Bukhara pop-up, Sheraton Park Tower hotel: review London's experimental and continually evolving dining scene has nurtured plenty of home-grown talents and exceptional local restaurants but, increasingly, it's also luring celebrated chefs and restaurants from abroad. Last year Thomas Keller transported The French Laundry restaurant from California to Harrods for ten days; some 1,400 diners booked it out immediately, each spending £250 (excluding drinks and service) to savour a nine-course tasting menu. This year, Claridge's Hotel welcomes Copenhagen restaurant Noma from July 22 to August 13, where a five-course menu will cost £195. With Noma again named the world's best restaurant this year, demand for tables has been intense. Still, with the original Bukhara's appeal derived partially from its heritage and original features it was always going to be hard to concoct a similar atmosphere so far away, and it's for the food served there that the restaurant is most celebrated. Bukhara's head chef Manjit Gill is overseeing the London operation and he's chosen to serve the restaurant's signature dishes during its time here. Once seated we were encouraged to wear oversized bibs that stretched from neck to navel - handy for surreptitious under-the-table hand wiping as food is served without cutlery - and set about tackling the succession of traditional dishes that made their way to the table. I chose the restaurant's meat and seafood tasting menu (£79; the vegetarian menu costs £59) and enjoyed some knockout dishes. Tandoori Jhinga, a platter of juicy, jumbo prawns marinated in yoghurt, turmeric and red chillies and cooked over a charcoal fire, was fresh, succulent and packed with flavour; Murgh Malai Kabab, a serving of chicken blended with cream cheese, lemon and coriander was delicately seasoned and simple, and deliciously so. As we were eating with our hands I think it's fair to describe the dishes as unputdownable. In addition to breads, raita and dal, we were subsequently served with spring lamb marinated in cinnamon and black cumin, and potatoes stuffed with an intentionally soggy mix of raisins, cashew nuts and chillies - another unexpectedly homely, hearty combination that went down well. A professional chef seated at our table (who presides over a collection of popular high-end Indian restaurants) was sufficiently impressed with the dishes to reiterate that Bukhara is one of India's best restaurants and to decree our meal every bit as good as what you'd encounter in the original New Delhi venue. The interior may be somewhat disappointing but if you've always wanted to taste Bukhara's best dishes then you can't really get a higher recommendation than that. Although many dates have been largely booked out, Bukhara is making extra reservations available today, covering select dates until June 1. For more details, follow @bukharalondon for announcements; book via www.luxurycollection.com/bukhara or by calling +44 20 8045 0715.