Lalla ki Nihari

Nihari is an extensively demanded and loved street food that is dished up with a centerpiece of meat, surrounded in a spiced gravy with hot oil spooned over top. The dish is consumed in a communal, hands-on fashion with naan or some other type of Indian bread. What makes it so special is both the succulent meat and the slightly thick and spiced sauce that surrounds it. Nihari revolves around the cut of the meat, the slow cooking, and the end result of the whole tender pieces of meat that comes off the bone at a single touch. It is preferred and best made with beef shank, sometimes with mutton or spring lamb as well; but very occasionally with chicken.

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Mughals and their contribution to the cuisines of India makes for one of the biggest milestones in Indian culinary history. Mughal capitals, Awadh and Delhi especially witnessed some of the greatest culinary gems under their rule and governance. One such delightful and decadent dish we can’t get over is Nihari. The origin of Nihari dates back to the 17th-18th century. Some claim that Nihari was developed in Old Delhi, while others say it was the product of the finest Awadhi khansamas and took its final shape in the kitchens of old Delhi. Nihari is also said to be an off-shoot of the Indo-Persian influence in the food that was brought in by the Mughals.

It is also said that it was frequently eaten by Nawabs in the Mughal Empire as a breakfast item after their morning prayers (Fajr). After a hearty breakfast of Nihari, the Nawabs would then take a nap till the afternoon, after which they would wake up and offer their afternoon prayers. It was only down the years that Nihari became the favorite of the masses and the Mughal army, who would consume the stew for its energy-boosting properties and wade through the wintery-mornings of Delhi.

We at the very diverse Laree Adda, serve to you this Indian/Pakistani slow-braised meat dish, that you can never have enough of. Our Lalla ki Nihari is the perfect depiction of South-Asian cuisine’s succulency. With the slow-cooked shanks of beef, drowning in the delectable bone marrow infused stew, you can drown in the deliciousness of subcontinental spices and herbs.

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