23 Years of Culinary Legacy at Peshawri – A Timeless Celebration at ITC Sonar

Peshawri celebrated for its Robust North-West Frontier flavours, is commemorating its 23^rdanniversary at ITC Sonar by offering 2002 roll back prices on 30^thAugust 2025.

Peshawri is an award-winning culinary offering of ITC Hotels which ensures authenticity of taste by recreating not just the palate but also the experience for the guests. 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, promising an inspiring culinary experience unmatched by any other in the city.

A unique feature of the cuisine is the use of prime cuts of meat, marinated with the choicest of spices and skilfully cooked on high heat, while retaining their tender moistness. Chefs have very strict food quality specifications laid out.

There are separate tandoors to cook vegetarian and non-vegetarian fare. Part of the menu is the world-renowned Dal Bukhara, a combination of whole black lentils (urad dal), tomatoes, ginger and garlic, it is cooked and simmered over slow coal fires of the tandoor overnight for 18 hours at a stretch making it to be one of the longest cooked lentil in the world. Another signature offering, the Naan Bukhara, at approximately 4 feet of diameter, is probably larger than a baby's blanket!

The décor, featuring rough-hewn tables and wooden stools, fosters camaraderie and a sense of tradition. Adhering to strict food quality standards, Peshawri’s menu has remained unchanged since its inception, encouraging guests to engage their senses by eating with their hands.

Copper crockery enhances the rustic charm, and chequered aprons in maroon and green help servers easily distinguish between non-vegetarian and vegetarian tables. The menus, painted on wooden blocks, further add to the restaurant's rustic appeal.

Mastering the art of tandoor cooking requires years of meticulous training and dedication, including the ability to gauge spices, mix marinades, and, most crucially, judge the heat of the tandoor for the perfect cook time. For dessert, the creamy kulfi is crafted from milk reduced to perfection—each kulfi made from a whole litre.

Peshawri offers a unique concept of having the kitchen inside the restaurant to have a complete ethnic experience. Further, while dining, guests are encouraged to eat with their hands to experience the food through all their senses.

"Peshawri's robust flavours capture the romantic spirit of the rugged North West Frontier, aiming to make each meal an unforgettable experience. In the present age where restaurants frequently adopt new 'avatars,' Peshawri stands out by delivering a time-honoured, enduring experience, which is what makes it truly unique," stated Gaurav Soneja, Cluster General Manager at ITC Royal Bengal & ITC Sonar.

For reservations and further details please call 033 44464646