4/5 Md. Raquibul H. 1 year ago on Google
Nihari
of
of
the
special
food
that
we
experienced.
And
not
all
please
is
good
for
nihari.
Grand
chandu
nihari
is
good
but
as
per
price
it
could
have
been
better.
Now
a
days
every
dishes
price
is
increased
due
to
price
hike
on
every
grocery
item.
I
will
grand
chandu
nihari
could
do
more
good
in
the
upcoming
weeks.
According
to
many
sources,
nihari
originated
in
the
royal
kitchens
of
Lucknow,
Awadh
(modern-day
Uttar
Pradesh,
India),
in
the
late
18th
century,
during
the
last
throes
of
the
Mughal
Empire.It
was
originally
meant
to
be
consumed
as
a
heavy,
high-energy
breakfast
dish
on
an
empty
stomach
by
working-class
citizens,
particularly
in
colder
climates
and
seasons.
However,
the
dish
later
gained
a
significant
amount
of
popularity
and
eventually
became
a
staple
of
the
royal
cuisine
of
Mughal-era
nawabs.
Nihari
developed
with
the
overall
cuisine
of
the
Muslims
of
the
Indian
subcontinent.
It
remains
a
popular
delicacy,
especially
in
parts
of
Old
Delhi,
Lucknow,
Dhaka,
and
Chittagong.
The
dish
is
known
for
its
spiciness,
taste,
texture,
and
gravy.
Nihari
is
a
traditional
dish
among
the
Indian
Muslim
communities
of
Lucknow,
Delhi,
and
Bhopal.
Following
the
partition
of
India
in
1947,
many
Urdu-speaking
Muslims
from
northern
India
migrated
to
Karachi
in
West
Pakistan
and
Dhaka
in
East
Pakistan,
and
established
a
number
of
restaurants
serving
the
dish.
In
Karachi,
nihari
became
a
large-scale
success
and
soon
spread
in
prominence
and
availability
across
Pakistan.
In
some
restaurants,
a
few
kilograms
from
each
day's
leftover
nihari
is
added
to
the
next
day's
pot;
this
reused
portion
of
the
dish
is
known
as
taar
and
is
believed
to
provide
a
unique
flavour.
Some
nihari
outlets
in
Old
Delhi
claim
to
have
kept
an
unbroken
cycle
of
taar
going
for
more
than
a
century.
Wishing
all
to
enjoy
Nihari
as
much
as
possible.
Happy
eating.
