Peshawari

Review

If not the legendary warmth and hospitality of the Khans that is underlined by the burly costumes worn by the Peshawri staff, there are the gorgeous smells of yeast breads being freshly made over hot coals, spits turning with dripping morsels of food. The decor leans towards the spartan, with wooden benches and tables that indicate that this is meant to be a serious dining experience. It's top-of-the-line food. You can dine very happily on their fabulous breads, the naans dotted with poppy seed, or nuts and fruit, their splendidly long and crispy family size ones, their thin Roomali Rotis and all the ones in-between with their world-famous Bukhara Dal. Even the little bowls of mint chutney, hung curd with chunks of cucumber, sliced onions with a dash of lemon, pepper and jeera, papads lightly burnished with oil and chilli powder and the tall cold drinks in copper tumblers that are brought to the table as you wait in anticipation, with the trademark checked aprons tied around your neck, are memorable. Of course it's their whole legs of lamb, lambasted with curd and spices to a tender consistency, their kebabs beaten to a silky finish and even their vegetarian variations on the theme that have given the brand its unbeatable quality. The Kadak Seekh Kebab and Tandoori Jhinga are not to be missed at all!