Peshawri.

Peshawri at ITC Sonar foregoes the typical sprawling North Indian menu in favor of a focused, high-impact collection of charcoal-grilled signatures. The kitchen’s identity is built around the tandoor, turning out charred lamb barrah kebabs, jumbo prawns, and the legendary Dal Bukhara—a creamy black lentil dish slow-cooked for eighteen hours. The dining room reflects this rustic-yet-polished approach, featuring heavy wood beams, copper accents, and an open kitchen that keeps the focus on the cooking process. There are no cutlery-heavy formalities here; the experience is tactile, centered on tearing fresh tandoori breads to scoop up rich gravies. While it sits within a luxury hotel, the atmosphere remains grounded, offering a consistent, master-class execution of Northwest Frontier cuisine that prioritizes depth of flavor over modern fusion or variety.