22 Aug 2024 - {{hitsCtrl.values.hits}}
Peshawri is more than just a restaurant; it's an experience. The service is attentive without being overbearing, and the ambience is perfect for a relaxed meal with friends. A majority of their dishes were fantastic and without doubt, it's a place that leaves a lasting impression.
text Rihaab Mowlana
Peshawri at ITC Ratnadipa is the kind of place that makes you want to roll up your sleeves and dig in. The moment you step through the door, you're transported to a rugged, rustic world where the tandoor is king. It's a place where the aroma of sizzling meats and the crackle of fire are as much a part of the décor as the rough-hewn wooden tables.
Finding this culinary gem can be a bit of a… quest, if it’s your first time at ITC. It's tucked away behind the Indian Ocean Pavilion, their buffet restaurant, on the third floor. But trust me, the journey is worth it. To commemorate India’s Independence Day, Peshawri offered me a unique and visually striking mocktail called the Kolam. A clever nod to the Indian flag, the drink was a blend of butterfly pea, coconut milk, and blueberry. I found the unexpected combination surprisingly refreshing. While I wasn’t entirely sure what to expect, the flavours melded together perfectly, creating a delightful and cooling drink. Peshawri is all about getting your hands dirty. They even thoughtfully provide aprons for those worried about sauce splatters. But trust me, grabbing a piece of that perfectly cooked naan and scooping up a spoonful of that rich, creamy dhal is an experience like no other. It’s a sensory feast that elevates the whole dining affair. They have utensils if you need them, but what’s the fun in that?
The menu is a love letter to the tandoor. No rice here, just a glorious variety of rotis to mop up every last drop of those rich, flavourful gravies. Undecided? The menu isn’t extensive, but the waitstaff will help you nonetheless.
Photos Waruna Wanniarachchi
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Naan Bukhara I'm all for breaking bread (or in this case, naan) with friends, and Peshawri's massive Naan Bukhara is perfect for that. However, I found it a tad dry and tough for my liking.
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Tandoor Naan & Bharwan Kulcha The Tandoor Naan and Bharwan Kulcha, though, were absolute perfection – soft, buttery clouds of carb-y goodness. the Bharwan Kulcha – a leavened flatbread, stuffed with a tangy mixture of cottage cheese and baked in a tandoor, basted with melted butter - was outstanding. Without exaggeration, this is the best naan and kulcha I've tasted in the country. The texture and flavour were exceptional. |
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Dal Bukhara
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Kadak Seekh The Kadak Seekh was an interesting twist on the classic kebab. Initially sceptical, I found myself quite liking this. Batter-fried and crispy, it was texturally exciting. The green chilli and cheese filling contributed to a spicy kick, but it was more of a gentle nudge than a full-on assault. |
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Paneer Makhani
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Murgh Khurchan The Murgh Khurchan -shredded slivers from the Tandoori chicken pan-fried with a flavourful onion and tomato masala - was a solid dish, but nothing extraordinary. Delicious and flavourful. |
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Dessert
By the time you finish this meal, you'll be incredibly full. But trust me, save room for dessert. You'll be glad you did. The Kulfi was a refreshing palate cleanser, but the star of the show was the Gulab Jamun. Soft, syrupy perfection. It was worth the struggle to finish. |
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Machli Tikka
The Machli Tikka, on the other hand, was a revelation. The fish was cooked to juicy perfection, with just the right amount of spice. The flavours were simple - Modha fish marinated with ginger, garlic, turmeric and lemon juice, cooked to perfection in a tandoor - but the chefs knocked it out of the park with this one! Definitely recommend.
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And then there's the Dal Bukhara. This dish is pure indulgence. It's rich, smoky, and undeniably comforting. I'd heard rave reviews about it and decided to give it a try, despite not usually being a lentil fan. Glad I did!
The freshly made Paneer Makhani - cubes of paneer tikka tossed in a rich tomato, cream and cashew gravy, served with a swirl of cream - was a creamy dream, the paneer cubes tender and bathed in a rich, velvety sauce. 
