Peshwari

Critic´s Review

• Food: 4 / 5
• Service: 3.5 / 5
• Decor: 3.5 / 5

-By Rashmi Uday Singh

A carnivore's Mecca. The menu, a tribute to the cuisine of the North-West Frontier, doesn't change much at this understated elegant restaurant with rugged decor identical to Delhi's Bukhara (one of the best 50 in the world), where hard-core carnivores (tourists and business professionals alike) part with princely sums to enjoy succulent kebabs, luscious dals and tantalizing tandoor preparations. No cutlery is provided - you're expected to wear a bib and eat with your fingers (best part of the experience) at this ”stone, wood and earth”-coloured restaurant, complete with tree-trunk tables, wooden platters, beaten-copper glasses and gleaming show kitchen. Thoughtful new touches to the menu: two Jain dishes (Paneer Tikka and Tandoori Salad) and Sugar-free Phirni as well as Sugar-free Kulfi added to the dessert menu. Time- and temperature-controlled precision in cooking techniques produces consistently good and unerring Dal Peshawari (simmered all night) and succulent Burrah and Seekh Kebabs - clay oven and Tandoori cooking at its finest. Tandoori Tiger Prawns, Mixed Kebabs and Veg Platters are all superb. Murgh Malai Kebab seduces with its spices. Do not leave without ordering the Peshawri Kebabs and Raan, and request the large naan if you go here with a group. Savour the luscious Phirni at the end of your meal. Although vegetarians could order items like Tandoori Gobhi, Bharwan Aloo, Subzi Seekh or opt for the new vegetarian set menu (Rs. 2,250 per person; other options - Non-Veg Rs. 3,000 per person and the signature menu Rs. 4,000 per person), this isn't the place for them. In spite of the backless stools which could leave you feeling a bit stiff, all of your senses will rejoice at the end of your dining experience at Peshawri.