Peshawri
Description
The food resembles the traditional style of the Indian North-West Frontier region where clay ovens or tandoors were used. It takes a chef years of meticulous training and dedication to master the technique of making breads -which also serves as a vital part of the cuisine , and 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. The restaurant's real skill lies in its deceptively lean composition. Instead of the heavy oil and butter base you'd expect from kebabs, Peshawri's cooking is all light-touch, the selection of kebabs is not accompanied by any sauce or gravy, but only pre-marinated and cooked before serving .The vegetarian side of the menu is a delight. The famous Paneer Kurchan and Kebab with their most famous Dal Bukhara serve as fine accompaniments ensuring that the guests find pure satisfaction in every bite. Even the desserts take the same approach – instead of saccharine-soaked Gulab Jamuns, their version is light on sugar coating and syrup and heavy on creamy flavour. In an ambience reminiscent of the rustic charm of dining in the warmth of tents under a starry sky in the cold desert terrain of the North West Frontier, Peshawri brings to its guests an award winning menu of delicacies cooked in the clay tandoor. As a unique and unmatched concept, the restaurant offers a sophisticated yet totally ethnic experience where the kitchen is part of the restaurant. The decor comprises rough-hewn trestle tables and wooden stools completing the rugged look alongwith copper pots and urns that are suspended from the ceiling and pillars. While the menu is painted on a block of wood , the crockery used is earthenware in an earthy ochre colour. All along, while dining, guests are given checked aprons and are encouraged to eat with their hands to experience the food through all their senses. The checkered apron is a totally novel concept that has become very popular. The view of the kitchen with the busy chefs adds to the warmth of the restaurant, inviting one to take time off to photograph the activity inside the kitchen. The speed by which the food is cooked and delivered to the tables justifies its claim of having one of the most efficient service.
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