Across Borders: A Culinary Bridge Between India and Sri Lanka Through Peshawri’s Timeless Flavors.

By Vimasha Vishvadari

Peshawri, a renowned restaurant chain, originated from the iconic Bukhara restaurant in Delhi, which opened in 1978 and became famous for its authentic North-West Frontier cuisine. Part of the esteemed ITC Hotels group, Peshawri carries on Bukhara’s legacy, offering a consistent menu curated by chef J. P. Singh for over 40 years, featuring signature dishes like Dal Bukhara, Sikandari Raan, and kebabs. Now making its international debut at ITC Ratnadipa in Sri Lanka, Peshawri invites diners to enjoy a culinary experience that bridges the rich traditions of India and Sri Lanka, where every bite reflects a story of mastery and passion.

Ambience

The moment we stepped into Peshawri, it was as if the air itself shifted, transporting us instantly to the heart of India. Every detail—from the architecture to the tasseled curtains—whispered tales of tradition, immersing us in an experience far beyond the ordinary. The interior design, consistent across every Peshawri branch, mirrors the authentic essence of India, creating a seamless connection between locations. The grand pot of Dal Bukhara, simmering for over 18 hours, sent wafts of spices that evoked the rich culinary heritage of the North-West Frontier. The warmth of the space enveloped us, with every corner thoughtfully crafted to radiate a welcoming glow. Greeted with gracious namastes by the attentive staff, we felt instantly at home, as if India itself had embraced us.

The heavy, iconic menu was handed to us by a staff member whose enthusiasm and knowledge made selecting our dishes a delight. This wasn’t just dining—it was a journey. The ambiance was truly magical, making us feel as if we had stepped across borders, savoring the soul of India right here.

Complimentary Appetizer

As we waited for our entrée, a plate of crispy, golden papad arrived—a simple round flatbread that packed an unexpected punch. One bite, and it was like a jolt straight to the senses, with spices so vibrant they almost danced on the palate. The cumin stood out boldly, its sharp flavor lingering in the best way possible. We couldn’t help but dive in, pairing the papad with tangy mint and coriander chutney, and crisp Lachcha onions dusted generously with chaat masala. When eaten together, the flavors created an explosion of taste that was more than just a starter—it was an experience. Each bite offered a fiery, tangy, and refreshing harmony that set the perfect tone for the feast to come.

Magical Breads

At Peshawri, you won’t find rice on the menu—here, it’s all about the bread, and they’ve truly mastered the art of it. The star of the show is the legendary Naan Bukhara, a colossal naan that is both crispy and chewy, large enough to serve 6-8 people with ease. Baked to absolute perfection, it was so flavorful that we found ourselves tearing into it without even needing any curry. Each bite was a testament to its craftsmanship.

Next, we were presented with the indulgent Naan Amal, a flatbread baked in the tandoor, generously basted with butter, and topped with slivers of almonds. It wasn’t just a meal; it was an experience, rich and satisfying in every bite.

Then came the Pudina Paratha, a revelation of layered flatbread, also butter-basted but sprinkled with mint and dried pomegranate powder. The result? A burst of refreshing flavors that elevated the bread to new heights. Each piece was a journey of textures and taste, where even the simplest ingredients came together in a symphony of flavors.

Out of the breads, classic Naan Bukhara was our personal favorite as it paired well with almost every dip and curry.

A Celestial Symphony of Mighty Meat Goodness

Let me begin with the undisputed star of the evening, a dish so irresistible that my colleague couldn’t stop raving about it —SIKANDARI RAAN!! When I say this is the finest lamb I’ve ever tasted, I mean it with every fiber of my being. The spices were nothing short of perfection, hitting every note with precision, while the meat itself was pure magic—so tender it fell effortlessly off the bone. You could feel the mastery behind it, each bite revealing the secrets of hours of slow cooking, locking in every ounce of moisture and flavor. The richness of the lamb was cradled beautifully within, creating a melt-in-your-mouth experience so divine, I could write an entire article dedicated to this one dish alone.

