The British demarcated the North-West Frontier Province in the year 1900, which comprised parts of Afghanistan, and the Northwest part of pre independence India. The cuisine has been inspired by the essence of North West frontier tradition, of camaraderie around the warm glow of a campfire –succulent tandoori fare, low on oil and high on authenticity.
The food 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 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 so much 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.
The world renowned Dal Bukhara is cooked overnight in the traditional Bukhara way on the tandoor, simmered all night and finished with tomato, ginger and garlic and . Another unique feature is the use of prime cuts of meat, marinated with the choicest of spices and skillfully cooked on high heat, yet retaining their tender moistness