Bukhara, a village in Uzbekistan, was a meeting place for the traders from Asia and Europe. It was also a spot on the fabled Silk Route, a passage commonly used by traders, scholars and nomads. It was on this route that the unique Bukhara style of cooking was born.

The Master Chefs of ITC Hotels have whipped up the delectable bite into history with this cuisine from the North-West Frontier Province with a masterpiece like Dal Bukhara.

Dal Bukhara

Dal Bukhara is an exquisite culinary treat made from Whole Black Lentils simmered with prized Indian Spices over a coal fire, for long hours on end.
  

The art of ‘Dum’ cooking (cooked in its own juices) traces its origin to the times of the ‘Nawabs of Awadh’ who ruled the Northern Provinces of India during the 18th century. ‘Kitchens of India’ has currently introduced ‘Mirch Ka Salan’ in this range.

Mirch Ka Salan

An extravagant delicacy made from succulent green chillies, delicately cooked in a thick gravy of roasted peanuts, almonds and sesame seeds.

 

Mughlai Paneer

Fresh cubes of Paneer prepared with khus-khus, ground watermelon seeds and fine onion paste, spiced with coriander leaves and cardamom powder.

This cuisine reflects the tradition and culture of the southern Indian peninsula. ‘Kitchens of India’ offers you Chicken Chettinad and Chicken Stew:

Chicken Chettinad

Succulent chunks of tender chicken in a dark, spicy paste of curry leaves and freshly ground pepper. Showcasing the distinctive tastes and fragrances of the South.

Malabari Chicken Stew

Tender nuggets of chicken in a mild, coconut gravy.

A pan-Indian cuisine specially created by ITC’s Hotels Master Chefs.

Paneer Darbari

Soft, fresh and juicy cubes of cottage cheese simmered in an aromatic tomato gravy to create an unforgettable delicacy.

Chicken Darbari

A superb blend of juicy and tender chicken chunks in an aromatic tomato gravy, laced with butter.

Murgh Methi

Discover the delights of Nawabi cuisine in every serving of Murgh Methi. Tender chunks of chicken, spiced mildly, and simmered for long hours in a gravy of green coriander and fenugreek.

Paneer Malai

Fresh chunks of Paneer, sautéed with onions and green peppers, immersed in a creamy tomato sauce.

Strawberry & Mint Conserve

This exotic Fruit & Spice Conserve merges the tangy flavours of fresh strawberries with a pure, refreshing touch of mint. An ineffably enjoyable experience.

 

Pineapple & Green Pepper Conserve

This exotic Fruit & Spice Conserve adds the pleasant and moderate pungency of Kerala green pepper to the sweetness of fresh, juicy pineapples. An incredible combination.

 

Apple & Cinnamon

This exotic Fruit & Spice Conserve skillfully combines the flavours of fresh Himachal apples with the compelling piquancy of cinnamon. A treat for the adventurous.

Plum & Star Anise

This exotic Fruit & Spice Conserve is a rare blend of the sweet-sour flavours of fresh and juicy plums and the warm, sweet and aromatic dash of star anise.

 

Mango & Saffron Conserve
This exotic Fruit & Spice Conserve is a special jam that boasts of all the sweetness of ripe Alphonso Mangoes imbued with the exotic essence of hand picked Kashmiri Saffron. Surely an experience to remember.
 

 

Shredded Mango Chutney

Finely shredded raw mango, in a tangy, spiced, delicious thick syrup. An authentic rich accompaniment with any meal.

Tamarind & Date Chutney

Delicious Dates in a delightful tangy tamarind base. A piquant dip for fried snacks.

Mango & Jeera Chutney

Cubes of raw mango in a thick, aromatic syrup flavoured with cumin seeds.

Mango & Garlic Chutney

Chunks of raw mango mixed with slivers of fresh garlic. A delicious accompaniment with any meal.

Carrot & Black Pepper Chutney:

Tangy chutney made up of choice carrot slices flavoured with aniseed and
black pepper.

Papaya & Raisin Chutney:

This sweet chutney is made from Papaya slices and papaya pulp with raisins,
kalonji and aniseeds.

Hot Mango Chutney:

Hot and tangy chutney consists of pieces and pulp of mango with chilli slices and chilli flakes.

Tomato Chilli Chutney:

This hot and spicy chutney consists of pieces and pulp of tomato, mixed with ground garlic, amchur and green chilli paste.

