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Mohd. Sageer Nahari Wale

                                                   Mohd. Sageer Nahari Wale

By Anubhav Sapra

The temperature of Delhi has further plummeted to a five year low at 4.2 degrees. There are expectations that the record of coldest December in 50 years might broke soon. Sometimes I wonder that the current generation is going to witness all the records. To keep warm, some prefer sipping a hot cup of tea with Samosa and few like me find solace in a plate of hot Nehari or haleem.

Although Nehari is traditionally cooked overnight and eaten as a breakfast, it is now easily available in the evenings as well. Infact, both the famous Nahari walas in Ballimaran – Manzoor Hotel and Mohd. Sageer Nahari wale sells the delicacy in the evenings.

WP_20141117_112Mohd. Sageer Nahari Wale, a 67 years old shop, located in Baradari, Ballimaran, shop number 2461 and 2462. A half plate buff nahari costs Rs 60. A plate of Bheja is Rs 50 and Nalli is Rs 30. Typically Nahari is made of trotters or knuckles or goat’s head, and known as Paye ki Nehari. However, to cater to the modern taste, different varieties are available. Many still prefer mixing a proportionate quantity of Nalli and bheja in Nahari.

The preparations for Nahari at Mohd Sageer’s shop starts everyday at 8 am in the morning and by 6 pm , Nahari is ready to be served. In the day time, between 12 noon to 3 pm, korma and kofta is available at Rs 20 a plate. I straightaway ordered a half plate of Nahari. I got it fried in yellow Amul butter, garnished it with finely cut ginger slices and green chillies. And on the top of thick gravy, evenly squeezed the lemon juice. The meat was tender after hours of cooking and the aroma of spices was intact. The yellow butter with a tinge of lemon mellowed down the spices but added a nice flavor to the nahari and made it simply delicious.

I cleaned up the plate of Sageer’s Nahari without worrying about the forecast made by IMD about the cold spell that is likely to continue over the week as it is believed the remedy for cold.

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Anubhav Sapra is an avid foodie! He is a Founder but proudly calls himself a Foodie-in-chief at Delhi Food Walks. He is also a street-food and Indian regional cuisine connoisseur and loves to write about street-food.
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Manzoor Hotel

Manzoor Hotel

WP_20141117_029As I strolled around the streets of Ballimaran, relishing the delicious taste of Habshi Halwa, I came across an old restaurant by the name Manzoor Hotel, giving us the feel of a dhabha. This hotel was established by a man named Zahoor Ahmed, who like us fancied about food to such an extreme that he made it his passion to start his own hotel sixty-seven years back. He was a cook by profession before, and his love for food made him start his own little restaurant which is very famous in Ballimaran.

The initial years of Manzoor Hotel saw them serving only nahari, nali and bheja (all buff dishes), but in the last ten years, there has been an assortment in the menu by including chicken, fish, and vegetarian options as well.

The Hotel has opened a branch in the same lane, in fact very much opposite to the main restaurant, serving a range of delectable and appetizing lunch and dinner to the people around.

Manzoor Hotel is now managed by Zahoor Ahmed’s two sons, Saim and Sarim. Sarim has been helping his father and elder brother in the business for the past three years. The restaurant is famously known for all its dishes which are served with khamiri roti, which is made with white flour mixed with yeast and baking soda.

During the day, you will get a wide variety of dishes to choose from, which include: buff korma, chhole keema, bheja, dal fry, egg curry, chicken stew, aloo matar paneer, chicken keema, fish curry, chicken kofta, chicken korma, and chicken rizala (cooked in milk and cream). These are mouth-watering and exquisite dishes that one can order and treat and savor their palate with piquancy, all ranging from Rs. 25 to Rs. 40 per quarter plate. You can easily have a meal within Rs.250.

In the evenings, they serve the most famous dish – nahari, nali, and bheja which can be mixed and fried together in Amul butter on demand. The shop timings are from 9 a.m. to 11 p.m.

Located at the entrance of Gali Qasim Jan, opposite Hamdard Gali, Manzoor hotel is a must-visit place for nahari, nali and bheja.

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Anubhav Sapra is an avid foodie! He is a Founder but proudly calls himself a Foodie-in-chief at Delhi Food Walks. He is also a street-food and Indian regional cuisine connoisseur and loves to write about street-food.
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Nizamuddin Food Walk

 

 

Nizamuddin Food Walk

By Anubhav Sapra

Delhi Food Walks organized a food walk in collaboration with Sair-e-Nizamuddin, a Self Help Group formed by the Aga Khan Trust for Culture. Historically known as village Ghiyaspur after the name of the then Delhi Sultan Ghiyasuddin Balban, this place was later named Hazrat Nizamuddin after the arrival of Sufi Saint HazratNizamuddin. The community represents a range of interesting cultures, traditions and values which are deeply rooted in its history. From the food practices to the religions and social norms that are followed, everything reflects the history of the community and its people.

