Nihari

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Nihari
Nihari.JPG
Course Breakfast, Lunch, Dinner
Place of origin Mughal Empire
Serving temperature Hot
Main ingredients chicken, Beef, lamb and mutton
Other information Served with varieties of Bread
Cookbook: Nihari  Media: Nihari

Nihari (Urdu: نهاری‎) is a stew consisting of slow-cooked meat mainly beef or lamb along with bone marrow.

Etymology[edit]

The word Nihar originated from the Arabic word "Nahar" (Arabic: نهار‎‎) which means "day" as it was typically served after sunrise Fajr prayers.[1][better source needed]

History[edit]

According to many sources, Nihari either originated in Old Delhi in the late 18th century during the last throes of the Mughal Empire or in the royal kitchens of Awadh, in modern day Lucknow, Uttar Pradesh, India.[2] bour force.

Alternative origins puts roots in the Muslim Nawab kitchens, having achieved fame via the storied royal kitchens of Lucknow.[3][better source needed]

Nihari developed with the overall cuisine of south Asian Muslims. It has been an old popular delicacy in parts of Bangladesh, particularly Dhaka and Chittagong. People cooked it for one whole night and they got it in the early morning at sunrise. It is a popular dish and is regarded as the national dish of Pakistan. The dish is known for its spiciness and taste. It was originally more of a delicacy with myriad variations on spiciness and texture.[4][5][better source needed]

Popularity[edit]

Nihari is a traditional dish of Muslims of Delhi, Bhopal and Lucknow. After the creation of Pakistan in 1947, many Urdu speaking Muslims from northern India migrated to Karachi and other cities in the eastern wing (now in Bangladesh), and established restaurants. In Karachi, Nihari became a roaring success[6] and soon all over Pakistan. Now Nihari is available in Pakistani restaurants around the world. Nihari[7] is considered to be the National Dish of Pakistan .[8]

In some restaurants, a few kilos from each day’s leftover Nihari is added to the next day’s pot. This re-used portion of Nihari is called Taar and is believed to provide the unique flavour. Some Nihari outlets in old Delhi still boast of an unbroken taar going back more than a century.[9]

Variations[edit]

Nalli nihari is a variation made with marrow bones.[10][better source needed]

Medication[edit]

Nihari is also used as a home remedy for Common cold, Rhinorrhea and Fever.[11] According to a legend, it was concocted at least a hundred years ago in Delhi by a Hakeem.[12]

See also[edit]

References[edit]

  1. ^ "Nihari". Culinary Curiosities. Retrieved 5 March 2016. 
  2. ^ "Nihari, a gift from Nawabs". The Times of India. Retrieved 5 March 2016. 
  3. ^ "Nihari". Retrieved 5 March 2016. 
  4. ^ "Nihari". Retrieved 5 March 2016. 
  5. ^ "Nihari Recipe". Retrieved 5 March 2016. 
  6. ^ "Nihari a la Mexican style". The Hindu Business Line. Retrieved 5 March 2016. 
  7. ^ "Nahari. The National Dish of Pakistan". Blush - No. 1 Website for Pakistani Women. Retrieved 5 March 2016. 
  8. ^ "Biryani- National Dish". Retrieved 5 March 2016. 
  9. ^ "Dilli Ka Dastarkhwan". Retrieved 28 November 2014. 
  10. ^ "Busybee Forever". Retrieved 5 March 2016. 
  11. ^ "What is Nihari?". Retrieved 28 November 2014. 
  12. ^ "Hakeem - definition of hakeem by The Free Dictionary". TheFreeDictionary.com. Retrieved 5 March 2016.