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.
Mohd. 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.
