Brian Kennett
Amateur Chef and Boozy Traveling Foodie Extraordinaire
PESHAWRI RESTAURANT REVIEW: A must-try when visiting Chennai
PESHAWRI RESTAURANT REVIEW CHENNAI: Tucked into the palatial and ever-so oppulent ITC Grand Chola Chennai, Peshawri Restaurant offers a turbo-charged ticket to North-West Frontier cuisine—with all the drama, smoke, and charisma of a Bollywood blockbuster. Forget your regular curry house, folks, cos at Peshawri, charcoal-grilled meats and bread steal the scene and anything that isn’t served straight from the tandoor might as well be an extra.
The bold, rustic ambience teleports you straight to a rugged Indian outpost (no not like a Carry On Film), but with the benefit of Chennai’s famously impeccable hospitality and aircon. Welcome to the finest North Indian feast south of the Vindhyas, where every dish comes with a story to tell as you eat, and with memories after: possibly caused by the lingering whiff of tandoori smoke on your shirt.
The interior is straight out of a Mughal caravanserai playbook—low lighting, earthy tones, and centre-stage tandoors belching out delicious clouds of garlicky, coriander-laced promise. Forget about tablecloths and unnecessary cutlery: this is communal dining the way it should be, with fingers at the ready. Tables are solid, timber slabs that invite you to crowd all your plates, breads, and drinks at arm’s reach, and if you’re lucky, a good few icy-cold Kingfisher Beers to cap it all.
Peshawri Restaurant Review, Chennai: Table of Contents
The Charcoal Grill Symphony: If Peshawri had a theme song, it’d be the steady sizzle and pop of its charcoal tandoors and the constant clang of skewers going in an out: it is mezmerizing. The restaurant is famous for its extensive menu of grilled meats—lamb, chicken, and prawn—that arrive tender, smoky, and bursting with authentic spices.
The Sikandari Raan, a whole leg of lamb marinated and slow-cooked to fall-off-the-bone perfection, is a must-try. It’s the kind of dish that commands your full attention, making you forget your handphone exists, even if just for a brief moment.
The stuff of legend Dal Makhni, that velvety lentil classic, arrives with a ghee richness that offers a vegetarian karaoke session of flavour that even carnivores can’t resist. It’s perfect for being mopped up with the flame-kissed butter naan they bring out that is also so fresh and fragrant. This place is a WOW!!!
PESHAWRI RESTAURANT MENU: what did we eat today...?
Me and the boys outside the restaurant afterwards. Food comas all, but what an absolute cracking dinner we shared. The food and company was just exceptional. Let’s agree to do that again, and again, and again. OK, that’s enough… I need a lay down.
But, wait, what did we eat? We went HARD, for the Peshawri Set Dinner, four non-veg and one veg. This thing is behemoth, folks, I finished my last dishes and the dessert laying down in the foetal position… What an epic dinner.
The Peshawri Chennai Set Non-Veg Dinner @ INR4495 or SGD66
If you have choice issues that are forcing you to order the entire menu, opt for the Non-Veg Set Dinner—a sampler of all the signatures in parade form. You get a plate after plate groaning with:
- Seekh Kebab
- Murgh Malai Kebab (creamy, tender chicken with a saffron glow)
- Tandoori Jhinga (prawns)
- Sikandari Raan (lamb)
- Subz Miloni (seasonal veggies, because mum says you should eat greens)
- Dal Bukhara or Dal Makhni (the smoky, slow-cooked black lentils that deserve their own love song)
- Choice of naan or roti
- Dessert, classic kulfi
Red Onion Salad with Masala Spice Mix
Murgh Tandoori
The king of kebabs at Peshawri Restaurant is one of the best known Indian delicacies and totally the tastiest way to barbeque chicken. Charred on the edges from the piping hot tandoor oven, yet moist right through, it’s a classic at home in the North but somehow more fitting in this Chennai setting (that rhymes). Seriously incredible chicken, KAPOW. On the right of the plate in the photo.
Tandoori Salad
Onion, bell pepper tomato, cottage cheese and pineapple, seasoned with a mix offchaat masala, yellow chili powder, ‘garam masala’ and royal cumin. To be honest I kind of skipped this, to save space for the impending tsunami of meat, but one little nibble revealed it deliciousness.
Kadak Seekh Reshmi: Peshawri Restaurant
Chargrilled chicken mince rolls, stuffed with green chilies and cheese, batter fried and served crisp. Holy moly, is this a starter to start your taste and texture explosion… Wowser.
I have to state that the starters at Peshawri prime your palate like Oasis doing. pre-concert tune up. The Seekh Kebabs, are perfectly blended with spices and grilled over charcoal until just the right amount of char complements the juicy interior, then battered and deep-fried.
Stop the tandoori bus, they do what? They deep-fry a tandoored shikh kebab. GENIUS!!!
