Bukhara, India
The food at Bukhara is cooked in clay ovens or tandoor in the traditional style of the Indian North-West Frontier region
This style of cooking requires great expertise on the part of the chefs, since the meat is not accompanied by any sauce or gravy, but is only pre-marinated and cooked before serving. It takes a Chef years of meticulous training and dedication to master the technique of the art of making the breads that are a vital part of the cuisine, or to acquire the ability to gauge spices, mix marinades, and the most vital of all, to judge the heat of the tandoor and the time necessary for each dish to be perfectly cooked.
