TravelnFoodies

24/10/2020

https://www.youtube.com/watch?v=zRVLIQ8f61A

17/10/2020

https://youtu.be/zRVLIQ8f61A

Watermelon and strawberry smoothie / milkshake, Watermelon Milkshake Recipe | Watermelon Smoothie Recipe | Summer Drink Recipes The taste of this shake is fa...

09/04/2020

Research of WHO about Corona Virus, Covid-19

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07/04/2020

After lifting Lockdown by Govenment !
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06/04/2020

Attitude is Everything!

03/04/2020

Those Historical Places printed on Pakistani currency...

23/03/2020

Sargodha : Land of the best citrus fruit ever.

19/03/2020

Jhaal Chakian ki mashoor daal

17/03/2020

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 historical city of Taxila.

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.

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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01/03/2020

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01/03/2020

01/03/2020

29/02/2020

20/01/2020

20/01/2020

Nisar charsi tikka and karahi is situated in Namak Mandi Peshawar. The taste of tikka and karahi is febulous. Anyone of you guys when gone to the trip of Peshawar, don't forget to try Nisar charsi tikka and karahi as well.

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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15/01/2020

13/01/2020