THE TASTE OF Peshawari Cuisine

Peshawar (earlier Purushpur) literally translates to ‘the city of men’. A part of ancient India, the city now lies on the other side of the Indian border. Like New Delhi, this walled city too was ruled by invaders and foreigners and is predominantly inhabited by Punjabi denizens. Influences from Moghul kitchens, Sikh food habits, British rule, and age-old practices define Peshawari cuisine. The classiest aspect of this cuisine is that it requires a plethora of ingredients—the food is aromatic and has loads of body; milk and saffron are incorporated abundantly; grilling over coals gives it the characteristic earthy aroma. Banno kebab (chicken kebabs), chapli kebab (mince lamb cutlets), mutton dumpukht (slow cooked mutton), and anjeer halwa (fig pudding) are among the many Peshawari favourites. Each dish is unique because it is cooked with a special technique. For instance, the dumpukht method of cooking comes from the very word—‘dum’ as in breath, and ‘pukht’ as in cook—denoting that the meat is placed in a heavy based pot (preferably a clay pot), and is then cooked on slow flame over time. In the centre of an ocean, discovery is endless. There will always be a first sighting of kaleidoscopic coral colours and jewelled fish shapes. Indian cuisine is exactly like that. The discovery has no finish line with any end date. From one lane to another, there can be a hidden delicacy, from one city to another, a diverse flavour. The submission is to embrace and give yourself up to engulf these myriad gastronomical experiences, and find yourself only craving for more.