Chapli Kabab House (Clifton)
Authentic Peshawari chapli kebabs cooked in traditional fat.
A cornerstone of the Saddar food scene, Malik's Nihari (Saddar) brings together authentic Nihari, Pakistani flavors with warm Karachiite hospitality. Rated 4.5 stars by 3,200+ food enthusiasts, it has become a go-to spot for both locals and visitors. Every dining experience here is highlighted by their fan-favorite dishes: Beef Nihari, Special Nihari, Paya.
Rich slow-cooked beef nihari
Nihari with extra toppings
Slow-cooked trotters
Baked kulcha bread
Full Address: Preedy Street, Saddar, Karachi • Open in Google Maps →
Note: Please confirm specific dietary requirements with the server before ordering.
2 days ago
Early morning nihari here is a Karachi experience that everyone should have at least once.
1 week ago
Portions are generous and the price is very reasonable for this quality. Highly recommended.
3 weeks ago
The gravy is thick, deeply aromatic, and the beef just melts in your mouth. Perfection.
1 month ago
The nalli nihari is extraordinary. Rich bone marrow broth that warms every bone in your body.
2 months ago
The kulcha is baked fresh and perfectly soft. Amazing combination with the nihari.
3 months ago
The slow cooking is evident in every spoonful — fall-apart beef and deep, complex spices.
4 months ago
I have been eating nihari for 30 years and this is in the top 3 of my life. Outstanding.
Malik's Nihari (Saddar) is known for exceptional Nihari, Pakistani cuisine in Saddar, Karachi. Their most popular dishes include Beef Nihari, Special Nihari, Paya. Rated 4.5 stars by 3,200 diners.
Malik's Nihari (Saddar) is located at Preedy Street, Saddar, Karachi. You can reach them at 021-32210011.
Malik's Nihari (Saddar) is open 7:00 AM – 2:00 PM. It's recommended to call ahead for reservations during peak hours, especially on weekends.
The average cost is ₨ 380 per person. With a value rating of 1/5, it is considered one of the best value-for-money spots in Saddar.
Authentic Peshawari chapli kebabs cooked in traditional fat.
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