We were next graced with the Murgh Tandoori, a perfectly roasted chicken bursting with flavor. The vibrant tandoori hue was proof of its authenticity—no artificial stains on our fingers, just pure, natural goodness. Each bite was tender, juicy, and seasoned to perfection, a testament to the mastery of the tandoor.

Then came the Tandoori Jhinga, a prawn dish that left us utterly speechless. The prawns were succulent, their delicate meat infused with fiery notes of chillies, garam masala, and an array of aromatic spices. The smoky, charcoal-kissed flavor was nothing short of addictive, making it impossible to resist. As if that wasn’t enough, we were treated to the Murgh Khurchan, a dish of shredded tandoori chicken pan-fried with onions and a rich tomato masala. This dish was a true flavor explosion, each mouthful of an orchestra of textures and spices, making it impossible not to fall in love with every bite.

Lastly, we were served the Murgh Makhani, a dish reminiscent of the beloved butter chicken but with its own unique flair. The spices danced to a slightly different tune than the classic, offering a rich and creamy indulgence. However, for my palate, it leaned a bit too far into the sour spectrum, overshadowing the buttery smoothness I typically crave in such dishes. While it was flavorful in its own right, the tanginess just didn’t quite hit the sweet spot for me.

Enchanting Vegetarian Delights

At Peshawri, the dal is nothing short of legendary—this is a flavor bomb that steals the show! Cooked for over 18 hours in a pot that greets you upon entry, this chef’s special Dal Bukhara is a creamy, mushy masterpiece that you simply cannot miss. It’s the kind of dish that makes you understand why they say, “The best dal is served in the Peshawri chain. Period.”

Next, we were presented with two enticing paneer dishes: Tandoori Salad and Paneer Tikka. While cottage cheese typically isn’t my cup of tea, I found myself irresistibly drawn to the tandoori salad. The roasted peppers and juicy pineapple were a revelation, bursting with flavor and perfectly complementing the smokiness of the tandoor. If you’re a fan of paneer, you’ll undoubtedly find joy in these dishes. But even if cottage cheese isn’t your favorite, don’t miss out on the delightful medley of tastes in the salad that will leave your taste buds dancing!

Crafted Beverages

We were treated to a trio of tantalizing drinks: Shikanji, Pathan Aam Panna, and Khati Meethi Imli. My absolute favorite was the Pathan Aam Panna—it was like a jubilant celebration in my mouth! The flavors danced together in a perfect harmony of spice and sourness, beautifully balanced by the sweetness of ripe pineapples and luscious mangoes.

Next up was the Khati Meethi Imli, which whisked me back to my childhood, reminding me of the tamarind pickle juice I used to make. This version, however, was a billion times more delicious, capturing the essence of nostalgia while elevating it to new heights.

On the other hand, the Shikanji, with its hint of black salt, didn’t quite win us over. We learned that black salt often carries a distinctive aroma that can be off-putting. Yet, if you can look past its alien scent, the drink still holds a refreshing taste that beckons to be enjoyed. Each sip was an adventure, transporting us to flavors both familiar and new.

Royale Desserts

Peshawri offers a delightful quartet of desserts, each a sweet ending to our culinary journey. The crown jewel was undoubtedly the Gulab Jamun—moist and delicate, it was a true queen among desserts. Each bite revealed a treasure trove of almonds and nuts, making it a generous treat meant to be shared.

Next, we savored the creamy kulfi, a refreshing antidote to the heat of our spicy main course. Its smooth texture and rich flavor were a delightful reprieve, cooling our palates and leaving us longing for more.

While the Rasmalai—a milky cottage dough delicately soaked in sweetened milk—didn’t quite satisfy my dessert cravings, it held its own charm. Lastly, there was the Phirni, the only rice dish on the menu. Made from ground rice and flavored with fragrant cardamom, it was an interesting offering, but it didn’t quite resonate with my taste buds. Each dessert brought its unique story to the table, weaving a tapestry of flavors that complemented the magnificent meal we had just enjoyed.