Nihari Broth

Origin: Old Delhi / Lucknow, later widespread in Pakistan. A slow-cooked beef or lamb shank broth, thickened with a wheat-flour slurry and deeply spiced with a nihari-specific spice blend, traditionally simmered overnight and originally served as a hearty pre-dawn meal.

Flavor Profile: Deeply rich and warmly spiced, with the long cooking time producing a thick, almost velvety broth.

Culinary Uses: Base and finished form of nihari, served with naan; particularly associated with Pakistani and North Indian Muslim culinary tradition.

Regional Variations: Pakistani nihari (especially in Karachi) is often considerably spicier than Lucknowi versions, which tend milder and more aromatic.

Storage: Refrigerate 3–4 days; freezes very well given its rich, thickened consistency.