Traveller and designer Waris Ahluwalia (above, photographed by Aaron Stern) is styling the Delhi restaurant Bukhara pop-up restaurant in London, appearing for only two weeks only this summer.
"The Luxury Collection Hotels & Resorts today announce that the critically-acclaimed Delhi restaurant BUKHARA will pop up at the Sheraton Park Tower, a Luxury Collection Hotel, Knightsbridge for only two weeks from May 17th through June 1st 2012.
Situated at ITC Maurya, New Delhi, a Luxury Collection Hotel, BUKHARA is recognised as one of the world’s best Indian restaurants and a beacon of epicurean excellence that continues to attract dignitaries, celebrities and culinary savants from all corners of the globe.
BUKHARA Pop-up will be an indoor and outdoor epicurean experience styled by Waris Ahluwalia: an impassioned traveller, designer, actor and The Luxury Collection’s newest Global Explorer.
Open for only two weeks, acclaimed Chef Manjit Gill will introduce guests, residents and the local community to signature dishes such as Sikandari Raan (Marinated Whole Leg of Spring Lamb), Murgh Malai Kebab (Creamy Chicken Kebab) and the not-to-be-missed Dal Bukhara (a combination of whole black lentils, tomatoes, ginger and garlic slow-cooked over coals for 18 hours)."
"The Vegetarian Tasting menu is £59.00 and their Meat and Seafood Tasting Menu is £79.00.
Dishes include the mouth watering Sikandri Raan: a whole leg of spring lamb, marinated in a mixture of malt vinegar, cinnamon and black cumin braised in the marinade, skewered and then finished in a tandoor.
For seafood lovers, Tandoori Jhinga: Jumbo Prawns marinated in an ajwain flavoured mixture of yoghurt, red chillies, turmeric and flavoured with garam masala skewered and roasted over charcoal fire. "
"TANDOORI SIMLA MIRCH - Capsicum stuffed with French beans, carrots, cabbage and cauliflower,
nuts and sultanas, spiced with cumin and yellow chilli powder, roasted on a special skewer.
TANDOORI JHINGA - Jumbo Prawns marinated in an ajwain flavoured mixture of yoghurt, red
chillies, turmeric and flavoured with garam masala skewered and roasted over charcoal fire.
SIKANDRI RAAN - Whole leg of spring lamb, marinated in a mixture of malt vinegar, cinnamon and
black cumin braised in the marinade, skewered and then finished in a tandoor.
DAL BUKHARA - A mouth-watering combination of black lentils, tomatoes, ginger and garlic,
cashews simmered over night on a slow charcoal fire, finished with cream.
KULFI - A creamy ice cream with almonds, accompanied corn starch vermicelli with herbal syrup."
When - 17th May - 1st June
Where - Sharaton Park Tower, 101 Knightsbridge London SW1X 7RQ
Pre-booking essential - book here
Link - Bukhara at the Sheraton Park Tower