Nihari (Hindi: , Urdu: ) 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. The two most common theories of origin postulate that nihari originated in India during the era of Mughal Empire either in the cities of Lucknow or Delhi. It is flavoured with long pepper (pippali), a relative of black pepper and is often served with naan, roti or rice.

Etymology

The Hindi-Urdu name originates from Arabic ' (), meaning "morning"; it was originally eaten by nawabs in the Mughal Empire as a breakfast course following Fajr prayer.

History

The exact origins of Nihari are a subject of culinary debate, with The Bloomsbury Handbook of Indian Cuisine asserting the city of origin to be in the Indian cities of Lucknow or Delhi. Another theory postulates its origin in Delhi during the medieval period of India.

Popularity

Nihari is a traditional dish of the Indian cities of Lucknow, Delhi, and Bhopal. Nihari is eaten in Bangladesh as well. Nihari may be consumed with Khamiri Roti.

Medicinal remedies

Nihari is also used as a home remedy for fever, rhinorrhea, and the common cold.

See also

  • Awadhi cuisine
  • Cuisine of the Indian subcontinent
  • List of stews

References

  • Nihari at TasteAtlas