:::  ‘Kitchens of India’ Biryanis

By far, one of the most popular delights from the Kitchens of India spectrum, these have been masterfully blended by the Master Chefs following ancient and authentic recipes. These absolutely irresistible dishes have been skillfully cooked under precision and a knack of adding just the right amount of fragrant spices in just the right proportions, so that you can savour the Biryanis exactly as they were meant to be. Noormahal Biryani Minced tender chicken koftas slow-cooked with saffron flavoured Basmati Rice. From the Royal kitchens of India. Bohri Biryani Delicately spiced chicken layered in Basmati Rice, enhanced with exotic dry fruits. A feast fit for the kings. Yakhni Pulao Succulent chicken chunks marinated in creamy yogurt and cooked in saffron flavoured Basmati rice.   Hyderabadi Mutton Biryani Delicious mutton pieces cooked to perfection with cinnamon flavoured Basmati rice form this Nawabi extravaganza. ::  ‘Kitchens of India’ Desserts Kitchens of India royal, authentic Indian Desserts is the perfect way to make any occasion a celebration. A grand finale to a perfect meal. The Master Chefs of Kitchens of India bring to you a uniquely packaged range of royal desserts prepared from the finest of ingredients. Go ahead, re-live the royal experiences. Jodhpuri Moong Dal Halwa This Rajasthani delicacy made from split Moong dal and a generous mix of dry fruits, is served only during the choicest of occasions. Each ingredient is blended with the other in the right proportions by our Master Chefs, to give your taste buds a royal treat after a gourmet meal. Hazoori Petha Halwa This dessert, perfected in the royal kitchens of Agra is prepared with fresh, grated petha cooked in ghee. Simmered to perfection with milk and khoya, and garnished with raisins, the distinctive flavours of this halwa make it the perfect dessert for any occasion. Awadhi Badam Halwa This dessert lets you enjoy the goodness of select almonds, grated and simmered in milk, and cooked in ghee and khoya until golden brown. Native to Lucknow, this halwa tastes of all the richness and finesse that the Nawabs stood for. The Ready-To-Eat range also comprises eleven more dishes and two Combo packs. The dishes on offer currently are Rajma Masala, Navratan Korma, Dal Makhani, Aloo Mutter, Palak Paneer, Pindi Chana, Pav Bhaji, Mutter Paneer, Yellow Dal Tadka, Pongal and Gajar Ka Halwa. Rajma Masala & Basmati Rice and Yellow Dal Tadka & Basmati Rice are available in Combo packs.The unique packaging form, using a retort process, ensures that the original freshness and taste of the recipes is protected without the use of preservatives. The Retort Process The pioneering introduction of retorting technology is what has made the sale of 'Ready-to-Eat' food products commercially viable. The need of frontline military soldiers for light but nutritious food, with an assured long shelf life was the impulse and the inspiration for the development and fine-tuning of the retorting process. Retorting technology was used by the US in its Apollo Space missions. Today it is the mainstay of US military rations. Retorting is also widely used in packaged foods in Japan and Europe. The efficacy and effectiveness of the retorting process depends on the sterilisation process and the retorting pouch. Sterilisation Process The sterilisation process ensures the stability of the Ready-to-Eat foods in retort pouches, on the shelf and at room temperature. The application of sterilisation technology completely destroys all potentially harmful micro-organisms, thereby making sure that the food product has a very long shelf life. However, in the current commercial context, the shelf life is limited to one year. Retort Pouches Retort pouches are flexible packages made from multi-layered plastic films, with or without aluminium foil as one of the layers. Their most important feature is that they are made of heat-resistant plastics, unlike the usual flexible pouches. This makes the retort pouches uniquely suitable for the processing of their food contents at temperatures around 120 degrees Celsius. That is the kind of ambient temperature prevalent in the thermal sterilisation of foods. The 3-ply laminate consisting of PET/ Al oil / PP is the most common material used in retort pouches and is the only one used in India. ITC uses 4-layered pouches. The use of PET or polyester as the outer layer gives the required strength to the pouch. The aluminium foil serves as a barrier layer ensuring a shelf life of more than one year. The Nylon layer provides strength to the pouch, reassuring additional shelf life. The innermost layer of Polypropylene provides the critical seal integrity, flexibility, strength and taste and odour compatibility with a variety of food products.