Nihari is a slow-cooked stew that holds a special place in Mughal culinary heritage. Traditionally prepared overnight and enjoyed as a breakfast dish, Nihari is a celebration of patience, flavor, and craftsmanship.

The dish typically features tender cuts of beef or lamb, cooked with bone marrow, onions, and a blend of spices like cardamom, cloves, and cinnamon. The slow cooking process allows the flavors to meld together, creating a rich and aromatic gravy.

Nihari is believed to have been a favorite of Mughal nobles, served as a warming and energizing dish after morning prayers. Its name derives from the Arabic word "Nahar," meaning "morning," reflecting its traditional time of consumption.

Even today, Nihari remains a popular dish in North India and Pakistan, often garnished with fresh ginger, coriander, and green chilies. Paired with naan or paratha, it is a true comfort food that continues to showcase the legacy of Mughal cuisine.