New Bukhara's Indian Restaurant

A comprehensive platter featuring an assortment of grilled meats and cheese. Includes chicken, fish, mutton, and paneer marinated in spices and cooked in a clay oven. Perfect for sharing to taste various tandoori styles.

Succulent prawns marinated in a gentle spice blend and yogurt. Roasted in a traditional clay oven for a smoky flavor. Juicy inside with a slightly charred exterior.

Boneless chunks of chicken marinated in yogurt and aromatic spices. Skewered and roasted in a tandoor until tender and smoky. A classic North Indian appetizer, savory and mildly spicy.

Chicken marinated in yogurt and a distinct red spice blend (masala). Roasted in a clay oven to give it a smoky aroma and charred skin. Served on the bone, savory and flavorful.

Green chicken kebabs marinated with fresh mint, coriander, and yogurt. Cooked in a tandoor for a smoky finish. Herbaceous, refreshing, and savory.

Exceptionally tender boneless chicken marinated in a rich cashew and cream mixture. Mildly spiced with a silky texture. Roasted to a delicate golden color.

Lamb chops or ribs marinated in bold Indian spices and yogurt. Grilled in a tandoor until the meat is tender and the fat is rendered. Rich, meaty, and smoky.

Chicken drumsticks marinated in a creamy cashew nut paste. Grilled in a clay oven. The meat is juicy and mild with a nutty richness.

A sampler platter of various boneless chicken kebabs. Features different marinades like traditional red spices, green herbs, and white cream. Great for tasting a variety of flavors.

Minced lamb meat mixed with onions, herbs, and spices, molded onto skewers. Grilled in a tandoor. Juicy, savory, and packed with flavor.

Tender boneless lamb cubes marinated and cooked with a thick, savory gravy. The sauce clings to the meat, offering intense flavor. Best enjoyed with naan or roti.

A grand dish featuring a whole leg of lamb, marinated and slow-cooked until falling off the bone. Served with saffron rice and eggs. A feast suitable for sharing.

Minced mutton skewers served with a savory gravy and vegetables. Enhanced with bell peppers and cabbage for added texture. Spicy and rich.

Chunks of fresh seabass marinated in herbs and spices. Barbecued to perfection, resulting in a flaky and tender texture. Light yet flavorful.

Marinated seabass chunks grilled and served with a rich sauce. Garnished with cabbage and bell peppers. Savory with a hint of spice.

Chunks of paneer (fresh cottage cheese) marinated in spiced yogurt. Grilled on skewers with vegetables. Smoky, firm, and savory.

A warm salad featuring roasted vegetables and paneer. Marinated in spices and cooked in a tandoor. Crunchy, smoky, and healthy.

Minced vegetable kebabs seasoned with aromatic spices. Molded onto skewers and roasted. Soft texture with a crisp exterior.

Whole or halved potatoes hollowed out and stuffed with a savory lentil and chickpea mixture. Roasted in a tandoor. Smoky and filling.

Cauliflower florets marinated and roasted in a tandoor. Served with a thick, spiced coating or gravy. Smoky and flavorful.

Prawns simmered in a classic, flavorful Indian curry sauce. The sauce is savory and aromatic. Best eaten with rice.

Prawns cooked in a thick, spicy masala sauce with garlic and ginger. Rich and robust flavor. Pairs well with naan.

A prawn curry prepared with a generous amount of onions (Do Piaza means 'two onions'). Cooked with tomatoes and herbs. Slightly sweet and savory.

Roasted prawns simmered in a rich, creamy tomato gravy with butter. Mild, sweet, and tangy. A popular comfort dish.

Seabass fillets cooked in a traditional spiced curry. Light and fragrant with herbs. Served hot with rice.

Grilled fish tikka pieces simmered in a spiced tomato-cream sauce. Rich, orange-colored gravy with a smoky undertone. Mildly spicy.

Standard home-style chicken curry with a thin, savory gravy. Spiced with turmeric, cumin, and coriander. comforting and hearty.

Tandoori chicken pieces simmered in a buttery, creamy tomato sauce. Mild, slightly sweet, and very rich. One of the most famous Indian dishes globally.

Grilled chicken chunks cooked in a spiced curry sauce with tomatoes and onions. Richer and spicier than butter chicken. Vibrant orange color.

Chicken cooked in a wok-like pan (kadhai) with bell peppers and fresh spices. Flavored prominently with coriander seeds and fresh ginger. Semi-dry and spicy.

Stir-fried chicken curry with vegetables like bell peppers and onions. Tangy and spicy with a thick sauce. Fresh ginger adds a sharp kick.

Chicken cooked in a smooth, green spinach gravy. Mildly spiced and nutritious. Creamy texture from the pureed greens.

