nihari
Sign in to saveNihari (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 either in the Indian 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.
Key facts
- Food.name
- Nihari
- Food.image
- Nalli Nihari India.jpg
- Food.caption
- Nihari with Khamiri Roti served in Delhi
- Food.place_of_origin
- Indian subcontinent
- Food.region
- Lucknow, Delhi
- Food.year
- 18th-century
- Food.associated_cuisine
- Indian (Awadhi), Pakistani, Bangladeshi
- Food.course
- Main course (breakfast, lunch, dinner)
- Food.served
- Hot
- Food.main_ingredient
- Shank cut of beef, lamb and mutton, goat meat, or camel meat, as well as chicken and bone marrow
- Food.other
- Served with naan or rice or Roti
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Article
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- Etymology
- History
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- Medicinal remedies
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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 either in the Indian 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. It is served in the morning, though certain eateries, such as Kallu Mian of Delhi, serve it in the afternoon.