Nihari – An Indian Delicacy With A Difference

One of the most exciting things about Indian cuisine is the enormous amount of variety that this culinary tradition offers. The more you explore the Aladdin's cave of regional recipes, the more treasure you are likely to encounter. From rich, creamy curries to light, delicately spiced dishes; from wholesome, nutritious comfort meals to super-sweet and sticky treats; from succulent meats to flavoursome vegetarian options – the list of mouth-watering offerings seems to be endless.

There's no doubt that Indian food is capable of catering for a wide variety of preferences. However, delving into the rich culture of India's culinary heritage uncovers many unusual delicacies that perhaps might not be to everyone's tastes...

Introducing nihari
Nihari is a traditional meat dish, native to India and Pakistan. On the surface it looks exactly like the sort of satisfying curry that many Brits who enjoy a succulent meat dish might choose from their local curry house, or even from one of London's best Indian fine dining restaurants.

A slow cooked stew, usually consisting of mutton or beef so well done that the succulent meat falls apart with a melt-in-your-mouth texture, nihari is a firm favourite amongst the meat-eating population of India. However, the unusual part of this delicacy is that traditional nihari is often served with brains or bone marrow – ingredients not so readily embraced here in the West.

The origin of nihari is a much debated issue in the kitchens of India. One theory is that it was developed in Old Delhi in the days of the Mughal empire, whilst others are of the belief that it was a product of the royal court of Awadh. No matter where its roots stem from, Indian chefs are united in the notion that nihari is most certainly a winter dish – it's heavy, warming flavours are believed to ward off illnesses such as the common cold and fevers.

Preparing nihari
Preparing nihari takes some time as the meat needs to stew in its own juices for hours, sometimes even overnight. Traditionally, nihari has even been buried in the ground and left to cook, but in the present day it is far easier to select tender cuts of meat and cut down on the slow cooking process.

Additional ingredients to the dish include green chillies, fried onions and plenty of garam masala. The brains and bone marrow are served as sides to the stew, providing added depth of flavour to the dish. In Hyderabad, sheep's tongue also plays a part in the recipe.

Nihari is served with chunky, Indian flatbread such as naan or a tasty roti, and it is said in India that the perfect end to this hearty meal is a nice, long nap. Having said this, the name nihari is a derivative of the Arabic word nahaar, meaning day. This indicates the dish was traditionally consumed in the morning. If both of these beliefs are true, perhaps nihari is a recipe best saved for the weekend, when surely a nap at any time of the day is acceptable?