Restaurant Reviews Peshawri at ITC Ratnadipa | Restaurant Review

Peshawri at ITC Ratnadipa | Restaurant Review

2024 Oct 21

Open Time:

Daily, 12 pm - 3 pm | 6.30 pm - 11 pm

Address

21, Galle Face Centre Road, Colombo 01

directions

Located on the third floor of ITC Ratnapdipa

Contact No

0114 999 111

Peshawri: Home of big traditions, bigger flavours and the biggest naan!

Peshawri celebrates flavours from the North Western region. With 10 outlets across India, this Sri Lankan branch is the 11th and the first international one. Peshawri is more than a restaurant; it’s a homage to the rich culture and traditions of India. That’s why since its inception in 1976, neither the menu nor the uniforms have changed to this day. The focus is on promoting a true family dining experience, with dishes designed to be shared, especially their kebabs, which form the core of the menu. In keeping with Indian tradition, Peshawri believes the best way to enjoy their food is by eating with your hands, so no utensils are provided.

Head Chef J P Singh, who has been with ITC since 1981, emphasises their strict cooking methods and high-quality standards in every dish. Their attention to detail is clear in each dish they send out. Their cuisine has gained global recognition, with Chef Singh having cooked for prominent figures like Hilary Clinton, Barack Obama, Sachin Tendulkar, and even Arnold Schwarzenegger! 

We were lucky enough to sample their extensive menu, and here are our thoughts!

APPETISERS 

Tandoori Shimla Mirch –  LKR 2,700 (3.5/5)

Smoky, simple, and crunchy, this dish features skewer-roasted green bell peppers stuffed with carrots, cabbage, cashews, and sultanas. The first bite offers a soft crunch of the charred, smoked outer layer, followed by the flavourful filling. Ideal for sharing between four, though the sultanas may not appeal to everyone.

Bharwan Paneer – LKR 3,500 (5/5)

These triangle-shaped potato pockets are a delight! The batter outside is crispy and flavourful, and is only second to the filling inside – a seasoned mix of cottage cheese and potato. There are six pieces on a plate, but it’s hard to stop at just one, so we wouldn’t recommend sharing between more than two. Make sure you eat it hot! 

(Complimentary) Lachcha Onion and Papads – (4.5/5) 

A stack of peppery papadams served with onions dusted in chaat masala and a mint-coriander dip. This is served while you wait for your meal to arrive and excites your palate on what’s to come. It looks quite simple when you first see it but is surprisingly addictive. When tried together, you get a taste of Indian spices in all its glory. We enjoyed the onion and chaat masala so much that the staff kindly packed some for us to take home.

SIDES

Murgh Tandoori – LKR 4,500 (5/5)

This is a whole chicken marinated with turmeric, yoghurt, garlic, ginger and chillies, cooked in a traditional tandoor oven. The result is tender meat with a crispy skin and an intense flavour. Aptly titled “the King of Kebab,” this dish serves three to four people. 

Murgh Malai Kebab – LKR 3,200 (5/5)

This dish is opposite to the Murgh Tandoori in most aspects; lighter in colour and milder in flavour.  This dish features boneless chicken pieces marinated in cream cheese and spices, giving them a creamy texture. Grilled in a clay oven, the chicken is charred and smoky on the outside, while succulent inside. Topped with mint sauce, it comfortably serves 3 people.

Murgh Makhani — LKR 3,200 (5/5) 

This butter chicken lives up to expectations with its rich, creamy gravy and moist, smoky chicken — a perfect vehicle for naan. The flavourful gravy is so good you could eat it on its own.

Dal Bukhara –  LKR 2,500 (5/5) 

This standout dish impressed us not only with its rich flavour but in the unique way in which it was prepared. This thick dhal curry which features black lentils and tomatoes, flavoured with garlic, ginger and cream is slow cooked over a charcoal fire and even kept overnight so that the flavour of the spices can further seep in and be absorbed into the dhal. Until it is served on to the table it is never taken off the charcoal fire, allowing the flavours to stew in that rich curry till the very last moment, a distinct concept that is not followed by other restaurants. Just when you think it cannot get any better it is finished off with a generous dollop of butter which is dropped into that thick hot ambrosia-like liquid. This painstakingly and carefully curated method of preparation elevates the humble lentil, making it a perfect match for naan, best enjoyed hot.

