Peshawri, the award-winning North-West Frontier cuisine restaurant at ITC Sonar, has completed 20 glorious years. On this occasion the restaurant has a special offering for patrons by rolling back their menu to their original prices when they first opened. The Telegraph walked in for a sumptuous dinner right before the roll-out and here’s getting you 20 reasons why Peshawri should be on your must-eat-at list this week.
1. The food at Peshawri is entirely cooked in clay ovens or tandoor in the traditional style of the Indian North-West Frontier region. Rooted in rich culinary history of India, it preserves and showcases the art of tandoor.
2. The meat is not accompanied by any sauce or gravy, but is only pre-marinated and cooked before serving.
3. There are separate tandoors to cook vegetarian and non-vegetarian fare, as well as a separate oven for the breads.
4. The world renowned Dal Bukhara — a heavenly combination of whole black lentils (urad dal), tomatoes, ginger and garlic — is cooked and simmered over slow coal fire of the tandoor overnight for 18 hours at a stretch! It is sure to be the longest-cooked dal in the world!
5. A unique feature of the cuisine is the use of prime cuts of meat, marinated with the choicest of spices and skillfully cooked on high heat, while retaining their tender moistness.
6. The cuisine has been inspired by the essence of North-West Frontier tradition, of camaraderie around the warm glow of a campfire, hence the decor comprising rough-hewn trestle tables and wooden stools complete the rugged look.
7. The Naan Bukhara, at approximately four feet of diameter, is probably larger than a baby’s blanket!
8. Chefs have very strict food quality specifications laid out.
9. In these days of constant global change, when every restaurant changes to take on a new avatar, the menu of Peshawri has remained the same since opening.
10. While dining, guests are encouraged to eat with their hands to experience the food through all their senses. Cutlery is not laid out on the table, and only provided if asked for.
11. The crockery is made of copper, and adds to the rustic charm of the space.
12. The chequered apron was a totally novel concept that has become very popular now. It’s maroon for non-vegetarians and green for vegetarian tables, making it easier for servers to distinguish.
13. The menu is painted on a block of wood that adds to the rustic charm.
14. A unique concept, the restaurant offers a totally ethnic experience where the kitchen is part of the restaurant and you can see your food being prepared.
15. The succulent tandoori fare is low on oil and high on authenticity. Hence it’s great even if you’re weight watching.
16. It takes a chef years of meticulous training and dedication to master the technique of the art of tandoor or to acquire the ability to gauge spices, mix marinades, and the most vital of all, to judge the heat of the tandoor and the time necessary for each dish to be perfectly cooked.
17. These prices are on offer only once a year or even less.
18. The kulfi served is made using 1litre of milk that’s reduced, for each kulfi, adding to the creaminess of the dish.
19. The menu is just two simple pages with less than 20 dishes in vegetarian as well as non-vegetarian sections. Despite the crisp menu, the food is loved by the city.
20. We dropped by on a Tuesday evening and the space was packed before 9pm. Clearly speaks volumes about the taste and quality.
“The robust flavours of Peshawri celebrates the romance of the rugged North West Frontier. It endeavors to turn every meal into a memorable occasion. In these days of constant global change, when every restaurant changes to take on a new avatar, it offers a time-tested, enduring experience and therein lies its uniqueness,” said Nitin Bahl, hotel manager, ITC Sonar.
What: Price roll-out
Where: Peshawri, ITC Sonar
When: August 27
Timings: Lunch — noon to 3.30pm; dinner — 7pm to midnight
For reservations: Call 033-4446-4646
BESTSELLERS FROM THE MENU
Sikandari Raan: This has melt-in-the-mouth tender lamb that breaks off the moment you dig into it. Rs 1,400-plus
Tandoori Pomfret: Doing fish lovers of the city proud is this whole fish, cooked to perfection in the clay oven. Rs 900-plus
Tandoori Jhinga: A special for seafood lovers, these ajwain and garam masala flavoured grilled prawns will leave you wanting more. Rs 1,550-plus
Naan Bukhara: Another hot seller, when being prepared this takes up the entire tandoor due to its sheer size, and is a great crowd-pleaser that promotes community eating. Rs 600-plus
Assorted Platter: A vegetarian selection special that has top sellers such as Tandoori Aloo, Paneer Tikka, Tandoori Phool and Shimla Mirch. Rs 1,100-plus for half, and Rs 1,800-plus for full.
Pictures: B. Halder
