ITC Ratnadipa, Colombo, is set to host a landmark culinary showcase celebrating heritage, mastery, and the timeless spirit of North Indian frontier cuisine from 23 January to 1 February 2026.
During this period, Peshawri at ITC Ratnadipa will present Heir to the Flame, a special edition of the hotel’s acclaimed Apprentice Series, welcoming the legendary Chef J.P. Singh of Bukhara, ITC Maurya, to collaborate with his son, Chef Naivedya Singh, Senior Sous Chef of Peshawri Colombo. This rare father–son event brings a living legacy of Indian frontier cuisine to Sri Lanka, combining decades of culinary expertise with a shared philosophy of authenticity and tradition.
Bukhara, one of the world’s most celebrated Indian restaurants, is widely known for its tandoor-led cooking and slow-cooked dishes. While the original Bukhara remains exclusive to ITC Maurya in New Delhi, its approach to cooking continues globally through Peshawri and Royal Afghan restaurants across the ITC Hotels portfolio. The showcase at Peshawri Colombo allows diners to experience this lineage through heirloom recipes, live-fire techniques, and signature preparations that have defined frontier cuisine for generations.
At the heart of this collaboration is Chef J.P. Singh, who has led Bukhara’s kitchens for over three decades and is regarded as one of the most influential custodians of Indian culinary tradition. Under his leadership, Bukhara has served global leaders, including Barack Obama, Vladimir Putin, Tony Blair, and David Cameron, reinforcing its status as a benchmark for authenticity and excellence in Indian cuisine. His philosophy centres on minimal intervention, respect for ingredients, and slow-cooking techniques that preserve the depth and character of every dish.
Chef Naivedya Singh, Senior Sous Chef of Peshawri Colombo, will join his father to bring this legacy to Sri Lankan diners. For Naivedya, hosting his father represents a defining moment in his career, allowing guests to experience not just the food, but the lineage, discipline, and soul behind North Indian frontier cuisine. Together, the duo embodies a generational passage of culinary knowledge, ensuring that the values and techniques cultivated at Bukhara are carried forward.
The Heir to the Flame menus at Peshawri showcase both vegetarian and non-vegetarian preparations, staying true to the essence of frontier cuisine while offering variety and balance. The vegetarian menu includes tandoor-based dishes such as Tandoori Aloo, Paneer Tikka, Subz Seekh, Tandoori Salad, and the iconic Dal Bukhara, complemented with Indian breads, mixed raita, and traditional desserts like Gulab Jamun and Kulfi. Non-vegetarian offerings include Murgh Malai Kebab, Machli Tikka, Seekh Kebab, Tandoori Jhinga, Murgh Makhani, alongside Dal Bukhara, breads, raita, and desserts, allowing diners to experience the signature flavours that have made Bukhara legendary.
Speaking about the collaboration, Chef 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.” Chef Naivedya Singh added that the showcase allows him to present the rigour, lineage, and soul of North Indian cuisine as it was meant to be, making it a unique experience for Sri Lankan diners.
The event is set against Peshawri’s rustic, frontier-inspired ambience, designed to evoke the warmth and charm of dining in tents under the starry skies of India’s north-west frontier. Rough-hewn trestle tables, wooden stools, and live-fire tandoors contribute to an immersive dining environment that complements the authenticity of the menu. This thoughtful setting underscores the restaurant’s commitment to creating not just a meal, but a journey through tradition, technique, and heritage.
Heir to the Flame also highlights ITC Ratnadipa’s dedication to bringing globally significant culinary narratives to Sri Lanka. By featuring a father–son duo bound by tradition and culinary mastery, the event reinforces Peshawri’s position as the island’s home for authentic frontier cuisine. More than a dining experience, it is a celebration of mentorship, legacy, and the continuity of craft passed from one generation to the next.
For diners seeking a taste of India’s iconic frontier cuisine, this collaboration offers an extraordinary opportunity to experience Bukhara’s signature flavours, techniques, and ethos without leaving Colombo. With both vegetarian and non-vegetarian options carefully curated to reflect decades of culinary mastery, the showcase promises an unforgettable experience for food enthusiasts, connoisseurs, and anyone eager to explore the depth and authenticity of North Indian cuisine.