The Seekh Kebab is a house favourite, clearly: juicy, spiced just-so perfectly, and packed with flavourful aromatics, with each bite of chicken showcasing what the tandoor magic is all about, but with a crunch you could hear in Bangalore. Woof!!! Well, Cluck…
Tandoori Jhinga: Peshawri Restaurant Menu
Jumbo prawns marinated in an ‘ajwain’ flavoured mixture of yoghurt, red chilies. turmeric and garam masala skewered and roasted over charcoal fire
These massive Jumbo prawns the size of a babies arm, are marinated with super-old spices before hitting the hot coals in the tandoor, which bring a smoky sweetness that tastes like the sea has kissed by fire (did I really just say that). Each bite is a perfect mix of crispy char and tender flesh, actually akin to a lobster tail.
I tell you this is a well-earned trophy for any seafood lover. So, seafood fans, rejoice. The tandoori prawns are mightily impressive, so impressive that even yours truly couldn’t help himself – yes I dove in head first to a piscatorial tandoori adventure. I couldn’t help myself, these bad boys are grilled until juicy and charred, there’s a sense of theatre when they arrive, and a smoky promise that’s handed down by generations of spice-wielding kitchen gods from Peshawri. Simply a stunning dish.
Sikandari Raan
And then, out comes this thing of beauty. Matt immediately became very Kiwi, and openly stated he was going to check if it was actully lamb and not some sinewy old sheep they found behind a bus stop outside. He was left silent upon first bite. Yes this is lamb, the most wonderful spiced, charred, smoky lamb. Just heavenly.
It’s a braised whole leg of spring lamb, marinated in a mixture of malt vinegar (go figure), cinnamon, black cumin and finished in the tandoor. If you’ve made the pilgrimage to Peshawri, you’ll have heard whispers in the hotel corridors (or possibly shouts and squeals) about the Sikandari Raan. This is not just lamb; it’s lamb with a PhD in being succulent and tasty.
They marinate this bad boy overnight with their ever-so secret spice mixes, slow-roast it till it’s positively melting, then serve. This dish might start arguments at the table over who engulfes the last morsel, it really is just so very damned good. Try it with a naan to get all those rich, meaty juices as well.
Assorted Indian Breads: Butter Naan and Roomali Roti
Talking of naans, put away the knife and fork, folks—at Peshawri, bread is an instrument you use in anger. The Butter Naan arrives puffed, lightly crisp at the edges, slathered with ghee, and still steaming. Roomali roti is paper-thin and excellent for wrapping around kebabs for that full, mess-between-your-fingers effect. Garlic naan gets a special mention, with just the right balance of scorch and garlic to mop up every last drop of curry and dal.
No meal here should skip the bread basket because, frankly, dragging the smoky curries and succulent meats into your mouth just wouldn’t be right without scooping them up with Peshawri’s signature breads as a mandatory sidekick.
Pro tip: Use your hands for the whole meal—the tactile joy of tearing naan and dipping it into Dal Makhni fully completes the Peshawri experience. This is finger food that deserves attention, not cutlery guilt.
Peshawri Chennai's Dal Bukhara and Murgh Makhani
Dal Bukhara: A harmony of black lentils, tomatoes, ginger and garfic, simmered overnight on coal and finished with cream and dollop of unsalted butter. Some diners come to Peshawri for the kebabs, but man alive, the Dal Makhni. This is the restaurant’s vegetarian legend: so sinfully velvety you’ll briefly believe you could actually become vegetarian (as I did). Pair it with the fluffy bread basket and you’ve got a meal even your Nan (not Naan) would approve of.
I kid you not people, this thing is about as heavenly as a dish could get. Little lentils with wings came down from the clouds with little harps and serenaded me as I ate. I don’t think any vegetarian dish I have tried could surpass this.
Murgh Makhani: Chicken tikka, tossed in tomato, cream and cashew gravy, served with ginger juliennes and swirl of cream. Totally delicious, but as I am now literally about to explode, I didn’t have a great deal of this. Suffice it say though, a little naan bread corner and a dip, revealed just how amazing this is. Not like your sh!tty UK tandoori chicken tikka masala, no, this is complex, seriously complex and totally steeped in a rather spicy history.
The Desserts at Peshawri Chennai Don't Play Second Fiddle
Often overlooked in restaurants that obsess over meats and breads, desserts at Peshawri bring a quiet surprise. The dessert menu isn’t an afterthought but a proper curtain call – despite me now feeling like Mr Creosote. Classic Indian sweets come out rich, warmly spiced, and generously portioned, incluyding Kulfi—Indian ice cream—which carries just the right creamy chill to finish your feast on a high, a rather refreshing high note.
- Gulab Jamun: Milk dumplings, filled with pistachio and cardamom, tried in ghee and dipped in perfumed sugar syrup, and
- Kulfi: A traditional rich and creamy frozen ice cream, graced with saffron and almond slivers accompanied with “falooda” & herbal syrup.
