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Fodor's Essential India
Served amid stone walls, rough-hewn dark-wood beams, copper urns, and blood-red rugs, Bukhara's menu hasn't changed in years, and its loyal clientele wouldn't have it any other way. The cuisine of the Northwest Frontier, now the Pakistan–Afghanistan border, is heavy on meats, marinated and grilled in a tandoor (clay oven). The murgh malai kebab (boneless chicken marinated with cream cheese, malt vinegar, and green coriander) is very good. Bukhara's famous dal (black lentils with tomatoes, ginger, and garlic) is now sold in grocery stores. Vegetarians choices are limited. Service can sometimes be perfunctory, especially for smaller groups.
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