An extraordinary blend of 17 spices, freshly ground, with smoky, tangy and spicy notes, for a truly heart-warming, flavoursome Nihari dish. Soul food at its best.
Produced by Bhendi Bazaar
Our Nihari spice blend is inspired by this centuries old dish that’s served up in hole-in-the wall eateries across India. An extraordinary blend of 17 spices, freshly ground, with smoky, tangy and spicy notes, for a truly heart-warming, flavoursome Nihari dish. Soul food at its best.
A slow cooked, thick, spicy meat stew. Commonly prepared with beef or lamb shanks and topped with green chillies, lemon and thinly sliced ginger. Nihari was developed in the 17th century courtly kitchens of Mughal India, traditionally cooked with ghee, when calorie counting was still a thing of the future. Legend has it that the Mughals ate this dish for breakfast after their morning prayers, and then snoozed up until the afternoon. Later, Nihari was cooked in large earthen pots overnight, and served to the labourers under the Mughal empire for breakfast as an energy food – much needed for the expanding construction of Hawelis and Mahals across Northern India. Although traditionally prepared with the shank portion, Nihari can be prepared with any cut of meat, on or off the bone. Soft, tender and infused with deep flavours, the key to a top-notch Nihari, is slow cooking. Taking time to prepare it the way it was intended, pays huge rewards.
Some of the finest Nihari is served up in the carnivorous eat streets in and around Mohammad Ali Road in Bombay, most famously at Noor Mohamadi. They slow cook their Nihari overnight and serve it the next morning when the meat is soft, succulent and falling off the bone.
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