Peshawri Restaurant Review: Peshawri Restaurant photos
Come on, folks, treat yourself to a top-notch meal in five star luxury in Chennai. The Ambience is rugged, theatrical, warm: People don’t just visit Peshawri to eat—they come for the theatre, and it exudes that in waves. The open kitchen is always on show, sending forth billows of fragrant smoke and the sizzle of meats over hot coals in the tandoor. Lighting is warm and atmospheric, with subtle golds and earth tones that highlight the wood and stone interior.
Don’t expect white-linen formality; think tandoor theatre meets intimate supper club, where the emphasis falls on out-and-out flavour and friends, not formality. The tables are set for family-style sharing, which means bigger groups settle in easily with a view of the kitchen action, constant background chatter and the unmistakable crackle of the tandoor.
Stellar Hospitality and Chef Pedigree
Chef Pallab Ghosh, at the helm of Peshawri’s kitchen, brings a career’s worth of tandoor mastery and a dedication to traditional recipes blended with contemporary flair. He and his team don’t just cook—they orchestrate, and you can watch that from your seat as you dine: from the first smoky kebab to the last bite of kulfi, every dish is designed for maximum mouth-watering effect.
Service with a Smile (and Knowledge)
Peshawri takes service seriously, without ever tipping over into fussiness. Waiters know the menu by heart, make genuinely insightful suggestions, albeit keeping back secret ingredients and recipes. The staff truly match the kitchen’s verve: efficient, knowledgeable, and quick with the kind of suggestions and help that make you feel like an old regular even if you’ve just walked in.
Cutlery is optional—there’s a gentle encouragement to ditch the fork and embrace finger-licking good tradition, but they’re not preachy about it. The team is gracious, prompt, and genuinely happy to see you happy—it’s hospitality Chennai-style.
Peshawri Restaurant Menu
Voice of the Restaurant: Peshawri Restaurant Review
“The inimitable flavours and tastes of the robust cuisine of the North-West Frontier take centre stage at this delightful fine dining destination. Patrons are encouraged to don checked aprons and eat with their fingers.
Indulge in epicurean joy as unmatched tastes and aromas of the North-West Frontier come to life at Peshawri. From the famed Dal Bukhara to an array of Kebabs and breads, our culinary maestros bring in delights from the clay tandoors.”
Peshawri Restaurant Review: Final Thoughts
Final Thoughts
Between mouthfuls of butter naan, smoky lamb, and dreamy desserts, Peshawri at the ITC Grand Chola pulls off the impossible: a North-West Frontier dining experience that feels right at home in South India but carries all the drama and comfort of a feast with old friends – OK, tonight, I was the old one with friends, and what great friends they were to be having such a wonderful dining experience with.
The ambience makes you forget traffic, deadlines, the work day ahead, the emails you need to get to this night, and calories; the breads and meats demand you return, and the service means you’ll actually want to.
If you’re in Chennai and need a dinner plan with a hearty dose of adventure, tradition, and hands-on eating, Peshawri Restaurant delivers all that in buckets—and plenty of napkins to catch the joy along the way (you’ll need them, believe me). This is a totally and utterly must-try when you’re in Chennai, and you also get chance to enjoy the totally cool and grandeur ITC Grand Chola – two-for-one happy hour and some!!! Enjoy!!!
Dining Tips: Your Cheat Sheet for Peshawri Perfection
- Book ahead: Evenings and weekends (especially) are busy.
- Bring mates: Sharing platters is the play.
- Don’t skip the Dal Makhni or Sikandari Raan.
- Go slow: There’s a lot of food, seriously a LOT, so pace yourself.
- Try a whisky or lassi to pair with your meal.
- Save room for dessert—even if you have to undo two or three belt notches.
- Enjoy getting a bit messy; it means you’re doing it right.
Peshawri Restaurant Opening Hours
| Saturday | 12:30–2:30 pm, 6:30–11:30 pm |
| Sunday | 12:30–2:30 pm, 6:30–11:30 pm |
| Monday | 12:30–2:30 pm, 6:30–11:30 pm |
| Tuesday | 12:30–2:30 pm, 6:30–11:30 pm |
| Wednesday | 12:30–2:30 pm, 6:30–11:30 pm |
| Thursday | 12:30–2:30 pm, 6:30–11:30 pm |
| Friday | 12:30–2:30 pm, 6:30–11:30 pm |
Peshawri Restaurant Chennai Address
What is the Peshawri Restaurant Dress Code?
Smart casual I’d say, despite it being a rather swanky hotel hotel. I was smart casual last time as you can see from our tuk tuk ride home. It seemed OK, all around were dressed the same.
Peshawri Restaurant Reservations
Peshawri Restaurant Contact Details
- Peshawri Restaurant Telephone: +91 44 2220 0000
- Peshawri Restaurant Reservations: swiggy.com, zomato.com, eazydiner.com
- Address: ITC Grand Chola Hotel, Little Mount, Guindy, Chennai, Tamil Nadu 600032, India