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Delhi (India)
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Meat
Food Flavour DNA
Nutritional Values
600kcal
50gProtein
20gCarbs
40gFat
4gFibre
400 gServing
* Per serving · 400 g. May vary.
Allergens
🌾 Gluten
Nihari
How to order / say it
Say it
निहारी — [ni-haa-ri]
Order
Please bring me the nihari.
Locally
कृपया निहारी लाएँ।
Say locally
Slow-cooked stew of meat, typically beef or lamb, with spices.
Why try it?
Nihari is a dish that reflects the opulence of Mughal kitchens, often served to Nawabs for breakfast. It showcases Delhi's long tradition of slow-cooked, sumptuous meals meant for sharing.
How it tastes
Rich and hearty, nihari boasts a luscious and thick gravy with tender pieces of meat. Aromas of spices like star anise, cinnamon, and cloves give it a warm and slightly peppery taste.
Origin & History — first documented: 1650
Developed during the late Mughal period in the 17th century, Nihari became synonymous with the breakfast rituals of the Mughals and later spread across Delhi, especially among the city’s Muslim population.
Recipe
Ingredients
- 🥩 500 g beef shanks
- 🧄 2 tbsp ginger-garlic paste
- 🥛 150 ml yogurt
- 🌾 20 g wheat flour
- 🥛 50 g ghee
- 🧂 2 tbsp nihari masala
Method
- 1 Heat ghee in a pot, add ginger-garlic paste and beef to sear.
- 2 Add nihari spices and yogurt, cover with water, and simmer slowly.
- 3 Separately, mix wheat flour in water and add to thicken the stew.
- 4 Cook until meat is tender and the spices are well blended.
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