Namak Mandi Peshawar | Nisar Charsi Tikka And Karhai | Pakistani Street Food

The sweet aroma of mutton smoke drifts through a maze of crumbling alleyways, a barbecue tang that for decades has lured meat-eaters from across Pakistan to the frontier city of Peshawar.
The famed Nisar Charsi Tikka — named after its owner´s renowned habit — in Namak Mandi chalks up its decades of success to using very little in the way of spices.

For its barbecue offerings, tikkas — cuts of meat — are generously salted and sandwiched on skewers between cubes of fat for tenderness and taste, and slow-cooked over a wood fire.

Its other famed dish, karahi — or curry stew — is made with slices of mutton pan-cooked in heaped chunks of white fat carved from the sheep´s rump, along with sparing amounts of green chilli and tomatoes.

Both plates are served with stacks of oven-fresh naan and bowls of fresh yogurt.

"It is the best food in the entire world," gushes co-owner Nasir Khan, adding that the restaurant sources some of the best meat in the country and serves customers from across Pakistan daily along with local regulars.

By Khan´s calculations, the restaurant goes through hundreds of kilograms of meat a day — or about two dozen sheep — with hundreds if not thousands served.

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