Nihari

Nihari is a traditional meat-based dish from Old Delhi. When Pakistan gained independence in 1947, a large number of immigrants from Delhi settled in Karachi and opened their own restaurants, so nihar is also associated with Pakistani cuisine.

Slow-cooked meat, such as beef shanks, mutton, or chicken, is used in this dish. In large vessels sealed with dough, the meat is cooked with stock and a variety of spices such as cumin, cloves, garam masala, and cardamom. It takes anywhere from six to eight hours to properly cook nihari, and it is traditionally consumed for breakfast, as the dish's name is derived from the Arabic word nahar, which means "morning."

Nihari was originally consumed as a breakfast dish by the Nawabs of the Mughal Empire before the usual morning prayers, though some believe the dish was invented in the royal kitchens of Awadh. It is typically served with tandoori rotis or khameeri rotis, and some people like to top nihari with green chilis. Nihari is a favorite among many Indian and Pakistani people because of its texture, spiciness, and tenderness of the meat.