Namaste!
Welcome to our savory sanctuary, where we invite you to indulge in culinary journeys through India—a land where every dish tells a story, and every meal is an experience. Join us to explore India’s rich culinary heritage, blending centuries-old recipes and fascinating stories. From the bustling spice markets of Delhi to the serene tea plantations of Kerala, our luxury culinary tours are designed for those who crave both adventure and indulgence. Thank you for subscribing to our newsletter and letting us share our love of India, food and travel with you. I hope you enjoy this December edition of our newsletter.
The image above is the Naan Bukhara, served at Bukhara – the world-famous restaurant in ITC Maurya, New Delhi. It is the biggest Naan you will ever see… it is almost 8 times bigger than your average naan. Perfect for sharing, it embodies the spirit of communal feasting and has consistently captivated diners from across the globe. It is a perfect pair with Bukhara’s signature authentic delicacy ‘Dal Bukhara’.
Contrary to the global trends of menu changing once or twice a year, the Bukhara menu has not changed since it was established 45 years ago! And the who’s who of Delhi and the world still flock to this restaurant daily, many waiting patiently to get a seat. An open kitchen allows guests to watch chefs skewer tandoor-cooked meat and vegetables with precision. Just like it was done in the olden days of meal sharing, diners are invited to enjoy the meals with their bare hands; cutlery is not provided. Many have tried to replicate the menu and the experience, but this restaurant is one of a kind. Our first dinner of a tour starting in Delhi is always at Bukhara. It is one of the best introductions to the cuisines of North India.
What’s more, award winning Chef J P Singh, the man who helms the place will be there to meet us at the table and share his passion for his art. We had a chat with him about a few of his favourite things… you can read more about it in the interview section below.
DESTINATION SPOTLIGHT
PONDICHERRY
Pondicherry, now officially known as Puducherry is often called the “French Riviera of the East.” It is a coastal gem in South India renowned for its unique blend of French and Indian cultures, reflected beautifully in its cuisine.
It has a rich and layered history shaped by waves of colonial influence and existential Indian cultural heritage. Originally a small fishing village, over the centuries it became a melting pot of different Indian dynasties at first followed by foreign invaders from the 16th century. First the Portuguese traders arrived, followed by the Dutch, and then the French who ultimately established the longest-lasting colonial influence and transformed it into a major French colonial settlement. France maintained control until as late as 1954, when Pondicherry officially merged with independent India and became Puducherry.
As a former French colony, Puducherry has preserved its European charm, with colorful colonial buildings, vibrant street cafes, and a laid-back seaside ambiance. This fusion of cultures has given rise to a culinary landscape unlike any other in India, where French flavors meet Tamil spices in delightful harmony.
Exploring Puducherry’s food scene is an adventure of flavors. From French bakeries and rooftop cafes to seaside shacks and heritage South Indian restaurants, each offers a unique take on the region’s culinary fusion. If you join us on our culinary tour to South India with Sid in April, you will get to experience this unique French colony firsthand. Get in touch with us soon if you would like to join this small group tour… only 2 spots left.
CUISINES OF INDIA
Generally, when one refers to a cuisine of a country, there would be one cuisine type that will have some staple dishes, cooking techniques or flavours and spices. Stretch that a bit and some of the larger countries could have a specific cuisine for a region. And then there is India, where a region has several cuisines and some of the states in that region have their own multiple cuisines!
Take South India for instance. There are 5 states in South India and at least 10 known unique cuisines across these 5 states. For this newsletter, let’s look at the cuisine of Kerala, a tropical paradise state on India’s southwestern coast, also known as “God’s Own Country”. Known for its lush landscapes, backwaters, and rich cultural heritage, Kerala’s cuisine reflects this abundance, offering an intricate mix of flavors that combines coconut, spices, and fresh produce in unique ways.
The backbone of Kerala’s cuisine is its use of fresh coconut, coconut oil, and coconut milk, which lend richness to both savory and sweet dishes. Spices, grown locally in Kerala’s spice plantations, are abundant and include black pepper, cardamom, clove, cinnamon, and nutmeg. Rice is a staple in Kerala and is prepared in various forms. Since there is a big Muslim and Christian population in Kerala, beef is a popular meet.
One of the Iconic Dishes of Kerala is the Sadya – Kerala’s famous vegetarian feast. The Sadya, is typically served on a banana leaf and features 25 to 28 dishes (sometimes more), each with its own flavor and texture. Served during celebrations, sadya is a ritualistic and joyous experience.
Kerala’s backwaters produce a range of seafood delicacies with freshly caught fish, prawns, and crabs. This is another highlight of the tour with Sid in April – freshly caught fish cooked on the luxury houseboat while cruising the backwaters of Kerala. Yum!
