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Peshawari Murgh

By Chef Anwar Ali Ansari


  • First marination – Nicely clean the chicken pieces & squeeze the water out. Marinade the chicken with half Ginger Garlic Paste, lemon juice, chili powder, pomegranate juice & leave it for 5 minutes.
  • Separately make a mixture with hung curd, rest of chili powder, ginger garlic paste, garam masala, fennel powder, cheese & seasoning.
  • Add the marinated chicken with curd mixture & check the seasoning & spice level.
  • Arrange the chicken in skewer & put it in charcoal heated clay oven for 15 minutes.
  • Take out the chicken after it gets properly cooked & coloured, drizzle with lemon juice, melted butter & chat masala.
  • Served with onion rings & Mint Chutney


  • 500 Grams chicken leg boneless
  • 1 tsp lemon juice
  • 2 tbsp ginger garlic paste
  • 1 tsp red chili powder
  • salt to taste
  • 50ml  pomegranate juice
  • 1 tsp garam masala powder
  • 1 tsp roasted fennel powder
  • 1 tsp mustard oil 
  • 1 tsp thick hung yogurt
  • 10 Grams processed cheese
  • ½ tsp chat masala.