Nihari is a slow cooked meat stew of the Indian subcontinent, made from shanks of beef, lamb, mutton or goat, sometimes chicken, along with bone marrow, and seasoned notably with long pepper, a relative of black pepper. Culinary historians dispute its birthplace between the royal kitchens of Lucknow in Awadh during the late eighteenth century, in the last years of the Mughal Empire, and an earlier emergence in medieval Delhi; the name derives from the Arabic nahar, meaning morning, and the dish was originally eaten by Mughal nobility as a breakfast course following the dawn Fajr prayer. Today nihari is eaten at various times of day rather than only at breakfast, and it is commonly served with naan, roti or rice, remaining popular across India, Pakistan and Bangladesh.
Facts
Disputed
Origin Period, From (Year)One of two competing origin theories (Lucknow vs Delhi); the Lucknow account dates the dish to the late 18th century, under the Mughal Empire. Classification
Dietary SuitabilityContains Meat or Poultry 1 Origin RegionIndian subcontinent (Lucknow, Awadh) 1 Connections
In Cuisine
Uses Ingredient
Sources
1. Nihari (Wikipedia)
WikipediaNihari, History section
One largely accepted tradition attributes that nihari may have originated in the royal kitchens of the Indian city of Lucknow, Awadh (modern-day Uttar Pradesh, India), in the late 18th-century, during the last throes of the Mughal Empire.
https://en.wikipedia.org/wiki/Nihari (dietary-suitability)
Nihari is a stew of the Indian subcontinent, which consists of slow-cooked meat, mainly a shank cut of beef, lamb and mutton, or goat meat, as well as chicken and bone marrow.
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