Fodor's Expert Review Peshawri

Rustic wood tabletops resting on tree-trunk bases, plush, bright-orange seat cushions, and hammered copper plates and goblets create a dark, romantic mood, complemented by the simple, delicious barbecue cuisine of the North West Frontier, parts of which are in what's now Pakistan. All kinds of meats are freshly prepared over open flames and served with rich, aromatic sauces. The ultra-rich dal bukhara (a combination of whole black lentils, tomatoes, ginger, and garlic along with plentiful ghee and cream) is slow-roasted for hours and makes a perfect choice for any vegetarians in the group. The sikanderi raan is a whole leg of lamb, highly recommended for its tender, falling-off-the-bone meat. Reservations are recommended: it gets packed.