I have lost count on the number of times I’ve visited Nehari House in Al Khobar, but never managed to write about my experience on the blog.
IT’S TIME TO CHANGE THAT.
Over the last 7-8 years I have been a consistent patron, timing my visits during the winter months to enjoy what they are widely known for, ‘Nehari’.
Wikipedia defines ‘Nehari or Nihari’ (Bengali: নিহারী, Hindi: निहारी, Urdu: نہاری) as a stew from the Indian subcontinent consisting of slow-cooked meat, mainly shank meat of beef or lamb and mutton, goat meat and chicken, along with bone marrow.
Nehari is a Muslim dish that is said to have originated in the 1800 in present day India, but widely adopted in present day Pakistan & Bangladesh where the dish is extremely popular. In India, finding the beef variant can be quite tricky but the mutton version is just as popular or even tastier.
Coming back to the review, my best-loved version of the Nehari is the ‘Boong Special Nehari’ and the ‘Fry Boong & Maghaz Nehari’ which they seem to have perfected. The ‘Boong Special’ is packed with tender chunks of beef, brains and bone marrow and stewed overnight to achieve a thick consistency with the meat almost melting away into the stew.
Garnishing this with strips of ginger, chilli and a squeeze of lime can really elevate the palate or you could just enjoy the stew on it’s own. It’s best enjoyed with a plain tandoori roti and you might tend to lose count on how much bread you have consumed. A plate can be shared if needed but I tend not to just so I can have a plate all to myself.
The menu at ‘Nehari House’ also has a lot of grilled selections, but keep in mind these are brought in from ‘Bundoo Khan’ since they don’t prepare it themselves. It is a tad bit expensive but if you have money to spare, get the ‘Bihari Kebab’ and you will not leave disappointed.
The seating here is congested and good luck trying to find parking in and around the restaurant.
Do you know of any other restaurants that serve Nehari in Khobar / Dammam?
Leave a comment below.