Sabri Nihari

 If you are a true Karachiite, you’ll know about a Botal gali. I was a frequent visitor of the street, for as a child I suffered from a nursemaid’s elbow and any tug or play of my arm would result in the dislocation of the radius (elbow joint). Each time I got the rag doll arm Abbo took me to Botal gali to the humble home of the gentle pehlwan (wrestler), a pro at gently nudging my elbow back in position. The pehlwan massaged a red pasty balm onto my arm, wrapped it in big green leaves and further covered it in muslin bandage. It was the 70s; Karachi was laid back and fabulous, the weekends were on Thursdays and there I was at Botal gali, a happy little wounded warrior. Being in the area, Abbo would often head on over afterwards to Sabri Nihari near Aram Bagh. And that is where I was first introduced to the majestic Nihari.

Nihari has a flavourful depth so deliberate that one can almost taste the unhurried and intentional consideration gone into putting the ingredients together. Therefore, the claim that Nihari is a derivation from the study of Hikmat (Eastern herbal medicine) comes as no surprise, not only was its consumption preventive against sinus, the common cold and the onset of fever in the winters of Delhi and Lucknow, it also gained popularity as a food that kept one warm during dropping temperatures.

The extravagant Nihari was initially served as breakfast to the rich Muslim Nawabs of pre-partition India, but the high classes soon realised that this rich thick curry, laden with tender chunks of veal and beef, slow cooked to perfection in the bone stock of shank meat had to be worked off once eaten, and who better to work it off but the labourers who were busy building India; one haweli, mahal, sadrak and railway station at a time.

“Nihari” majority of people’s favorite dish in Pakistan even the name of it makes you drool! Introduced in the Mughal Era, it was served as breakfast with piping hot naan and nutrition wise it was healthy item and kept the people full good start of the day. It is a heart wining dish of every other Pakistani.

Nihari, with sliced ginger, chopped coriander leaves, chopped green chilies, lemons and of course fried onion aka the “tarka”, and soft fresh hot “tandoori or roghni naan”, adds up to a heaven made plate of food!

 Many food joints offer scrumptious Nihari in Karachi, but some of them have the most perfect blend of spices, that people from far-ends come to eat.