Nihari Mutton

N ihari is a traditional meat-based dish that originated in the Indian subcontinent during the Mughal era. The word "nihari" is derived from the Arabic word "nahar," which means "daytime," as it was typically served to the working class as a hearty meal to sustain them throughout the day.

The dish is made with slow-cooked mutton, beef, or chicken, which is cooked with a blend of aromatic spices, and traditionally served with naan bread. The origins of Nihari are believed to be from the Mughal kitchens in the 18th century. It is said that the dish was initially created in the royal kitchens for the emperors and their entourage. The cooks used to slow-cook the meat in large cauldrons with a combination of spices, and the resulting broth was served to the emperors as a nourishing soup. Over time, the dish became popular among the common people and was eventually introduced to the streets of Delhi during the reign of the last Mughal Emperor, Bahadur Shah Zafar.

Nihari Mutton quickly became a popular street food, and its fame spread to other parts of the Indian subcontinent, including Pakistan and Bangladesh. In the present day, Nihari is a beloved dish in South Asian cuisine, and is commonly served at family gatherings and special occasions. Many variations of the original recipe exist, and different regions have their own unique take on the dish. Some popular additions include bone marrow, potatoes, and chickpeas. Even though Nihari is a dish with a rich history that dates back centuries, it has evolved into a beloved comfort food that is enjoyed by millions of people worldwide.