Utsav, the multi-speciality vegetarian restaurant, is organising a Peshawari Food Festival, from 17th October to 4th November. The inhouse chef of the restaurant, Chef Rana, will be preparing some authentic dishes of the North-West Frontier region, and the menu is as follows:
Badami Shorba (Mildly seasoned, delicate soup made of almonds)
Changezi Paneer Tikka (Kababs of fresh cottage cheese, marinated with ajwain and yellow chillies, skewered and grilled in the earthen oven)
Subz-E-Dil Bahar (Assorted kebabs of stuffed potato/capsicum and chargrilled cauliflower florets)
Moongri Seekh Kabab (Babycorn minced with Peshawari spices, skewered and cooked in clay oven)
Paneer Lazeez (Dices of paneer cooked in a rich gravy flavoured with Peshawari spices)
Paneer Pashtoon (A tangy preparation of cottage cheese cooked in a special tomato gravy flavoured with javitri)
Peshawari Kofta (Dumplings of cottage cheese and dry fruits simmered in an exotic gravy)
Khyber Ki Subzi (Assorted vegetables spiced with yellow chillies cooked in a gravy of brown onions and tomato puree)
Lahore Ki Chatpati Bhindi (Lady fingers tossed with onions and tomato and flavoured with amchoor)
Peshawari Chole (Kabuli chana cooked in a spicy masala)
Gunch-O-Kheema (Finely chopped cauliflowers florets cooked in Peshawari style)
Dal Bukhara (Exotic combination of black lentils, tomato, flavouring spices cooked overnight and topped with cream)
Kandhari Pulao (A unique melange of vegetables cooked on slow fire with cottage cheese)
Khasta Roti (Crispy leavened bread)
Peshawari Naan (bread topped with dry fruits and saffron)
Kabuli Kulcha (stuffed with spiced chick pea)
Anjeeri Phirnee (Figs and crushed rice cooked together with milk and saffron
Peshawari Kulfi (Milk enriched with saffron, nuts, cardamom and frozen)
The dishes can be had for both lunch and dinner, a la carte during weekdays and buffet during weekends. The restaurant has been specially decorated, and waiters in colorful Peshawari suits and trademark caps are set to welcome the guests.
Peshawari cuisine can be defined as robustly flavored but mildly spicy. Spices are ground into a paste and immediately added to the dishes, thus retaining their aroma and flavor.
Please contact Murali, the restaurant manager, at 6526-3646/2772-0638/98490-34099 for further details.