There’s something deeply comforting about a well-made Dal Makhni. I’m not exaggerating when I say it’s one of my all-time favorite dishes. The creamy, buttery lentils with a gentle smoky hint have a way of sticking with you long after the meal is over. I still vividly remember my first encounter with Dal Makhni at Kesar Da Dhaba in Amritsar — the taste was so unforgettable that it’s etched in my memory even now.
Last year, during my trip to Delhi to speak at KubeCon India, I got a chance to dine at Bukhara in ITC Maurya. Bukhara’s food was as legendary as I’d heard, and I loved every bite. But I always wanted to share that experience with my family.
So, last week, I finally took them to Peshawri at ITC Kohenur in Hyderabad, which is often considered the South Indian sibling of Bukhara. This blog post is my detailed review of Peshawri at ITC Kohenur — from location and ambience to food, drinks, and, of course, the overall experience.
Location and Ambience – First Impressions Matter
Peshawri at ITC Kohenur is located within the sprawling ITC Kohenur hotel complex in Hyderabad’s HITEC City area. For those who aren’t familiar, HITEC City is the tech hub of Hyderabad, bustling with offices and a growing urban crowd. The hotel itself is a modern, luxurious property, and Peshawri is nestled inside it, accessible through the main lobby.
One quirky thing I noticed immediately was the narrow alley-like passage that leads to the restaurant entrance. Walking through it felt a bit like stepping into a hidden gem, but the initial impression was that the place looked somewhat cramped. My dad, who joined me on this visit, was very vocal about feeling the space was a bit tight.
To be honest, I see where he was coming from. However, having experienced Bukhara in ITC Maurya, I found Peshawri to be relatively more spacious. Bukhara tends to feel quite packed and cozy — sometimes to the point of being noisy — and Peshawri, while small, felt airier in comparison.
The decor is strikingly familiar if you’ve been to Bukhara in Delhi. The upholstery, the heavy wooden furniture, the brass tableware, and the earthenware plates gave me strong déjà vu vibes. It’s a rustic, earthy look that perfectly complements the North-West Frontier cuisine the restaurant serves. The lighting is warm and inviting, but yes, the restaurant does get crowded and noisy during peak hours, so I’d recommend booking a table in advance.
The Peshawri Menu – Straightforward, Classic, and Limited
One of the things that immediately stood out was that the menu at Peshawri, ITC Kohenur, is exactly the same as the one at Bukhara in Delhi. This isn’t surprising given that both are part of the ITC group’s iconic North-West Frontier cuisine offerings. For those who might not be familiar, Peshawri celebrates the flavors of the North-West Frontier Province (now in Pakistan), known for its tandoori breads, hearty dals, and robust kebabs.
The menu, however, isn’t very large — which is both a blessing and a curse. If you’re a vegetarian, your options are more limited than non-vegetarians, which is something to keep in mind. The menu offers:
- A handful of kebabs (both vegetarian and non-vegetarian)
- Two curries
- Dal Peshawri
- Five to six varieties of naan and rotis
- About two to three dessert options
Since I had tasted Bukhara’s offerings in Delhi, I decided to play it safe and order dishes I was familiar with. Our order included:
- Tandoori Aloo
- Veg Seekh Kebab
- Paneer Makhni
- Dal Peshawri
- Naan Amal
- Pudina Paratha
- Tandoori Roti
One surprising omission I noticed was the absence of Garlic Naan — a staple at many North Indian restaurants. Also, true to the Peshawri tradition, they don’t serve cutlery by default, encouraging diners to eat with their hands. But if you prefer, they will happily provide cutlery.
Starters That Set the Tone
I’ll be the first to admit — I’m not usually a big fan of Aloo starters. I find them a bit boring or overly simple in most places. But the Tandoori Aloo here was an absolute revelation. The outer crust was perfectly crisp with a smoky tandoori char, and the filling inside was outstanding — spicy, flavorful, and well-balanced. It’s easily the best Tandoori Aloo I’ve ever had. If you’re someone who usually skips aloo starters, trust me on this one; you need to give this a shot.
The Veg Seekh Kebab was also impressive. Loaded with finely chopped veggies and just the right balance of spices, the texture was spot on — firm but tender, not mushy or dry. The smokiness from the tandoor came through beautifully, and the flavors lingered nicely without overpowering the palate.
Mains That Comfort and Impress
Moving on to the mains, I was curious to see how the vegetarian options held up, especially since the menu is somewhat limited.Paneer Makhni was rich and tangy, with large chunks of soft paneer swimming in a thick tomato-based gravy. It had a nice balance of creaminess and spice, making it quite satisfying. I wouldn’t say it was groundbreaking, but it was consistent and delicious — exactly what you want from a Paneer Makhni.
Now, the star of the show was undoubtedly the Dal Peshawri. I won’t deny it — this is one of the finest dals in the country. The slow-cooked black lentils had an incredible consistency: thick, creamy, yet not cloying. The flavors were layered — smoky from the tandoor, rich with butter and cream, and aromatic with spices. Every spoonful was pure comfort. If you come to Peshawri, this is a must-order dish. It’s the kind of dal you keep dipping your naan into until the plate is clean.
Speaking of naan, the Naan Amal was an interesting departure from the usual. Made from fermented dough, it had a bread-like texture with almonds and garlic embedded in it. It was nutty, slightly tangy, and a nice change from the standard naan options. The Pudina Paratha was another hit, especially with my parents, who loved its fresh minty flavor and flaky texture.
A small disappointment: we asked for rice, but they informed us that rice isn’t served at Peshawri. That’s a bit unusual for an Indian restaurant, but I guess they want to keep the focus on their breads and dal-centric dishes.
Drinks and Desserts – The Final Touch
To complement our meal, we chose some refreshing drinks:
- Fresh Lime Soda for my mom
- Virgin Mojito for my dad
- Ginger Ale for myself
The drinks were well-made and helped cut through the richness of the food.
For dessert, we went with the Kesar Phirni. I won’t sugarcoat it — it was average. My dad didn’t find it particularly impressive, and honestly, I felt the Kesar Phirni at Bukhara in Delhi was better. It was mildly flavored and lacked the punch of saffron and cardamom I was expecting.
Final Verdict – Should You Visit Peshawri at ITC Kohenur?
ITC is one of the most celebrated hotel brands globally, and its iconic restaurants like Bukhara and Peshawri live up to that reputation. Peshawri at ITC Kohenur Hyderabad is no different in terms of quality and authenticity. Although the restaurant is small, you’ll need a large appetite to appreciate the delicious food that comes out of their tandoor and kitchen.
The quality, preparation, and taste of everything we tried were excellent. The Tandoori Aloo and Dal Bukhara deserve special mention — they are absolutely bursting with flavor and richness. That said, the menu is very straightforward and doesn’t change often. The vegetarian options are limited, which might be a downside for some.
In terms of pricing and portion size, I found it a bit on the expensive side. We paid around Rs. 8600 for a family of three, which is quite steep considering the menu limitations. So, would I go back? Maybe yes — primarily for that Dal Bukhara and Tandoori Aloo. But if the menu remains the same, and without more variety, it’s a tough call.
Overall, it was a good dining experience. Whether you’re a regular or planning to take your loved ones out for a memorable meal, Peshawri at ITC Kohenur will not disappoint. If you’ve got any queries or suggestions, drop them in the comments below. You can also tweet to me at @Atulmaharaj or DM @Atulmaharaj on Instagram or Get In Touch.