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|Course||Breakfast, Lunch, Dinner|
|Place of origin||Indian subcontinent|
|Main ingredients||Shank meat of beef, lamb and mutton, or goat meat, also chicken|
|Other information||Served with bread, or rice|
|Cookbook: Nihari Media: Nihari|
According to many sources, Nihari either originated in Hyderabad, Old Delhi in the late 18th century during the last throes of the Mughal Empire or in the royal kitchens of Awadh, in modern-day Lucknow, Uttar Pradesh, India.
Nihari developed with the overall cuisine of Muslims of the Indian subcontinent. It has been an old popular delicacy in parts of Bangladesh, particularly Dhaka and Chittagong. People cooked it for one whole night and they got it in the early morning at sunrise. It is a popular dish and is regarded as the national dish of Pakistan. The dish is known for its spiciness and taste. It was originally more of a delicacy with myriad variations on spiciness and texture.[better source needed]
Nihari is a traditional dish of Muslims of Delhi, Bhopal and Lucknow. After the creation of Pakistan in 1947, many Urdu speaking Muslims from northern India migrated to Karachi and Dhaka in the eastern wing (now in Bangladesh), and established restaurants. In Karachi, Nihari became a roaring success and soon all over Pakistan. Now Nihari is available in Pakistani restaurants around the world. Nihari is considered to be the National Dish of Pakistan .
In some restaurants, a few kilos from each day’s leftover Nihari is added to the next day’s pot. This re-used portion of Nihari is called Taar and is believed to provide the unique flavor. Some Nahari outlets in old Delhi still boast of an unbroken taar going back more than a century.
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