Tuesday, April 14, 2015


Nihari Gosht is dish popular in India, Pakistan and Bangladesh. It is a stew consisting of slow cooked beef or lamb.
The word Nihar originated from the Arabic word “Nahar” (Arabic: نهار) which means “morning” after sunrise Fajr prayers. This dish was usually eaten in the early morning (puritans would indulge in this delicacy before sunrise, right after the Fajr prayers).
Its roots lie in the Muslim Nawab kitchens, having achieved fame via the storied royal kitchens of Lucknow in present-day Uttar Pradesh, long the seat of the Nawab of Awadh though it is also relished by non-Muslim foodies. Nihari Gosht is developed with the overall cuisine of south Asian Muslims. It has been an old popular delicacy in parts of Bangladesh, particularly Dhaka and Chittagong. It is popular dish and is regarded as one of the National dish of Pakistan. The dish is known for its spiciness and taste. It is originally more of a delicacy with myriad variations on spiciness and texture.

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