Bukhara at ITC Maurya has served the same short North West Frontier menu since 1978: whole leg of lamb, black lentils simmered overnight, and kebabs cooked in clay ovens visible behind glass. Diners eat with their hands and wear checked aprons instead of napkins, and the low wooden tables and stone walls are unchanged. It remains one of the hardest tables in the city to secure.
Bukhara at ITC Maurya has served largely the same North West Frontier menu since 1978, a rare case of a fine-dining kitchen that has changed little across four decades. The cooking is built entirely around the tandoor: whole leg of lamb (sikandari raan), black lentils simmered overnight into dal Bukhara, murgh malai kebab, and tandoori jhinga, all cooked in clay ovens visible behind glass at the back of the room. There is no cutlery, diners eat with their hands, wearing checked aprons provided in place of napkins, at low wooden tables set against rough stone walls that evoke a frontier lodge rather than a conventional restaurant. The beverage programme includes a curated wine list and cocktails, though the food itself is designed to be eaten without formality. Reservations are essential, but the restaurant is known for not taking bookings far in advance; it keeps a same-day waitlist, and arriving close to opening for lunch or dinner improves the odds of a table without a long wait. The restaurant has hosted world leaders and remains one of the hardest tables to secure in Delhi despite, or because of, its unchanging menu. Its consistency over decades has made it a benchmark for tandoor cooking not just in India but internationally, and several of its dishes have been widely imitated elsewhere.
| Price | INR 5,000-8,000 per person (approx $53-84 USD) |
|---|---|
| Hours | Daily lunch approx 12:30PM-2:45PM; dinner approx 7PM-11:45PM |
| Reservations | Essential - the restaurant does not take bookings far ahead and keeps a same-day waitlist; arriving at opening improves the odds |
| Address | ITC Maurya, Sardar Patel Marg, Diplomatic Enclave, Chanakyapuri, New Delhi, Delhi 110021, India |
Signature dishes
- Sikandari raan
- Dal Bukhara
- Murgh malai kebab
- Tandoori jhinga
Good to know
- Known for
- Frontier-style tandoor cooking served with no cutlery since 1978, with a menu that has barely changed in four decades
Weather through the year in Delhi
Best time Shoulder Worth avoiding
Average daytime temperature in °C.
Location
ITC Maurya, Sardar Patel Marg, Diplomatic Enclave, Chanakyapuri, New Delhi, Delhi 110021, India
28.5983, 77.1734 View on map
Highlights
- Same North West Frontier tandoor menu essentially unchanged since 1978
- Diners eat with their hands wearing aprons instead of napkins
- Sikandari raan and dal Bukhara are the signature dishes
- Same-day waitlist system rather than advance bookings
Tips for visiting
- Arrive close to opening time to improve chances on the same-day waitlist
- Skip cutlery expectations, eating by hand is part of the experience
- Dal Bukhara and sikandari raan are the dishes to prioritise if ordering for a group
- Lunch seatings can be slightly easier to secure than dinner
Accessibility
As part of ITC Maurya, a large modern hotel, the restaurant has lift access and level entry, making it accessible to wheelchair users.
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Frequently asked questions
Can I book Bukhara in advance?
The restaurant is known for limited advance booking and largely operates a same-day waitlist, so arriving early is often more reliable than booking far ahead.
Do I need to eat with my hands?
Cutlery is not provided as standard; the restaurant is designed around hand-eating, with aprons given instead of napkins.
What is the must-order dish?
Dal Bukhara, a slow-simmered black lentil dish, and the sikandari raan (whole leg of lamb) are the dishes most associated with the restaurant.
Is there a dress code?
There is no strict dress code, though most diners dress smart-casual for the hotel setting.