Nihari

What is Nihari?

Nihari is a hearty stew featuring meat cooked slowly until tender, usually using shank cuts from beef, lamb, goat, or sometimes chicken. Bone marrow is often added for depth of flavor. The dish is seasoned with long pepper, which brings a warm, peppery note distinct from black pepper. Nihari is served hot, with a thick, rich broth and soft pieces of meat. It is commonly paired with breads like naan or roti, or sometimes with rice.

Where does Nihari come from?

Nihari’s beginnings are traced to the Indian subcontinent, with Lucknow and Delhi both laying claim to its invention. The dish is thought to have been created in the late 18th century, during the Mughal Empire, possibly for the royal kitchens of Lucknow. Another view places its roots in Delhi during the medieval period. Over time, nihari became popular beyond the courts, spreading across northern India and later to Pakistan and Bangladesh.

How is Nihari made?

To prepare nihari, shank meat and bone marrow are simmered gently for several hours, allowing the flavors to meld and the meat to soften. Long pepper is a key spice, giving the stew its signature taste. The slow cooking process creates a thick, flavorful broth. Some restaurants add a portion of the previous day’s stew, called taar, to deepen the flavor. The finished dish is ladled into bowls and served hot.

How and when is Nihari eaten?

Traditionally, nihari was eaten in the morning, especially after early prayers, but today it is enjoyed at any time of day. It is a main dish, often shared with family or friends. People usually eat it with naan, roti, or rice, using the bread to scoop up the meat and gravy. In some places, khamiri roti, a leavened bread, is a favored accompaniment.

Kinds of Nihari

Nihari recipes vary by region and household. While beef shank is common, lamb, goat, or chicken may be used. In Karachi and Dhaka, nihari became popular after migrants from northern India introduced it. The tradition of adding taar, a leftover portion from the previous day, is unique to some old establishments in Delhi and is believed to enhance the taste.

What Nihari means

Nihari began as a royal breakfast for Mughal-era nobility but is now a beloved dish across India, Pakistan, and Bangladesh. After the partition of India, it became especially popular in Karachi and Dhaka, where migrants opened restaurants specializing in it. Some eateries in Old Delhi claim to have kept their taar going for generations, making nihari a symbol of culinary heritage and continuity.

Questions people ask about Nihari

Good reading and sources

• In celebration of winter’s perfect dish, the mutton nihari!Hindustan Times, Article
• Food history: How nihari went from being the humble food of the poor to a dish for the high tableScroll.in, Article

• Nihari on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data