• ‘Heir to the Flame’ celebrates living legacy of North Indian frontier cuisine
• Legendary Chef J.P. Singh of Iconic Bukhara, ITC Maurya, joins son Naivedya in Colombo
• Special menu from 23 January to 1 February at ITC Ratnadipa

There’s a special father-son collaboration on at ITC Ratnadipa’s iconic Peshawri restaurant, with Senior Chef Culinaire J.P. Singh from Bukhara, ITC Maurya, joining his son Chef Naivedya Singh, ITC Ratnadipa’s Senior Sous Chef, here in Colombo to present a living legacy of North Indian frontier cuisine – ‘Heir to the Flame’.

On from 23 January to 1 February at the beautifully appointed Peshawri restaurant, the showcase highlights culinary traditions hailing from the iconic Bukhara, an Indian restaurant that is celebrated worldwide. ITC’s Peshawri restaurants carry on the cooking traditions of Bukhara, taking them worldwide along with the Royal Afghan restaurants across its hotel portfolio.

The senior Singh is one of the most influential figures in Indian cuisine and has led Bukhara at ITC Maurya for over three decades, serving global leaders including Barack Obama, Vladimir Putin, Tony Blair, and David Cameron. Peshawri’s menu reflects his signature style, centred on slow-cooked specialities, live-fire kebabs, and breads baked against clay oven walls.

‘Heir to the Flame’ menu

The special ‘Heir to the Flame’ menu features a wide range of dishes, ranging from meat to vegetarian options, and as is the norm at Peshawri, serves no grains of any kind. Instead of rice you get a variety of Indian breads that pair perfectly with the curries.

Authentic tandoor-led cooking is the order of the day, with heirloom recipes and signature preparations that have defined Bukhara for generations being served at Peshawri during this special promotion, prepared by the man defining Bukhara himself – a taste of history that should not be missed.

We worked our way through most of the items on the menu, with the Singh chefs and the rest of the team sending over plate after plate of deliciousness. 

First up was the Machli Tikka – chunks of Modha fish marinated with salt, ginger-garlic paste, turmeric, lemon, and tandoori curd masala; cooked in the tandoor (traditional clay oven). This dish set the tone for the night, a perfectly cooked and seasoned serving that called for slow savouring.

Next up was the Seekh Kebab – minced lamb mixed with ginger, green chilies, and coriander, spiced with royal cumin and saffron, skewered and grilled over charcoal – which was equally delicious. 

Then came the Tandoori Aloo – scooped baby potatoes stuffed with potato hash, raisins, cashews, chopped green chilies, and coriander, skewered and roasted in a traditional clay oven. Proving that looks can be misleading, this dish doesn’t look like much, but when you start eating it, you can’t stop.

While I am a huge Dal Makhani fan, the famous Dal Bukhara – a signature slow-cooked black lentil dish simmered overnight with tomatoes, ginger, and garlic over a charcoal fire, finished with cream and butter – wasn’t really to my liking.

The standout dish of the night was unquestionably the Sikandari Raan – a whole leg of spring lamb, braised in a marinade of malt vinegar, cinnamon, black cumin, and red chili paste and finished in the tandoor. 

The tender meat melts in the mouth thanks to the long marination and ingredients used and it tastes juicy, smoky, and irresistible. This historic dish traditionally served at feasts isn’t always available and being able to enjoy it made the evening even more special.

Also served were Murgh Malai Kebab (creamy boneless chicken kebabs marinated in cream cheese, malt vinegar, green chili, and coriander; grilled in a tandoor), Murgh Makhani (chicken tikka simmered in a tomato-cream-cashew gravy, garnished with ginger juliennes and cream), and paneer and veg dishes, all of which looked great but I passed on them, pacing myself for dessert!

The Gulab Jamun – deep-fried deliciousness stuffed with pistachios and cardamom and oozing sugar syrup – is almost the size of a tennis ball at Peshawri and is divine, while the Kulfi – creamy frozen milk dessert with pistachios, served with vermicelli and saffron syrup – is just as delicious, bringing the night to an end on a lovely sugar high.

A legacy of responsibility, discipline, and respect

Commenting on the ‘Heir to the Flame’ father-son collaboration, Senior Chef Culinaire J.P. Singh said: “Bukhara was never about reinvention, but about protecting authenticity. Seeing those values carried forward at Peshawri Colombo by my son is deeply meaningful. It is a reminder that this journey is not only about food, but about passing on responsibility, discipline, and respect for the craft.”

For Chef Naivedya Singh, hosting his father in Colombo represents a defining moment in his own journey, allowing guests to experience the lineage, rigour, and soul of North Indian cuisine.

The Peshawri experience is part of the ‘Apprentice Series Edition’ at ITC Ratnadipa, which is committed to bringing globally significant culinary narratives to Sri Lanka and if it keeps up this standard, I cannot wait to see what’s next.