Peshawri, launched its 10th outlet at ITC Kohenur, Hyderabad, further cementing its status as a culinary landmark
The iconic restaurant known for its authentic North-West Frontier cuisine hardly needs an introduction. The interiors reflect the Peshawri essence, featuring rugged décor, earthy tones, and wood and metal furnishings designed to transport diners to the heart of the frontier’s rich gastronomic heritage.
The newly appointed Executive Chef Amer Jamal, a Hyderabadi, took us through the cooking techniques employed here – the art of tandoor, skillfully marinating and slow-cooking meats to perfection. The absence of cutlery on the table is a not-so-subtle hint to indulge in the hands-on joy of eating. We were offered cloth aprons to put wear around our necks to protect our clothes.
We sampled a selection of mouthwatering kebabs, the world-renowned velvety Dal Bukhara, cooked over coals for 18 hours, the succulent Sikandari Raan, and the crispy, cheese-stuffed Kadak Seekh. While the menu is mostly meat, there is also a small selection of vegetarian food. We tried the Besani Gobhi and Paneer Tikka.
Adding to the visual feast is the Naan Bukhara, a theatrical piece of bread that fosters community eating. We also tried the Tamba cocktail menu, featuring unique concoctions served in bespoke copperware, harmonizing with the restaurant’s distinctive flavors. We tried the Not So Saada Pan and the Peshawari Mule – an interesting take on Moscow Mule. We ended on a sweet note of perfectly plump Gulab Jamuns.
Wow! Recommends: Sikandari Raan, Dal Bukhara
Meal for two: Rs 4,000 onwards (without alcohol)
Hitec City, Plot No.5, Survey No. 83/1 Madhapur, opposite Inorbit Mall,
Tel: 040 6766 0101
Timings: 12 pm to 3.30 pm & 7 pm to 11.45 pm
BRAND PESHAWRI EXPANDS AS THE ‘10th PESHAWRI’ OPENS AT
ITC KOHENUR, HYDERABAD
Globally renowned for their cuisine excellence ITC Hotels offer exceptional dining
experiences. With award-winning kitchens led by master chefs, ITC Hotels presents a diverse
range of culinary delights. The legendary Peshawri, offering rich, robust and traditional
flavours of the North-West Frontier region, continues to expand and set new benchmarks as
the brand opens its 10th dining establishment at ITC Kohenur, Hyderabad.
Anil Chadha, Chief Executive, ITC Hotels, says, “Our hearts are filled with gratitude as we
open the 10th Peshawri at ITC Kohenur. Brand Peshawri has a very loyal following. The
affection and feedback from our patrons encouraged us to bring this dining experience to
Hyderabad. Our team has worked diligently, upholding the highest standards of quality and
consistency, promising an impeccable and enriching food journey. The expansion in ITC
Hotels’ signature food & beverage repertoire reflects our commitment to deliver
exceptional gastronomic experiences, rooted in tradition, and celebrated globally. We
remain dedicated to setting new benchmarks in hospitality and shall continue to expand the
culinary footprint as the language of food is universal”
Extremely popular, Peshawri has a loyal following in various cities. In a dynamic, culinary
landscape marked by constant change, Peshawri distinguishes itself by offering the time-
tested experience, underlined by consistency in quality, turning every meal into a
memorable occasion.
The restaurant, with a seating capacity of 84 covers, embraces all signature elements of
‘Peshawri’. From the rugged interiors to strong, earthy colours with wooden stools and
rough-hewn trestle tables laden with delicacies from the tandoor, creates an ambience that
immerses guests in a sensory journey of the North West Frontier flavours.
A culinary experience unlike any other, the master chefs at Peshawri showcase their
expertise in the art of tandoor cooking, a technique that involves marinating and slow-
cooking meat in tandoors. This meticulous process ensures the true essence of each
ingredient is preserved to bring out remarkable flavours.
The menu at Peshawri features an array of tantalizing kebabs. Signature dishes include the
globally acclaimed Dal Bukhara, slow-cooked overnight over a coal fire for 18 hours, the
Sikandari Raan, tender leg of lamb braised in spices and finished in the tandoor, and the
flavourful Kadak Seekh. The Kadak Seekh presents chargrilled chicken minced rolls, stuffed
with a delightful blend of green chillies and cheese, batter-fried to perfection, offering a
crisp and savoury indulgence that complements the rich flavours at Peshawri.
A visual delight at Peshawri is the Naan Bukhara, an impressive bread that adds a theatrical
touch as guests appreciate Chefs artistic flair, a great memory of this culinary experience.
Guests are encouraged to embrace the tactile experience of eating with their hands,
perfected by charming interiors in a mix of copper and earthen tableware that adds to the
rustic charm.
Enhancing the dining experience is Peshawri’s exclusive and unique cocktail menu, named
Tamba, offering signature cocktails served in rustic copperware designed to complement
the distinct culinary flavours.
