Review: Bukhara Grille

We venture into Indian territory

Tandoor naan, the Indian flatbread baked in a tandoor oven, can be moist and fluffy or scorched and brittle. But whatever the texture, it's fantastic to drag through the rich slurries soaking the grilled shrimp or the lentils or especially the nafeez palak (Bukhara's version of sag paneer), a dish of warm pulverized spinach spiced with cumin and garlic swamping spongy cubes of house-made cheese.

Mint salmon tikka, meticulous cubes of fish as dark as heavily tarnished bronze, is mush, fraying into soggy shreds instead of breaking away in rich, distinct flakes.

Lamb kebabs, juicy chunks of raciness, are slathered in a spice blend so complex and gently potent that it jams your sense of culinary discernment. Bronzed buttons of ground lamb and lentil—four of them, on a bed of shredded cabbage and carrot interspersed with shards of green bell pepper—are brittle crisp and break open to expose spongy cores of steaming fume.

Bukhara redefines Dallas' Indian cuisine by removing the burlap.
Tom Jenkins
Bukhara redefines Dallas' Indian cuisine by removing the burlap.

Location Info


Bukhara Grille

955 E. Campbell
Richardson, TX 75081

Category: Restaurant > Indian

Region: Richardson & Vicinity


Samosa $5.95

Shammi kebab $6.95

Black lentils $8.95

Nafeez palak $8.95

Grilled shrimp $14.95

Tandoor chicken $13.95

Lamb kebab $14.95

Mint salmon tikka $15.95

Rasmalai $2.95

Stepping down from this sensual fusillade can be daunting. Do so with mango lassi or rasmalai, house-made cheese patties soaked in saffron cream. Sadhu plans more Bukharas for the Park Cites and Plano, which could sink coffin nails in Dallas' traditional Indian travesty. For good.

Bukhara Grille, 955 E. Campbell Road, Richardson,972-437-1519. Open 11 a.m.-2:30 p.m., noon-3 p.m. Saturday and Sunday;5 p.m.-9:30 p.m. Sunday-Thursday; and 5 p.m.-10 p.m. Friday and Saturday. $$

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