Peshawri.

Peshawri at the ITC Rajputana brings the robust, rugged flavors of the North-West Frontier to Jaipur. The space is intentionally rustic, featuring stone-clad walls, heavy wooden accents, and traditional "mudda" stools that create a grounded, communal atmosphere. There are no utensils here; diners are encouraged to eat with their hands, using pieces of oversized naan to scoop up the restaurant’s legendary Dal Bukhara, which simmers for 24 hours to reach a velvety consistency. The menu is a focused study of the clay tandoor, highlighting smoky, charred proteins like the Sikandari Raan—a whole leg of spring lamb braised in spices. The open kitchen provides a theatrical backdrop, where chefs manage multiple ovens by instinct rather than thermometers to produce some of the city's most consistent North Indian fare.