House Special
Mutton Ranjha Gosht
Mutton on the bone in a glossy, deeply spiced gravy that clings rather than pools. Finished with fresh green chilli and ginger threads. The kind of dish that quiets a table.
The Culinary Ledger
The dishes we cook, the way we cook them.
Kababs from the iron tawa, karahis fired one at a time, breads still steaming when they reach the table.
Peshawari Must-Try
The dishes that define the kitchen
Signature Delicacy
Mutton Rosh
A signature of the frontier. Mutton simmered for hours in nothing but its own juices, mountain salt and a few peppercorns. Served pale in a clear golden broth, with ginger threads and green chilli at the surface.
House Favorite
Chapli Kabab
Hand-pressed on the iron tawa daily, coarse-minced and crackling at the edges. Each kabab carries a slice of tomato and a fresh green chilli on top. Eaten as they leave the pan.
Slow-Cooked Classic
Mutton Nehari
Braised overnight in a deeply spiced gravy until the meat slides off the bone. Served in a copper bowl, finished with ginger threads and fresh green chilli.
Heritage Plate
Peshawari Kabli Pulao with Beef
The dish that brought a kitchen here. Long-grain rice cooked in beef-bone stock, layered with tender chunks of beef, julienned carrot, dark currants and golden raisins. Served on a hammered copper platter.
Smoky Char
Beef Seekh Kabab
Hand-minced beef seasoned bluntly with green chilli and Peshawari spice, seared on the seekh until the surface turns mahogany. Served sizzling on a cast-iron platter over a bed of shredded onion.
Peshawari Signature
The pride of the frontier
Mutton Leg
A whole bone-in leg, slow-roasted until tender and sizzling on a cast-iron platter.
Mutton Ribs
Bone-in mutton ribs turned over open coals until the fat catches and crisps.
Mutton Ranjha Gosht
Mutton on the bone in a glossy, deeply spiced gravy that clings rather than pools.
Mutton Charsi Tikka
Mutton cooked the Charsi way: salt, fat, fire, time. Served straight from the karahi.
Mutton Rosh
A signature of the frontier. Mutton simmered for hours in its own juices and salt.
Chapli Kabab
Hand-pressed on the iron tawa, coarse-minced and crackling at the edges.
Mutton Shinwari Karahi
Bone-in mutton, tomato, salt, and green chilli. Bubbling in the iron karahi.
Peshawari Special Whole Mutton
The ultimate feast (Requires 24h prior booking)
Steam Roast
Whole Mutton With Rice
Steam roasted whole mutton served over a bed of fragrant basmati rice. 24 hours prior booking required.
Peshawari BBQ
An ode to the charcoal flame
Special Chicken Boti Kabab
Minced chicken and spices, pressed onto the seekh and grilled until the surface catches.
Beef Seekh Kabab
Hand-minced beef seasoned bluntly with green chilli and Peshawari spice, seared on the seekh until the surface turns mahogany.
Chicken Seekh Kabab
Chicken seekh kababs: lighter, juicier, herb-flecked, finished in the same Peshawari spice run.
Chicken Cheese Kabab
Minced chicken bound with cheese and herbs, pressed onto the seekh and grilled until golden.
Chicken Malai Boti
Tender boneless chicken cubes marinated in a mild cream, cheese, and white pepper blend, grilled over open coals until melt-in-the-mouth soft.
Chicken Special Malai Boti
Our signature presentation of melt-in-the-mouth chicken boti, slow-grilled in a rich marinade of fresh cream, cheese, mild chillies, and ginger, garnished with fresh lemon.
Chicken Boti
Boneless chicken cubes marinated in yogurt and spice, charred on the seekh until the edges crisp.
Chicken Achari Boti
Chicken marinated with mustard seed, fenugreek, fennel, and nigella, then char-grilled.
Chicken Tikka
Bone-in chicken piece, marinated in yogurt and spice paste, charred hard against the tandoor.
Chicken Angara
A whole chicken rubbed with hot red spice and slow-grilled over coals, finished with live charcoal.
Badami Chicken
Whole chicken roasted and finished with caramelized onion, green chilli, and blanched almonds.
Bihari Chicken Kabab
Chicken marinated in mustard oil and dark Bihari spice overnight, then grilled till smoky.
Bihari Beef Kabab
Beef strips marinated overnight in mustard oil, dark spice, and raw papaya. Grilled on the seekh.
Chef Special Platter
Feasts designed for sharing
Grand Feast
Peshawar Babe Khyber
The grand feast on a single platter: chicken and beef seekh kababs, a butterflied whole grilled chicken, bone-in tandoori pieces, tikka cuts and chapli kababs, arranged across a bed of basmati. Built for a full table.
Afghan Qalandar
A composed platter on hammered brass: seekh kababs, chapli kababs, chicken tikka, malai boti, lamb pieces and bone-in chicken, arranged over a bed of herbed basmati.
Dil Pasand
A chef's small-table sampler: chapli kabab, malai boti, chicken tikka and seekh kabab over a bed of basmati.
Peshawari Special
Slow-cooked heritage recipes
Mutton Nehari
Braised overnight in a deeply spiced gravy until the meat slides off the bone.
Brain Masala
Mutton brain folded gently into a tomato-onion masala. Custard-soft texture.
BBQ Keema
Minced meat cooked on the grill with special spices and herbs.
Fish Item
Fresh catch from the waters
Grilled Fish
A whole butterflied catch, heavily rubbed with a fiery Peshawari spice blend and char-grilled over hot embers. Served sizzling on cast iron with green peppers and lemon.
Fish Tikka
Boneless fish in a yogurt-and-spice marinade, char-grilled on the seekh.
Jumbo Prawn
Large, succulent prawns marinated and grilled to perfection.
Tawa Fish
Fish fillets seasoned with local spices and pan-fried on the iron tawa.
Fry Fish
Crispy deep-fried golden fish fillets, coated in a seasoned chickpea batter with carom seeds and frontier spices, served with fresh lemon slices.
By Reservation
Now that you're hungry.
Karahis are fired to order. Reserve the table that holds the recipe, or come see the room first.