PESHAWRI — Restaurant in Agra

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...

Having little knowledge of Peshawri as an American, I was thrilled when a friend recommended this place to me. Little did I know that I was about to embark on an incredible culinary journey that would leave a lasting impression.

First and foremost, the signature Dal at Peshawri is an absolute must-try. Bursting with rich flavors and creamy textures, it is undoubtedly a standout dish that will tantalize your taste buds. The chicken kebabs were another highlight, perfectly grilled to perfection and oozing with aromatic spices that added an extra layer of deliciousness.

However, the true star of the show was the slow-roasted mutton. Tender, succulent, and infused with a medley of spices, this dish took my dining experience to a whole new level. The flavors were simply out of this world, leaving me craving for more with each bite.

To top it all off, the exceptional service provided by Bhim elevated the entire dining experience. His attentiveness, knowledge, and warm hospitality ensured that my visit was nothing short of extraordinary. If you have the pleasure of being served by Bhim, rest assured that you will be in excellent hands.

In conclusion, Peshawri exceeded all my expectations and introduced me to a world of flavors I had yet to discover. As an American unfamiliar with the cuisine, I can confidently say that this restaurant is a gem waiting to be explored. Indulge in their signature Dal, savor the succulent chicken kebabs, and be prepared to be blown away by the slow-roasted mutton. Your taste buds will thank you, and Bhim's impeccable service will leave you with a memorable dining experience that lingers...

Staying in the hotel, we had dinner at Peshwari which you can find reference on online articles for places to eat in Agra. First and foremost - uncomfortable seating. The 2 seater tables are low with very low seats, with no back and you can’t fit your legs underneath the table. We asked to move and were placed on one of the 6 person tables which backed onto a wall, with wall cushions. All of those larger tables were taken up by couples sitting with their backs on the wall side. Clearly the furniture needs changing. For dinner we ordered their famous Dal Bukhara, a Tandoori Pomfret (a mildly spiced small fish) with 2 tandoori naans. For desert my girlfriend had Kulfi. Drinks we had a Sprite, and bottled water. The Dal was nice and rich, but we’ve had better in the UK (Dishoom’s black dal being our reference point). The fish was small, very boney and did not have a lot of meat. The kulfi was pleasant enough but it’s nothing grandeur. This cost us over 7,000 rupees including two types of taxes which is over £65 for not a lot of food. To give you some context we ate outside the hotel the next night at Palm Burj, which was recommended by the hotel concierge. We spent under 5,700 rupees which is basically £50 and had a large sharing meat mezze platter, a second main meal (also meat) and a bottle of wine. Basically, the restaurant is priced at a captive Westerner / Foreign audience and doesn’t live up to the price tag. The customer service was...