Peshawri

Address: Tajganj, Agra, Uttar Pradesh 282001, India

Phone number: +91 562 402 1700

Peshawri is a Mughlai restaurant in Agra.It has been rated 8.6 out of 10 by 76 people.

Website: https://www.itchotels.in

Reviews

Deependra M. rated it 10/10 stars and wrote:
The best place in town to have dal makhni, which is supposed to be cooked over 24 hours.
Posted: 3 years ago

Anup A. rated it 10/10 stars and wrote:
An exotic restaurant in ITC Mughal/ Rajputana for tasting Indian kababs and breads! They pamper with so much of tasty foods that you would love it instantly. You can see the food preparation and take photograph as you wish! Recommended to try it! If you like my review encourage me by a like ?. That will keep me going on and write more reviews with useful information!
Posted: 2 years ago

Gloria V. rated it 10/10 stars and wrote:
I came here because one friend recommended it to me. The place is amazing. I asked for the Dal and it was the best one that I’ve ever tried. You should also have to order the butter Naan; it’s also one of the best. The service is very polite; they want to take care of you so that you can enjoy the meal. It’s a place where you eat with the hands, so that the food tastes better. Eating here is not really cheap comparing with the most Indian restaurants, but one in a while it’s good to have a whim.
Posted: 3 years ago

Matt P. rated it 10/10 stars and wrote:
Expensive for Agra, but the lamb was some of the best I’ve had. Marinaded perfectly and so tender and delicious. The Dahl was also very rich and went perfectly with crispy bread. There may be restaurants with more value for the money, but if you’re looking for a great meal with good service and a nice ambiance in the hotel, Peshawri is a great choice.
Posted: 10 months ago

C. rated it 10/10 stars and wrote:
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 before serving.
Posted: 1 year ago

Timings:
Thursday: 12:30 to 2:45PM, 7:30 to 11:30PM
Friday: 12:30 to 2:45PM, 7:30 to 11:30PM
Saturday: 12:30 to 2:45PM, 7:30 to 11:30PM
Sunday: 12:30 to 2:45PM, 7:30 to 11:30PM
Monday: 12:30 to 2:45PM, 7:30 to 11:30PM
Tuesday: 12:30 to 2:45PM, 7:30 to 11:30PM
Wednesday: 12:30 to 2:45PM, 7:30 to 11:30PM

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