Reviews Peshawr

Whoever has dined in at the renowned Bukhara at ITC Maurya in Delhi would not need any introduction to Peshawri. Peshawari has exactly the same concept as Bukhara- from the cuisine to interiors. Peshawri showcases the food resembling the traditional style of the Indian North-West Frontier region where clay ovens or tandoors were used. Everything in Peshawri is made in house and the thaumaturgy associated with it is simple: high-quality and locally-sourced ingredients to encompass only the finest. A unique thing about Peshawri is that they don’t give you cutlery and encourage you to eat with hand but to ensure your dress doesn’t get dirty they give you an apron. To keep COVID-19 away, all precautions were taken care of under their #WeAssure programme. From sanitisation of the couch and table to sanitisation of crockery and cutlery which is then wrapped in the WeAssure assurance. Servers were seen wearing mask and shield and dishes were being served on wooden planks to avoid any contact. Digital menu replaced laminated tree menus and wooden tongs were used instead of other tongs. We tried the iconic Naan Bukhara- a 4 ft huge which is actually bigger than a baby blanket and was so soft, velvety and yummy. Yes, Naan Bukhara is so large that it is often called a baby blanket. It was a delight being served by the senior most Chef Surat Singh who is the star chef in the buzzing kitchen of ITC Mughal and Chef Kavitha Unni. People across the world know the aura of Dal Bukhara and a true Delhiite like me is no alien to it. We witnessed Dal Bukhara in the making while it was being cooked on charcoal for 24 hours for the authentic taste, consistency and flavour. Other dishes we had included Paneer Tikka, Tandoori Aloo, Bharwan Aloo, Reshmi Kebabs, Mutton Burra and Murgh Makhani. In desserts, we tried sweet dishes like Phirni which was served in a mitti bartan, Gulab Jamun and Rasmalai. It was a heavenly treat altogether. The incredible experience, talking to the chef and seeing the dishes being made live which added more to the satiety value. The feel of the place was earthy and old. It was fully packed with people of all ages – young as well as old. It was a great experience altogether to dine in Peshawri, the most exquisite restaurant at ITC Mughal. We truly relished the robust flavors of the North-West frontier made in clay ovens or tandoors with simple, high-quality and locally-sourced ingredients. 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 Peshawri turned out to be a great place to have diner after visiting around Agra. We had the second and third tasting menus and everything was good. We especially liked the daal and the tandoori chicken. Our servers Haider and Warish Bhim were very professional. The music and even the place decor is nice. I especially liked the goblets to drink water and the fact that water is locally treated and purified to reduce plastic waste. I highly recommend you include the restaurant in your Taj Mahal trip planning.

I came here because one friend recommended it to me. The place is amazing. I asked for the Dal and it was the best one that I’ve ever tried. You should also have to order the butter Naan; it’s also one of the best. The service is very polite; they want to take care of you so that you can enjoy the meal. It’s a place where you eat with the hands, so that the food tastes better. Eating here is not really cheap comparing with the most Indian restaurants, but one in a while it’s good to have a whim.

One of the best places to eat in Agra. Decent place and serves the best North Indian dishes

Sunil and Chitran took great care of us this evening. We specially liked the family naan which was huge and the leg of lamb. The setting of the restaurant is beautiful as well. The atmosphere is very nice and we had an enjoyable family dinner.