Marking 23 years of culinary legacy, Peshawri at ITC Sonar stands as one of Kolkata’s most enduring gastronomic landmarks — a restaurant that has not only preserved the soul of North-West Frontier cuisine but elevated it into an art form. To commemorate this milestone, Peshawri is rolling back to its 2002 prices for one night only on August 30, 2025, an evocative nod to its history and a rare opportunity for guests to indulge in timeless flavours at nostalgic value.
What makes Peshawri exceptional is its unyielding commitment to authenticity. Here, the food is not simply prepared, it is crafted — each dish carrying forward centuries-old traditions of clay tandoor cooking. The menu, unchanged since its inception, embodies the essence of the rugged frontier, with its primal yet sophisticated techniques. Prime cuts of meat are marinated in carefully balanced spices and charred to smoky perfection, as are the vegetarian and non-vegetarian preparations that are cooked in separate tandoors — a mark of the restaurant’s exacting quality standards. The legendary Dal Bukhara, simmered gently over coal fires for 18 hours, remains one of the world’s longest-cooked lentils, a dish of patience and devotion. Meanwhile, the colossal Naan Bukhara, stretching nearly four feet across, continues to dazzle diners as both a culinary statement and a celebration of shared abundance.
Stepping into Peshawri is like stepping into another world — one where rustic charm meets refined hospitality. Rough-hewn wooden tables, copper crockery that glows under ambient lighting, and servers in maroon and green chequered aprons set the tone for convivial dining. Even the menu, etched onto wooden blocks, feels like part of the theatre of tradition. With the open kitchen at its heart, guests are invited into the drama of the tandoor, where glowing embers and the mastery of the chefs animate the entire dining space.
Beyond the classics, it is the smaller details that elevate the experience — from the smoky tenderness of the Sikandari Raan to the comforting layers of the Pudina Paratha, the succulence of kebabs (the classic Tandoori Murgh is a must-have), and the surprising freshness of a pineapple raita that balances the spice with a burst of sweetness. And while every dish shines, the finale belongs to the kulfi — a creamy indulgence made by reducing an entire litre of milk into each portion, a dessert that encapsulates the labour, patience, and artistry that defines Peshawri.
As Gaurav Soneja, Cluster General Manager at ITC Royal Bengal & ITC Sonar, aptly notes: “Peshawri’s robust flavours capture the romantic spirit of the rugged North West Frontier, aiming to make each meal an unforgettable experience.” In an age when restaurants constantly reinvent themselves in search of novelty, Peshawri’s strength lies in its steadfast devotion to tradition — a constancy that feels both reassuring and rare. Twenty-three years on, it remains more than a restaurant; it is a cultural institution, where every bite tells a story of fire, flavour, and frontier romance.
Images: ITC Sonar
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