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| Celeb Quotient: |
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| Mick Jagger |
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| Hillary Clinton |
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| Mahathir Mohammed |
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| Carlos Menem |
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| Fernando H. Cardoso |
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| Bill Clinton |
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| Tony Blair |
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| Sachin Tendulkar |
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| Madhuri Dixit |
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| Rishi Kapoor |
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| Aamir Khan |
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| Akshay Kumar |
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| Enrique Iglesias |
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| Vladamir Putin |
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| Ronn Moss |
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Portuguese President H. E.
Anibal Cavaco Silva |
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| Australian Cricket team |
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| Accolades: |
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| Golden Fork - 1991 |
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Restaurant of the year for Indian
Cuisine - 1998 |
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| *Best Indian Restaurant InThe World - 2002, 2003, 2004 & 2006 |
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| *One Of The 50 Best Restaurants In The World - 2002, 2003, 2004 & 2006 |
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| *Best Restaurant In Asia - 2008 |
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| Best Whisky Restaurant – Icons Of Whisky - 2008 |
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| Best Restaurant In Asia – Miele Guide, Singapore - 2008 |
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Times Food Guide - Best North Indian Restaurant - 2003, 2004, 2006 - 2009
(*UK based ‘Restaurant’ magazine) |
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At Peshawri, the tandoori cuisine of the North-West frontier of India, finds a new meaning. The haunt of every celebrity passing through, the restaurants have played host to Crowned heads, Heads of State and famous personalities from all over the world. Reveling in the most delicious kebabs found anywhere in the world |
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The British demarcated the North-West Frontier Province in the year 1900, which comprised parts of Afghanistan, and the Northwest part of pre independence India. The cuisine has been inspired by the essence of North West frontier tradition, of camaraderie around the warm glow of a campfire –succulent tandoori fare, low on oil and high on authenticity.
The food is cooked in clay ovens or tandoor in the traditional style of the Indian North-West Frontier region. This style of cooking requires great expertise on the part of the chefs, since the meat is not accompanied by any sauce or gravy, but only pre-marinated and cooked before serving. It takes a chef years of meticulous training and dedication to master the technique of the art of making the breads that are so much vital part of the cuisine, or to 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 world renowned Dal Bukhara is cooked overnight in the traditional Bukhara way on the tandoor, simmered all night and finished with tomato, ginger and garlic. Another unique feature is the use of prime cuts of meat, marinated with the choicest of spices and skillfully cooked on high heat, yet retaining their
tender moistness
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| Décor / Ambience |
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| A unique concept, the restaurant offers a sophisticated yet totally ethnic experience where the kitchen is part of the restaurant. The decor comprises stonewalls and flooring, hung with Bukhara carpets. Rough-hewn trestle tables and wooden stools complete the rugged look. Copper pots and urns are suspended from the ceiling and pillars; the crockery is earthenware in an earthy ochre colour, while the menu is painted on a block of wood. The chequered apron is also 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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