A very spicy Goan curry made with vinegar, garlic, and chili. Often cooked with potatoes. Tangy, fiery, and bold.

A variation of the classic Kashmiri dish using chicken. Braised in a rich gravy spiced with aromatic cardamom and cloves. Deep flavor and red color.

Chicken braised in a mild, creamy sauce made with yogurt and cashew nut paste. Sweet and rich with a nutty flavor. Very little heat.

A classic Kashmiri lamb dish. Slow-cooked in a vibrant red gravy flavored with Kashmiri chilies and aromatic spices. Rich, tender, and savory.

Tender mutton pieces in a luxurious, creamy white gravy. Made with cashew paste and mild spices. Rich and slightly sweet.

A spicy and tangy mutton curry with Portuguese influence. Cooked with vinegar and plenty of red chilies. Sharp, bold, and fiery.

Mutton pieces simmered in a nutritious spinach gravy. The sauce is thick, green, and mildly spiced. Earthy and savory.

Lamb cooked in a thick, semi-dry gravy packed with spices. Intense flavor from the masala blend. Best eaten with flatbreads.

Mutton wok-fried with bell peppers, tomatoes, and crushed spices. Distinctive flavor from coriander seeds. Semi-dry and aromatic.

Minced lamb meat cooked with sweet green peas. Spiced with ginger, garlic, and garam masala. A hearty, textured curry.

Spicy minced lamb curry. Cooked with onions, tomatoes, and a rich spice blend. Best enjoyed with pav (bread) or roti.

Lamb liver pieces sautéed in a rich, spicy gravy. The strong flavor of liver is balanced by bold spices. Iron-rich and savory.

Lamb chops or ribs simmered in a spicy masala sauce. The meat is tender and flavorful from the bone. Rich and hearty.

Lamb cooked in its own juices until the sauce reduces and clings to the meat (Bhuna style). Intense, concentrated flavor. Deep brown color and spicy.

Whole boiled eggs simmered in a spiced curry sauce. A simple yet satisfying dish. Best eaten with rice or bread.

Boiled eggs coated in a thick, spicy masala paste. Richer and drier than standard egg curry. Flavorful and savory.

Indian-style spiced scrambled eggs. Cooked with onions, tomatoes, and green chilies. A popular breakfast or side dish.

Battered and fried meat tossed in a spicy chili-soy sauce with bell peppers and onions. A popular Indo-Chinese dish. Tangy, spicy, and savory.

Fried meat balls or pieces in a savory, tangy brown sauce flavored with garlic, ginger, and soy sauce. A classic Indo-Chinese favorite. Best with fried rice.

Chicken stir-fried with a generous amount of garlic and mild spices. Savory and aromatic. A simple, flavor-forward dish.

Fried cubes of paneer or potato tossed in a spicy chili sauce with vegetables. Sticky, savory, and spicy. A vegetarian Indo-Chinese staple.

Battered mushrooms tossed in a spicy chili sauce with peppers. Earthy mushrooms meet tangy, spicy sauce. Chewy and flavorful.

Deep-fried vegetable balls simmered in a savory, tangy soy-garlic sauce. Soft inside with a rich sauce. A great vegetarian main.

Stir-fried noodles with cabbage, carrots, and bell peppers. Seasoned with soy sauce and spices. Savory and slurp-worthy.

Stir-fried noodles with chicken strips and vegetables. Tossed in a savory sauce. A complete meal in a bowl.

Rice stir-fried with diced vegetables and soy sauce. Light, savory, and fluffy. A standard accompaniment for Manchurian or Chili dishes.

Fried rice with tender chicken pieces and vegetables. Seasoned with mild spices and soy sauce. Simple and satisfying.

Spicy fried rice flavored with Schezwan sauce (red chili and garlic). Contains chicken and vegetables. Zesty and fiery.

A classic egg omelette, often spiced with onions, chilies, and coriander (Masala Omelette style). Fluffy and savory.

Fried rice tossed with scrambled eggs and vegetables. Mild and comforting. A good protein-rich rice option.

A classic dry curry made with potatoes (alu) and cauliflower (gobi). Spiced with turmeric and ginger. Simple, home-style comfort food.

Potatoes and green peas simmered in a tomato-based gravy. Mildly spiced and sweet from the peas. A standard vegetarian side.

Mushrooms and green peas cooked together in a savory curry sauce. Earthy and sweet flavors combine. Light and healthy.

Okra (ladyfinger) stir-fried with onions and spices. Cooked until dry and not slimy. Savory, slightly crunchy, and aromatic.

A rich mushroom curry cooked with mixed vegetables in a creamy sauce. 'Laziz' means delicious. Flavorful and textured.

