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Chef Manjit Gill

Corporate Chef, ITC Hotels & President, Indian Federation of Culinary Associations, on Bukhara being chosen as Restaurant magazine’s top 50 eateries and ranked 36th. Also voted Asia’s best.

Chef Manjit Gill
Chef Manjit Gill
Congratulations. How do you feel about the timing of the award ?
Perfect. International recognition from Restaurant magazine is a jewel in India's crown. It's an honour for Maurya Sheraton and India.

Were the scales tipped in your favour since foreigners love tandoori cuisine?
ood is a universal language. All cuisines stand an equal chance. Bukhara's taste and presentation appeals to all.

Since inception, 26 years ago, has the menu changed?
Interestingly, till date Bukhara hasn't had the need to change its menu.

Which are the best selling dishes?
Murg malai, tandoori prawn, burra kebab, dal bukhara, tandoori aloo, paneer tikka.

The burra kebab's price history?
(Smiles) Rs 25-675 in 26 years.

Any estimate of the burra platters sold?
Some four lakh fifteen thousand platters!

How many guests have carried away Bukhara bibs as mementos?
There are many Bukhara bib possessors who treasure these as meal experience mementos.

Worldwide sales on canned Dal Bukhara?
Excellent! Its universal taste appeals to both vegetarians and non-vegetarians.

Any more Bukhara's planned?
(Mysterious silence)...

How will you go from 36 to uno?
By being consistent. The guest's smiles, and satisfaction make us feel number one.

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