PESHAWAR
\nBesides being a walled city with 2500 years documented history, Peshawar is also a home to mouthwatering cuisines attracting food lovers on weekend amid pre spring breeze emanating from snowclade Khyber hills.
\nPeshawar\u2019s Chappli Kabab, Rice Polao, Sripaye, grilled fish, beef nehari and Matton Karahi shops are flooded with food lovers on Sunday.
\nThe visitors can\u2019t resisted the tantalizing aroma, tender texture and soul-warming flavor of Beef Nehari and Chappli Kabab that carved out a special place in Peshawar\u2019s culinary landscape.
\nBeing a cherished staple of the city\u2019s traditional cuisine, beef nehari continues to lure residents and visitors alike to Peshawar\u2019s bustling food streets and historic bazaars.
\nAffordable yet deeply satisfying, the dish enjoys widespread popularity across all age groups and social classes.
\nIn the famed Qissa Khwani and Namak Mandi bazzars, the heart of the city\u2019s food culture, the air is thick with the enticing aroma of simmering nehari, sizzling seekh kabab and freshly grilled chappli kabab.
\nAmid the biting cold, these streets come alive as crowds gather to savor flavors passed down through generations.
\n\u201cBeef nehari and Chappli Kabab are my favorite winter dishes,\u201d says Riaz Khan, a PST teacher from Nowshera, while enjoying a meal at Namak Mandi Peshawar.
\n\u201cWhenever I come to Peshawar, I visit here at Namak Mandi where these delicious dishes gives me energy during winter.\u201d
\nLocal restaurateur Nisar Khan, who runs a well-known eatery in Namak Mandi, says demand of these mouthwatering food surges every winter.
\n\u201cPeople of all age groups order beef and chicken nehari, along with chappli kabab and mutton karahi at winter evenings,\u201d he explains. According to him, the use of meat from young oxen and buffaloes enhances both taste and tenderness.
\nNisar proudly traces his family\u2019s culinary journey back 75 years. \u201cAfter my father\u2019s passing, I continued the business with the dream of passing it on to the next generation,\u201d he shares.
\n\u201cWhat started with a single frying pan has now grown into six locations, including one at Melody Food Street in Islamabad.\u201d At his shop, massive frying pans and trays holding up to 60 kilograms of marinated meat are a common sight. With an onset of spring, takeaway orders have increased significantly, with families often purchasing parcels ranging from two to five kilograms for home gatherings.
\nChappli and seekh kababs frequent companions to nehari are prepared by finely mincing beef and blending it with tomatoes, onions, red chili powder, coriander leaves, eggs, ginger, lemon juice, salt and pomegranate seeds.
\nAfter marination, the mixture is cooked for about 10 minutes and served hot with naan, yogurt, chutney and fresh salad which is a timeless combination that keeps diners coming back.
\nEminent writer and traveler Qari Javed Iqbal, in his book Saqafat Sarhad Tarikh K Ayeene Me (Frontier Culture in the Mirror of History), traces the origins of beef nehari and chappli kabab to the Mughal era.
\nHe said that invading kings and warriors introduced refined meat-cooking techniques that later became deeply embedded in the region\u2019s culinary traditions.
\nToday, the fame of Peshawar\u2019s beef nehari and kababs extends far beyond the city, reaching Karachi, Lahore, Quetta, Jalalabad, Kabul, Amritsar, Lucknow and Delhi, turning the dish into a culinary ambassador of the region.
\nIn Peshawar alone, more than 3,500 beef nehari and kabab outlets operate in areas such as Firdus, Bakhshu Bridge, Warsak Road and Ring Road, reflecting the dish\u2019s enduring appeal.
\nFor local resident Suleman Khan, enjoying a plate at Namak Mandi is a ritual. \u201cBeef nehari and Chappli Kabab is my favorite dish,\u201d he says. \u201cNo meal feels complete without its aromatic taste.\u201d
\nDespite its popularity, prices have risen, with a single plate now costing between Rs1,000, up from Rs900 last year\u2014prompting calls for regulatory oversight to maintain affordability.
\nAccording to Nisar Khan, demand has even crossed borders. \u201cWe receive orders from the UAE and Saudi Arabia for weddings and family celebrations,\u201d he says with pride.
\nAddressing food safety concerns, a spokesman for the Food Services and Halal Authority acknowledged challenges such as spice adulteration. To tackle the issue, seven mobile food testing laboratories have been deployed across Khyber Pakhtunkhwa, with plans to add ten more. Food training schools and stricter hygiene regulations are also being introduced to preserve traditional flavors while ensuring safety.
\nAs beef nehari and Chappli Kabab continued to tantalize taste buds across generations, its rich history, evolving flavors and deep cultural roots stand as a testament to Peshawar\u2019s vibrant and enduring culinary heritage.<\/p>\n","protected":false},"excerpt":{"rendered":"
PESHAWAR Besides being a walled city with 2500 years documented history, Peshawar is also a home to mouthwatering cuisines attracting food lovers on weekend amid pre spring breeze emanating from snowclade Khyber hills. Peshawar\u2019s Chappli Kabab, Rice Polao, Sripaye, grilled fish, beef nehari and Matton Karahi shops are flooded with food lovers on Sunday. The […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":{"0":"post-527657","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-peshawar"},"yoast_head":"\n