Delhi is often described as the food capital of the country. And why not? It’s culinary history is what legends are made of. The city perceives food not just as a necessity, but as a way of living. The centuries old traditions have managed to keep pace with the sands of time and re-invent themselves according to the tastes of generations. I feel that the real gastronomic essence of Delhi lies not in the luxurious 5 stars and the swanky restro bars, but in the dusty by lanes and in the chaotic bazars of the old city. It was in the search of this facet of the city, that I forayed into the hustle and bustle of Nizamuddinbasti in search of the legendary ‘NasirIqbal’.
I didn’t have to venture too far as the place is located a few steps inside the main road, just opposite Markash. Like any other traditional eatery, the building didn’t look glamorous at all, but it didn’t matter, as this was not what I was interested in.
Just a step inside, and the ‘Shahi’ aroma had already started to cast its spell on me. I managed to grab the corner seat and waited for my taste buds to explode. I am thankful to Mr Shoaib, the restaurant manager, who patiently sorted out my queries and took me deep inside into the world of NasirIqbal. The restaurant was opened in 1986 by Nasir, son of Iqbal, who migrated to India after partition, by the name of ‘NasirIqbal’ dhaba. The beginning was really humble, as the dhaba served only ‘Paratha’ and boiled eggs. They gradually forayed into Mughlai cuisine, and in no time, became one of the most popular dhabas of the area. Till 1995, they served only beef, but as the demand grew, they started making chicken and mutton recipies too. Now, the restaurant serves only chicken and mutton items.
From inside, the restaurant was clean and seemed good enough for an entire family to go together. Its a double storey structure with a seating capacity of close to 200 people. The menu consists of everything you can possibly think of in a Mughlai feast. More than what to order, the dilemma was what to leave!! Shoiab again provided a helping hand. On asking what would he order as a guest, pat came his reply
Try our Mutton ShamiKabab n SeekhKabab for starters”. His pride said it all. The kebab melted in the mouth and left a gentle and delightful note. Surely a must try. Their Mutton fry was another pick of the draw. The marination was perfect. While preparing Tandoori Chicken, they make it a point to use only a small chicken (700-800gm). This makes it soft and succulent.
Additional Information: Location – Opposite Markash, Nizamuddin West, New Delhi. Parking – Near Nizamudin Police Station ( 5 min walk from the restaurant ) Timing – 12pm – 12am Open 7 days a week. No beef used. Read More : http://travelwithrohit.com/nasir-iqbal-the-best-biryani-in-delhi/
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