This recipe comes to us from Manjit Gill, head chef at Bukhara at the ITC Maurya, a Luxury Collection Hotel in New Delhi. Bukhara won The World’s 50 Best Restaurant’s “Best Restaurant In Asia” award in 2006 and 2007 (check out the 2012 winners here), and recently finished a pop-up location at the Sheraton Park Tower in London. Ee’re delighted that Chef Gill loaned us his signature lamb dish, as well as the history behind it:  

The official name of this ancient dish is Sikandari Raan, which translates to “Alexander’s Lamb.” The story: Alexander the Great captured the Indian King Porus in battle, with great difficulty, around 300 BC. When asked how he wanted to be treated in captivity, Porus answered, “Like a king.” Alexander released Porus and agreed to be his friend. The barbecued whole leg of lamb was the highlight at the battlefield banquet held to celebrate the new legendary friendship of the Great Alexander (or Sikandar) with Porus of Takshila. 

Sikandari Raan is the signature dish at Bukhara, and diners love it — the subtle flavor, juicy succulence from charbroiling, larger portions, lean meat and the ritual of sharing and eating with your fingers makes for an excellent meal. A great amount of care is required while seasoning and heating. The meat is braised to achieve the final subtle tastes – salty, pungent, sour, sweet, bitter all at the same time.