INTERVIEW
Having earned global accolades over the years, Winner of Golden Fork Award, One Of The 50 Best Restaurants In The World, Asia’s 50 Best Restaurants, Favourite Restaurant in Indian Hotels, Iconic Restaurant, Legacy Restaurant – Luxe and many more, Bukhara at the ITC Maurya in New Delhi stands testimony to the very roots of a culture that is defined by its 5,000-years old tradition. Leaders of Countries and VIP’s alike love to dine at Bukhara.
Marking a milestone in culinary history, Bukhara celebrates 45 glorious years of serving the robust flavour of the Northwest Frontier. We are grateful to the management of the ITC Group of Hotels to give us the opportunity to have a chat with Chef JP Singh who has been at the helm of this restaurant since 1991 – that’s more than 33 years!
We are grateful to the management of the ITC Group of Hotels in India to give us the opportunity to have a chat with Chef JP Singh who has been at the helm of this restaurant since 1991 – that’s 22 years!
We are grateful to the management of the ITC Group of Hotels to give us the opportunity to have a chat with Chef JP Singh who has been at the helm of this restaurant since 1991 – that’s 22 years!
What is your earliest memory of cooking?
I used to observe my mother cooking in the Kitchen when I was in school in year 6 or 7. And I used to see her making many dishes out of same ingredients like chickpeas, black chickpeas. I was always so mesmerized by the fact that so many different things can be made from just a few ingredients. That’s the beauty of Indian spices.
What is the most memorable meal you’ve ever had, and where was it?
It is definitely the food cooked at home by my grandmother. Those authentic dishes are not found in any restaurant, and even if they are, they taste so different. A sweet dish called ‘Malpua’ (a traditional North Indian dessert of pancakes that are deep-fried and soaked in sugar syrup) is my favourite.
What is a memory that you cherish being the Executive Chef at Bukhara
The first time Bill Clinton dined at Bukhara, he wrote that he loved two restaurants – one was an Italian restaurant somewhere in Europe and the other was Bukhara.
The other was representing India for ‘San Sebastian Gastronomika Congress 2017’. The director of this event was on her trip to India, and she liked the food at Bukhara so much that she gave me an apron and invited me to the Gastronomika event to represent India. Out of 14 top chefs from Indian origin across the world, 5 of us were from the ITC Hotel group.
What is your favourite dish on your restaurant menu?
It is the Daal Bukhara. It is cooked to a very specific standard. The daal used is unpolished and uncolored. It is washed 5-6 times and boiled overnight. The next morning the excess water is drained out, mixed with the spices and goes back on the fire. It virtually remains on the fire till the time it is served. So, basically it is never off the fire, and the more it is cooked, the more flavours and textures come out and people love it.
Who is your culinary hero?
At home it is my mother. And professionally, it is Sir Manjit Gil. We have travelled overseas together several times, and his style of working is very practical. I benefitted from travelling with him and learning the art of cooking.
What is your favourite holiday destination in the world?
Singapore, because of the discipline it instils in you. The work ethic created by the Chinese, Malaysians and Indians, discipline becomes a way of life.
What’s the most unusual food combination you secretly enjoy?
It’s a snack. I toast a slice of bread, some green (mint and coriander) chutney on it and then put slices of ripe banana and glaze with honey. And the last, most important thing is bhujia. I like to have this with tea. One might be thinking that’s a crazy combination, but it is very tasty.
FROM THE SPICE RACK
This month we are shining the spotlight on Fenugreek Seeds.
Fenugreek seedsare small, golden-brown seeds with a distinctive maple syrup-like aroma. These versatile seeds have been used for centuries in traditional medicine and cuisine, particularly in North Africa and throughout Asia.
Health Benefits:
Rich in nutrients, fenugreek seeds are an excellent source of dietary fiber, vitamins, and minerals. They contain significant amounts of iron, magnesium, manganese, and copper, as well as B-vitamins like thiamin, riboflavin, and vitamin B6. This nutritional profile contributes to their potential health benefits.
Research suggests that fenugreek seeds may help manage blood sugar levels, making them beneficial for people with diabetes and also support weight loss efforts by suppressing appetite and increasing feelings of fullness.
Additionally, fenugreek seeds may have positive effects on cholesterol levels and the potential to reduce the risk of heart conditions have also been noted in some studies.
Indian cuisine
Known as “methi” in Hindi, it play a significant role in Indian cuisine, adding depth and complexity to various dishes. Their unique flavor profile and versatile applications make them a staple in many Indian kitchens and spice boxes.
The seeds are briefly roasted or fried in hot oil at the beginning of cooking, which mellows their bitterness and releases a nutty, caramel-like aroma. This is also known as “Tadka”. Popular Indian spices such as the Garam Masala have ground fenugreek seeds as a key ingredient.
Cooking Techniques
To maximize the flavor of fenugreek seeds in Indian cooking, dry roast the seeds before grinding to enhance their nutty flavor. Soaking the seeds overnight and grinding them into a paste can be used in bread doughs. Many Indian dishes get their unique flavor and aroma from this versatile spice.
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