned for serving some of the most delicious plates of food originating in and inspired by the North-West Frontier Provinces, has had an illustrious list of global guests—and now Asma Khan is also among them.
While on her grand lunch feast at Bukhara, Asma Khan tried quite a number of dishes, but her clear favourite was the Barrah Kebab. “My lunch at Bukhara- wondering if it’s ok to go down to have dinner there too! The Barrah Kabab was so good- it’s great that the standard has remained high at the restaurant,” she wrote on her Facebook while sharing plenty of images from her delicious outing.
Truth be told, the plate of Barrah Kebab does indeed look incredibly scrumptious. Made with lamb or mutton, this dish is traditionally made in a tandoor to capture smoky savouriness. Going by the look at the grilled scorch marks on the Barrah Kebab, this plate of food from Bukhara must have really pleased Asma Khan since she clearly wants to go back for more.
Apart from this outstanding dish, Asma Khan also indulged in the restaurant’s signature Dal Bukhara, Lachchha Paratha, Papad and Lachchha Onions. Her meal was therefore one that highlighted the tandoori favourites of the North-West Frontier Provinces, where everything from meaty kebabs to the flatbreads are grilled in a large tandoor oven to include smokiness and umami. The Dal Bukhara too is a heritage dish from the region, but it is believed that very few restaurants make it as well as Bukhara.