On a recent visit, Marhaba once again experienced the famed Friday Brunch at Qureshi Bukhara. This time, we had the opportunity to meet not just one, but both Qureshi brothers – Chef Ashfaque and Chef Irfan. Situated on the first floor of Dusit Hotel & Suites – Doha , the restaurant remains a true representative of India’s robust culinary legacy.
The Qureshi name has been synonymous with exceptional culinary art for over two centuries, tracing its roots back to the legendary chefs and regal kitchens of the past. Over the years, the Qureshis have honed their cooking skills, introduced innovative ideas, and researched ancient texts to resurrect the culinary practices of ‘Tandoor’ and ‘Dum’ cooking, breathing new life into these age-old traditions.
The Chefs
Mohammed Ashfaque Qureshi is a chef who became a food expert, renowned for having mastered the craft of Indian cuisine. Presently, he serves as the Managing Director at Grande Cuisines of India, a prominent food consulting firm. The company, which owes its inception to his vision, offers consultancy services and franchises its brand both in India and abroad.
Meanwhile, Mohammed Irfan Qureshi serves as the Joint Director at Grande Cuisine of India. An expert in korma, kebab, and biryani, he has honed his culinary skills under the guidance of his father, Chef Imtiaz Qureshi. He has also played a significant role in reviving traditional Dum cooking during his time at ITC Hotels.
The Buffet Spread
Heading to the salad bar first, I sampled the chicken, corn, and kidney bean salads, all seasoned with vibrant spices for a flavourful kick. Additionally, there’s the option to make your own salad using fresh ingredients like lettuce, onions, chilies, cucumbers, pickled onions, and shallots.
For starters, I indulged in Saundhey Aloo, tandoor-cooked baby potatoes marinated in signature Qureshi Peshawari spices. Next were the Tandoori Salad, a vibrant combination of grilled onions, capsicum, tomatoes, paneer, and pineapple, and the Tandoori Phool, or roasted cauliflowers, subtly spiced and tender. The vegetarian portion was rounded off with Tikki Kabab, crispy patties made from potatoes and nuts.
Following that was Jhinga Til Tinka, prawns marinated in a zesty lemon and ginger-garlic concoction, encased in a crispy sesame seed batter, and deep-fried to golden perfection. The Dal Qureshi Bukhara offered a comforting blend of black lentils, tomatoes, ginger, and garlic, slow-cooked, then finished with cream and butter for extra richness.
For the meat lovers, the Seekh Kabab presented a juicy spiced lamb mince, alongside the Reshmi Kabab or chicken mince rolls. The feast was complemented by a rich Butter Chicken, Jinga Malai Curry, prawns with coconut milk, and the tender mutton with Kashmiri spices – Rogan Josh. To round off the feast, freshly made butter naan was served directly to your table, accompanied by crispy papadoms and chutneys.
Enhancing the atmosphere, the chef can be seen through a glass partition, masterfully managing the tandoor oven – a spectacle as he bakes fresh bread and grills meats for onlookers to enjoy.
The dessert station presents fresh fruits and two traditional Indian sweets served to your table – Gulab Jamun, soaked in a fragrant saffron-honey syrup, and Rasmalai, soft cheese dumplings immersed in a lush creamy milk sauce.
The Qureshi brothers’ expertise in Indian cuisine allows for a truly authentic and flavoursome experience. The Qureshi Brunch is available every Friday from 1 pm to 4:30 pm.
Pricing options:
- QAR129 per person, with soft beverages
- QAR229 per person inclusive of special beverages
For table reservations, call 4004 4052 or WhatsApp +974 3070 1295
See their brunch menu here
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For more details on our experience from our previous visit, read our full review here.
Author: Ayen Molina
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