Bukhara and Haiku are two well-known restaurants in Cape Town that have now joined forces under one roof at the V&A Waterfront. The restaurant has two separate kitchens that serve two different menus, specializing in Indian cuisine and Asian Tapas respectively. Fans of both Indian and Asian food will be blown away by the concept they’ve created. You might get a little confused about how it all works at first, but your waiter will be more than happy to explain it to you, even when the restaurant is packed. Bukhara & Haiku is pretty pricey so start saving now for the next big occasion in your life. Trust me, it’s all worth it! Also, it’s very important that you make a booking unless you’re planning on dining there on weekdays.

 For starters, I ordered the Sweetcorn Soup with shredded chicken from the Haiku menu. It was absolutely delicious. So fresh and tasty, it’s definitely in front running for the best soup I’ve ever tasted. I love Asian soups because they’re light and full of amazing flavour and this one was hard to beat! I also ordered the Spinach Har Gau which were steamed translucent dumplings with spinach and cream cheese. Definitely the best dumplings I’ve had in Cape Town yet!

For mains, I ordered the Butter Chicken from the Bukhara menu. Butter Chicken is essentially chicken tikka in a tomato and cashew nut curry and it’s usually everyone’s favourite curry. It was mild, vibrant and had the perfect balance of spices and subtlety. A great authentic dish that paves the way for the other great curries on Bukhara’s menu. Whether you’re in the mood for chicken, beef, seafood or vegetarian, you’ll love whatever you order at Bukhara&Haiku because it’s all incredibly authentic and jam-packed with flavour.

Along with my Butter Chicken, I order some Nan bread which is my favourite part of eating Indian food. Bukhara do it extremely well with a big nan that’s tender and cooked perfectly. Yum! I also ordered some Jeera Puloa as a side to my Butter Chicken. Jeera Puloa is simply basmati rice fried with jeera and onions and it made a wonderful starch to go with my curry.