Profile

This popular Indian spot opened in 1999 by veterans of the hotel and restaurants business in Delhi, and despite tacky flourishes like lacquered menus and uptown prices, Bukhara attracts plenty of out-of-towners who find themselves hungry in Turtle Bay. A grand waterfall punctuates the three-story space. The long main dining room on the second floor is decorated with Indian artwork and colorful rugs; a small windowed room on the ground floor houses the restaurant’s two tandoor ovens, where clay oven-jockeys show their mastery of puffy breads and skewered meats, such as juicy, spice-covered quail. From the kitchen, chef Rawat Bacchan proves his mastery of Northern Indian cuisine with dishes like Garam Lukme, a wonderfully crunchy and spicy assortment of battered and fried vegetable fritters, and Balti Gohsht, a creamy stew of tender lamb chunks. But not every dish delivers, and the breadbasket is often soggy and cold. With food typical of quality Curry Hill spots, but often at twice the price, savvy diners favor the lunch special. — Pervaiz Shallwani

Bukhara has a private consultant on site to help plan events; a private party space on the third floor caters everything from office functions to weddings.

Balti gosht $20, garam lukme $7; karare quails $13