Sikandari Raan – LKR 7,900 (4.5/5) 

A whole leg of lamb, braised with chilli paste, black cumin, cinnamon, and malt vinegar, then finished in the tandoor oven. The tender lamb falls apart easily, with a hint of smokiness throughout. It’s often hard to find a well-cooked piece of lamb, but this is very well done and comfortably serves four to five diners.

Seekh Kebab – LKR 3,900 (4/5)

Lamb mince mixed with spices like cumin, saffron, ginger, chilli, and coriander, grilled to perfection. The earthy, meaty flavour is enhanced by the spices, leaving a lingering heat. Ideal for sharing, this dish serves about three people.

MAINS 

Assortment of Naan

Naan Bukhara – LKR 4,500 (5/5) | Roomali Roti – LKR 750 (4/5)| Butter Naan –  LKR 750 (5/5) | Pudina Paratha – LKR 750 (5/5)  | Bharwan Kulcha – LKR 1,100 (5/5)  | Naan Amal – 750 (5/5) 

The naans are soft and tender, breaking apart easily with a buttery sheen. The showstopper is, of course, the Naan Bukhara, a single naan made from 12 kg of dough and large enough to serve five to six people. About half the length of a person, it’s designed for family sharing, bringing a sense of community. However, it must be eaten hot, or it deflates and hardens. Another favourite was the Pudina Paratha, layered and dusted with dried mint. 

DESSERTS

Rasmalai –  LKR 1,200 (5/5) 

This dish features five small balls of poached cottage cheese in saffron-flavoured milk sauce. The sauce is sweet and aromatic, perfectly complementing the cottage cheese, creating a delightful burst of flavour. Not overly sweet or milky, it’s a balanced dessert.

Gulab Jamun – LKR 1,200 (5/5) 

Not only are these out-of-this-world delicious, but they also are some of the biggest we’ve ever seen. Each serving has two massive gulab jamuns, stuffed with pistachio and cardamom and doused in a sugar syrup. Served hot, the aroma alone is mouth-watering, even after a full meal. The syrup is perfectly balanced, making the dish flavourful without being overly sweet.

Phirni – LKR 1,200 (4/5)

A light dessert made from ground basmati rice, flavoured with cardamom and topped with pistachio and almond slivers. Served in a small curd-like pot, is has a unique texture and flavour, similar to a cardamom-pistachio curd; again, soft and not overly sweet.

DRINKS 

MOCKTAILS

Shikanji – LKR 1,200 (4/5)

A virgin mojito made with lime, black salt and chaat masala. The lime refreshes the palate, while the black salt and chaat masala add a zesty kick, helping to boost appetite.

Pathan Aam Panna  – LKR 1,500 (4/5)

Call it an achcharu cocktail; this includes a mix of mango chutney and pineapple juice. The rim, lined with Kashmiri red chilli, offers a balanced sweet and spicy taste with every sip. Personally, it was slightly too heavy on the pineapple but still enjoyable.

COCKTAILS

Kolam – LKR 2,800 (5/5) 

A gin-based cocktail with ‘nil katurolu’, or butterfly pea, watermelon and coconut. Its unique and delicious flavour makes it hard to sip slowly. Topped with a foamy layer, it truly embraces its namesake, ‘kolam.’ You won’t regret trying this one!

Colombo Cup  – LKR 3,200 (4/5)

This is a Ceylon-arrack-based cocktail. Its vibrant pink colour, courtesy of the pomegranate juice served in a copper cup, really ties in with the ambience. The sweet and tangy flavours, thanks to the mango, make it a refreshing and light cocktail—perfect to enjoy with your meal.

Ritipanna – LKR 2,800 (4/5)

This is a tequila-based cocktail with a ginger beer-like taste, which is surprisingly pleasant. It packs the alcohol hit you expect from tequila.

Note: Don’t be shy to ask the staff for the perfect cocktail pairing for your meal. They will happily help you out. 

AMBIENCE 

From the moment you enter, soft Indian music greets you, creating an immersive, India-inspired atmosphere. The décor features prominent copper and rose gold tones, with old pots, chests, and battle armour displayed on reddish walls. Low-hanging, diamond-shaped lamps with blue jewels add a Middle Eastern feel.

Five elongated windows offer a glimpse into the kitchen, where chefs are hard at work. On the right side of the restaurant, a large glass pane provides a stunning view of the Indian Ocean and Galle Face — especially at sunset. Indian tapestries line the ceiling, and black poles knotted with white rope separate areas, enhancing the theme of ancient India. It’s ideal for a date night or family dinner, making you feel as if you’ve stepped back into India, centuries ago.

Did You Know?

  • There are private dining spaces available.

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