Peshawari Ice Cream: Famous Shops

Peshawari ice cream means two different things, and it is worth knowing both before you go looking for it. In Peshawar itself, the dessert on offer is hand-churned kulfi and falooda, sold from small old-city shops such as the long-running stall at Chowk Yadgar. The branded "Peshawari Ice Cream" most Pakistanis know from Karachi is a separate story: a parlour opened in 1948 by three brothers from Peshawar who had settled there, who named it after the city they came from.

This guide explains the difference, what the texture and flavours actually are, and where to find each version.

What makes it "Peshawari"?

Traditional kulfi, the base of most Peshawari-style ice cream, is made by slowly reducing milk over heat until it thickens, then freezing it, often in small conical moulds or clay pots, without the churning that gives factory ice cream its light, airy texture. The result is dense, a little grainy, and tastes strongly of milk and cream rather than of added flavouring. It is usually served sliced or scooped over falooda, the vermicelli noodles and rose syrup that fill the rest of the glass.

The Karachi parlour that carries the "Peshawari" name in its branding was started by three brothers, Bacha Khan, Faisal Rehman and Mir Zaman, who began by selling sherbets and moved into frozen desserts. It now has official branches in Saddar and Bahadurabad, with around twenty flavours including the original malai-and-vanilla Peshawari, Peshawari with rose, and fruit flavours such as mango and strawberry cheesecake. A number of unrelated shops around Karachi also use the Peshawari name without any connection to the original.

Where to find it in Peshawar itself

In the old city, the dessert to look for is kulfi falooda rather than a shop trading under the Peshawari Ice Cream brand.

• Chowk Yadgar, the old city's central square, has a long-established kulfi falooda stall known locally as Yadgari Kulfi Falooda, selling large portions through the day.
• Qissa Khwani bazaar, nearby, has several shops selling kheer, kulfi and falooda alongside the bazaar's qehwa houses, a natural stop after a karahi or chapli kebab.
• Street vendors with hand carts sell kulfi through the old city's lanes, especially in the warmer months; a fresh-looking, busy cart is the best guide.

None of this is branded "Peshawari Ice Cream" in the way the Karachi parlour is. It is simply the city's own version of a dessert that Karachi later named after it.

What to order

• Kulfi falooda, the standard order: sliced or scooped kulfi over vermicelli noodles, rose syrup and sometimes basil seeds.
• Plain kulfi, if you want the milk flavour without the syrup and noodles.
• Kheer, rice pudding cooked slowly in milk, sold alongside kulfi in the same shops for anyone who prefers something softer.

Our guide to Peshawar's famous food covers kulfi falooda as part of a wider food day, alongside chapli kebab, Namak Mandi's karahi and qehwa. If you are building a walk around the old city, our old Peshawar walking tour passes close to Chowk Yadgar.

Is it worth seeking out?

Yes, as the last stop after a heavy meal rather than as a destination on its own. A karahi or dum pukht dinner in the old city is rich, and a small kulfi falooda afterwards is the local way to finish it. It suits families and is one of the easiest things to order in the old city, since it needs no negotiation over weight or price the way meat dishes do.

As of September 2026, the UK government advises against all travel to Peshawar. Old-city food stops, including Chowk Yadgar, are used by Pakistani visitors every day, and the usual precautions apply: go in daylight or early evening, keep to busy, well-lit streets, and check the news before you travel. See our guide to is Peshawar safe for the full picture.

Frequently asked questions