The word Nihari originated from the Arabic word "Nahar" which means morning. It is an aromatic and  melt in the mouth breakfast meat stew.  People are not sure about its origin,  according to some it originated in Old Delhi during the Mughal Empire in their last era. While others say it is an Awadhi cuisine, developed in the kitchens of the Nawabs ie., in the present day Lucknow.

Be it Mughlai or Awadhi, it tastes excellent. Even to this day you will find this particular dish in the breakfast menu in the restaurants of Old Delhi. I had my first taste of Nihari from Karim's and believe me I did not like the taste of it, but that was long long back. Since I don't frequent Old Delhi anymore, I wanted to taste this dish again. So this Bakreed I made up my mind to make it at home and revive the old memory and the result was so good that I feel like going back to Karim's and check again on their taste, hope it happens soon. In the meantime you can make and enjoy my way of preparing Nihari.....

Usually I prepare bhindi or okras as a stir fry, the recipe of which you can find here. Today I'm sharing bhindi masala which is a form of semi dry gravy with a nice mix of spice. This can be best had with rotis or phulkas.