Introdution Of Chakwal

In 1985, Chakwal was established as an independent Rawalpindi district. It was formed by the combination of subdivision Chakwal, district Jhelum and sub-division Talagang, district Attock, and Choa Saidan Shah. This was carved from subdivision Pind Dadan Khan in district Jhelum and merged with sub-division Chakwal. Choa Saidan Shah reached the sub-division level in 1993.

District Chakwal borders the districts of Rawalpindi in the north, Attock in east, district Jhelum, district Khushab, in the south, and district Mianwali to the west. District Chakwal covers 6609 km2 (equivalent to 1652443 acres). According to the 1998 census, the population total is 1059451. 87.7% of the population lives in rural areas while 12.3% live in urban areas. This makes Chakwal a rural district that relies on an agrarian economy and has a small industrial sector.

Chakwal, located at the Potohar plateau’s beginning and Salt Range, is a Barani district. The terrain is mostly hilly and covered in scrub forest in southwest. In the northeast and north, there are dry rocky patches interspersed with flat plains. This area is home to the Awans (Rajputs), Mehr Minhases and Kahuts as well as the Kahuts, Mehr Minhases and Kahuts. Chakwal is a major recruiting area for both the Army and Air Force due to its physical characteristics, its tribes and its economy. Agriculture and mining are also the main occupations. The transport and poultry businesses are also important.

District Chakwal currently consists of three subdivisions: Chakwal, Talagang, and Choa Saidan Shah; one sub-tehsil- Kallar Kahar; 23 qanungois, and 198 patwar circle. The police subdivisions correspond to those of the district administration. There are 11 stations: Chakwal City and Saddar, Kallar Kahar; Dhumman and Nila; Talagang City and Saddar; Talagang City and Saddar; Tamman, Lawa, and Choa Saidan Shah. Two seats are held by Chakwal in the National Assembly (NA-43 and NA-44) and four at the Provincial Assembly (PP-16, PP-17 and PP-18, respectively) One district council, two municipal commissions (Chakwal and Talagang) and one town committee (Choa Saidan Shah) are available.

The shop is located at the Talagang Road in Chakwal, just before the General Post Office. The sweet smell of the many sweets displayed in the showcases is irresistible as you pass by this shop. It is a welcoming place with the sweet aroma of desi ghee (dry milk) and khoya.

Upon entering the back of the shop, you will see five to six workers making different kinds of sweets. The attention immediately focuses on the man in the corner who is busy making a special item in an enclosed container. His clothes are sweaty and soaked. He stirs the ingredients with a spatula while wiping his face with the other hand. The man in the photo isn’t a worker at the shop. His name is Nisar Ahmed and the shop’s name is the Nisar Hotel.

Nisar Ahmed, 68 years old, is not grumpy at his shop. He rises at 3am to get to his shop and prepares all sorts of sweets under his direction. He does not let his workers leave the special barfi, his signature sweets shop.

The Nisar Hotel is a landmark in the city. Its sweets are internationally renowned.

Ahmed has been involved in this business since 1968. He is assisted by his younger brother, Allah Yar, son Sanaullah and nephew Iftikhar Ahmed.

People of all ages love the sweet, barfi. It is made from khoya sugar. It is the most popular item in a box of mixed sweets. It is loved by children, and elders enjoy it with great care. Only a handful of places in Punjab are known to produce the best barfi, and Chakwal’s Nisar Hotel in one of them.

Chakwal is a place where people are expected to bring back some barfi.

This product from Nisar Hotel is available in every corner of Pakistan and around the globe.

This sweet is in high demand on Eid because many people like to give it as gifts.

Nisar Hotel’s success story is filled with passion, dedication, hard work, and steadfastness. Nisar Ahmed started his business in 1968 with only 5kg milk. His story is both fascinating and inspiring.

As Nisar sits in front his shop, he recalls that his father used to own a shop in Sidhar. He sold barfi and other sweets. Mian Khan, Nisar’s father was well-known for making homemade sweets. Nisar was a part-time worker at his father’s village shop. After ninth grade, he quit school and began working in Nowshera as a laborer.

After three years, he quit the job and moved to Chakwal with his family in 1968. He recalls that he rented a shop for Rs70 per month, and began making tea with 5kg milk. Nisar started making tea and other sweets at his shop, including barfi, laddu and dhoda.

He reminisces that he used to make sweets using desi ghee which was Rs6 per kilogram at the time. Jalebi was Rs2 per kilogram and barfi was Rs6 per kilogram at the same time.

“At that time, milk was sold at 40 paisas a kg. We used to get 40kg milk. He says that even large hotels wouldn’t have this amount of milk at that time.

It is interesting to note that Nisar did not name his hotel but rather his customers began calling it ‘Nisar Hotel’.

He adds, “I officially installed a board bearing this name after five years.”

Nisar Hotel currently offers many sweets as well as tea and samosas. This hotel’s most popular items include samosas and a bowl of yoghurt.

“Fifty kilograms of each, barfi, dhoda, and 1,500 samosas can be purchased almost every day. Dawn was told by Nisar that they sell 70-80 kgs of barfi on Eid. He says, “I personally participate in the production and this is the secret to our success.”

Tariq Mehmood comments, “Nisar Hotel is rich in taste. This has been and continues to be a blessing to the taste-conscious residents Chakwal,” he says.

Mudassir Zaman, another frequent customer, said that “I simply love their barbi”