The walk started with a visit to the Dargah of Hazrat Nizamuddin, the fourth greatest Sufi saint of Chishtiya order. The dargah is one of the most visited shrines of India and attracts thousands of followers of all religions and cultures.

Kit Care Kebab Corner: (Situated near MCD School)The owner, Ameer Hasan, was inspired by his father who was a chef in the Italian Embassy. Initially, he started with Chicken Soup, Mughlai Dishes, Chicken Tikka, Chicken Changezi, Paneer Tikka and ShahiPaneer. As time went by, new items were added to the list to cater to the needs of the public. Chicken Fry, SeekhKebab/Rolls and Roasted Chicken are a few of the new additions. The owner is planning to open a branch in Connaught Place.

Muradabadi Biryani: (Situated near Baoli gate of DargahHazratNizamuddin)The owner, MohammedMajid, started this restaurant in the year 2000. A resident of Moradabad, Western U.P, Majid got inspired by his father who was a well-known chef of Biryani in Moradabad.  The fame that is father garnered motivated him to start a restaurant here in Delhi. He specialises in both chicken and beef biryani.

Mann PasandNahari or MeekuNahari: (Situated on Ghalib road opposite LalMahal) This place was started in 1990. Mr. Meekuwas a Delhite and he started the restaurant with Beef Nahari and NaliNahari. After the demise of Mr. Meeku, it was renamed ManpasandNahari. Today, Mohd. Akbar is the owner of the restaurant and specialises in the same dishes. Chefs in this restaurant have served the Saudi Foreign Ministry for 12 years.

Hussaini Hotel: (Situated next to the Mann PasandNahari shop)The owner, Mohd. Hussain, started this restaurant in 1957. He came from Meerut, a town in Western UP. Today, his son MohdYameen runs the restaurant. They specialise in dishes such as Paya, Daal, Kofta, Chaanp and Qorma. They are the pioneersof Sheermal in the Basti. Also, every Thursday and Sunday they cook a special Biryani for their customers.

Ghalib Kebab Corner: (Situated next to Hussaini Hotel on Ghalib road)The owner, Mohd. Hanif Qureshi started this restaurant in 1971. He was inspired by his family members who were famous chefs in Old Delhi. He invented a type of Kebab which he named after the famous poet ‘Ghalib’. He has recently introduced other dishes such as Qorma, Mutton and Chicken Seekh Kebab, Paneer Tikka etc.

Al-Rafiqu Restaurant: (Situated next to Ghalib Kebab Corner on Ghalib road)The owner Mohd. Rafique Qureshi started this restaurant in 1974. His family has been in the restaurant business for a long time. He specialises in Achari Chicken in the morning hours, Malai Tikka, Chicken Roasted/Tandoori, Fish Tikka and Mutton Qorma. Mr. Rafique is planning to turn his restaurant into a family restaurant in order to cater to larger groups of people.

Al-Quresh Hotel: (Situated on theMarkazi Market or Attar Street)Mohd. Iliyas Qureshi started this restaurant in 2002. Al-Quresh specialises in Chicken Masala, Handi Chicken, Chicken Qorma Boneless, Chicken Haryali Tikka, Chicken Reshmi Kebab, ChikenQalami Kebab.

Hussain Sweet Corner: (Situated opposite Markaz near HamdardDawakhana)The owner Hussain Ahmed started his confectionary shop in 1971. He learnt the process of baking confectionary from his uncle and when time came, chose it as his profession. He began with GajarKaHalwa, Imarti and GulabJamunall of which continue to be in demand till date.

Shams-ud-Din Paan Corner: (Situated next to Hussain Sweet corner)Mohd. Shams-ud-Din started this betel leaf shop in 1949. He came from Amroah district in Western UP. This was his ancestral business, which he has successfully carried on till date. His son, Shahab and Subair run the shop at present. They specialise in various Paans such as Meetha Special, Tobacco Special, Qimam Special and Sada Special.

We ended the walk on a sweet note with their Meetha Special! We thank Md. Asif and Md. Aamir of Aga Khan Trust for Culture for helping us organize a food walk in Nizamuddin. Delhi Food Walks will be having their second walk in the series of Nizamuddin Food Walks in the month of August. Till then, Happy Walking!

Anubhav Sapra is an avid foodie! He is a Founder but proudly calls himself a Foodie-in-chief at Delhi Food Walks. He is also a street-food and Indian regional cuisine connoisseur and loves to write about street-food.