Whole black lentils slow-cooked overnight with cream and butter. Rich, velvety, and deeply savory. A signature dish of the restaurant.

Yellow lentil stew tempered with cumin, garlic, and chilies (Tadka). Light, nutritious, and comforting. A staple side dish.

Sweet green peas sautéed with spices and butter. A simple, dry or semi-dry vegetable dish. Savory and sweet.

Chickpeas simmered in a tangy, spicy tomato-onion gravy. Flavored with coriander and amchoor (dried mango powder). Robust and filling.

A simple fresh salad with sliced vegetables. Crisp and refreshing. Cleanses the palate between spicy bites.

Cooling spiced yogurt side dish. Choose your mix-in: vegetables or crisp chickpea pearls (boondi). Balances the heat of curries.

Fresh, plain homemade yogurt. Smooth and creamy with a slight tang. Used to cool the palate.

Fresh slices of raw vegetables served as a side. Simple and crunchy.

Steamed long-grain basmati rice. Fluffy and aromatic. The standard accompaniment for curries.

Aromatic rice pilaf cooked with mild spices and saffron. Yellow in color and fragrant. Can be eaten alone or with gravy.

Biryani rice cooked without meat pieces but infused with the flavor of meat stock/gravy. Rich and aromatic.

Spiced rice dish layered with mixed vegetables. Slow-cooked to blend flavors. A complete vegetarian meal.

Fragrant biryani rice cooked with boiled eggs and spices. Rich and aromatic. A hearty rice dish.

A classic layered rice dish with chicken and spices. Cooked 'dum' style (slow-cooked). Highly aromatic and flavorful.

Rich and festive rice dish with tender mutton. Spiced with saffron, cardamom, and cloves. Deeply savory.

Biryani made with chunks of seabass. The delicate fish is layered with spiced rice. Light yet aromatic.

Spiced rice layered with juicy prawns. The seafood flavor permeates the rice. Luxurious and savory.

Simple pilaf made with green peas and mild spices. Sweet pops of peas in fluffy rice. Great with spicy curries.

Rice tempered with cumin seeds (jeera) and ghee. Nutty and aromatic. A standard Indian rice side.

A rich, sweet-savory pilaf loaded with vegetables, dried fruits, and nuts. 'Navratan' means nine gems. Festive and colorful.

Unleavened whole wheat flatbread baked in a tandoor. Chewy and slightly crisp. The most basic and healthy bread option.

Soft, fluffy leavened bread baked in a clay oven. Slightly charred and chewy. Perfect for scooping up thick sauces.

Naan bread stuffed or topped with your choice of ingredient. Can be savory (garlic, onion) or sweet. Adds extra flavor to the meal.

Naan stuffed with spiced minced lamb. A savory, meaty bread. Can be eaten on its own or with yogurt.

Mildly leavened bread stuffed with savory fillings like potatoes or paneer. Similar to naan but often rounder and softer. Comforting and filling.

Layered whole wheat flatbread. Crispy, flaky, and buttery. Excellent for scooping up thick gravies.

Whole wheat flatbread stuffed with spiced potatoes, cheese, or herbs. Pan-fried until golden. A heavy, satisfying bread.

Flatbread made from chickpea flour (gram flour). Nutty, earthy, and protein-rich. Often spiced with ajwain and herbs.

Tandoori roti topped with chopped garlic. Savory and aromatic. A healthier garlic bread option.

Deep-fried puffed bread made from whole wheat flour. Light, airy, and golden brown. Typically eaten with potato curry or chana.

Large, fluffy deep-fried bread made from fermented dough. Soft and slightly chewy. Classic pairing for Chana Masala (Chole Bhature).

Indian-style wrap using paratha bread. Filled with spiced chicken, paneer, and vegetables. A popular street food snack.

Paratha wrap filled with spiced paneer and mixed veggies. Savory, portable, and delicious. Great for a quick meal.

A platter consisting of multiple small vegetarian dishes. Includes lentils, vegetable curries, bread, rice, yogurt, and dessert. Offers a complete tasting experience.

A platter meal featuring meat dishes. Includes chicken, mutton curry, vegetables, lentils, bread, rice, and dessert. A feast of varied flavors.

Deep-fried milk solid balls soaked in a rose-scented sugar syrup. Soft, spongy, and very sweet. Served warm.

Soft paneer discs soaked in thickened, sweetened milk flavored with cardamom and saffron. Creamy, cold, and delicate.

Traditional Indian ice cream made by reducing milk. Denser and creamier than regular ice cream. Often flavored with pistachio or mango.

Classic western-style ice cream scoops. Sweet, cold, and creamy dessert.