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July 2009
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Regular posters on DallasFood.org weighed in last month about Sadhu leaving Bukhara, and TG reported on Clay Pit being sold last December. In a telephone conversation, Sadhu said that he was about to head to the San Francisco Bay Area to work when he was contacted by India-based Twin Cities Hotels, the company that bought Clay Pit. They persuaded him to stay and revise the restaurant's menu. He started 10 days ago. Sadhu said he's going to embrace Clay Pit's tandoor concept: He'll be offering rabbit, duck, filet mignon, quail and sea bass all cooked in the traditional oven. He noted that he'll also be cooking some Bukhara Grille favorites like the haleem (a transcendent porridge of ground lamb and lentils) and ustad ki dum biryani (marinated lamb and basmati rice cooked in a small pot that has been sealed with an overlay of naan dough). The menu on the restaurant's web site will reflect these and other changes by July 1, according to Sadhu. What's the state of Bukhara Grille's food these days? I'll check it out informally and let you know. UPDATE: Well, according to the web site, it's not even called Bukhara Grille anymore: It's Bukhara Wok, and the restaurant is specializing in Indo-Chinese cuisine. CommentsE-mail entry: |
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I stopped by for lunch last week for the first time in a few months. I entered the restaurant at 11:30 when there were only four other patrons seated in the restaurant. Still, they were out of Naan, and another featured curry dish was down to one meager serving.
All the dishes were lackluster, and some of them were just downright nasty. My one piece of Tandori chicken was accompanied by a long hair. Just awful! Won't be going back!