Nihari

Nihari is a traditional South Asian stew that is enjoyed as a breakfast dish or main course in Indian and Pakistani cuisine. Its origins date back to the Mughal era, where it was originally prepared as a slow-cooked dish for royal kitchens. The name "Nihari" is derived from the Arabic word "Nahar," meaning "morning," reflecting its customary consumption during morning hours.

The dish is typically made with slow-cooked meat, such as beef, lamb, or mutton, along with a rich gravy comprising spices, wheat flour, and sometimes nuts or dried fruits. The meat is cooked overnight, allowing it to become tender and infused with aromatic spices like cardamom, cinnamon, cloves, and turmeric. The slow-cooking process enhances the dish's flavor and texture, resulting in a hearty and flavorful stew.

Nihari is often garnished with fresh coriander, ginger, and lemon juice before serving. It is commonly accompanied by naan or other types of bread, which are used to scoop up the stew. In some regions, it is served with a side of chopped onions and green chilies.

In modern times, nihari remains popular across South Asia and among the diaspora communities worldwide. It is often prepared during special occasions, religious festivals, or served as a weekend breakfast. The dish's rich, savory flavor and historical significance make it a cherished part of South Asian culinary heritage.