Some lunches are routine. Some stay with you.
Recently, I went with my team to Peshawri in Chennai. I had heard about it for its authentic North-West Frontier cuisine, but experiencing it firsthand was different. The space had warmth, and the food carried that same warmth to the table.
We started with papad, simple and crisp, the kind that quietly sets the tone. Then came the main dishes. The tandoori grilled meat was the highlight. Slow-cooked, smoky, and perfectly balanced, it carried depth without being overpowering. You could taste the fire, the marination, and the time that went into it. Alongside it were fresh onions, cucumber, tomato, a squeeze of lime, and a touch of spice. Small additions, but they made every bite better.
There is something very honest about tandoor cooking. It does not depend on heavy gravies. It depends on skill, temperature, and patience. Each dish felt authentic and carefully prepared. What made the lunch even more memorable was the personal touch. A friend of mine, the chef there, ensured we tasted some of the finest dishes and took personal care of us during the visit. That kind of attention changes the experience. It becomes more than just a meal.
After lunch, we went on to explore chocolate making at Fabelle. Watching chocolate being crafted was fascinating. Tasting it fresh, smooth, and rich was honestly mouth-watering. The shift from smoky grilled flavours to refined sweetness made the afternoon feel complete.
For me, savouring is not only about food. It is about the people at the table, the conversations in between, and the small details that stay with you later. This was one of those lunches.
