Nihari
South Asia — Pakistan
One of the world's great marrow traditions and Pakistan's most iconic slow-cooked dish. Marrow bones, shank, and connective tissues simmered overnight with aromatic spices. Historically a Mughal elite breakfast, now a national dish.
Cuts in this tradition
Cultural context
Nihari restaurants open before dawn in Lahore and Karachi. The dish is consumed for breakfast after overnight cooking. A shared culinary heritage with North India — the nalli-nihari tradition in the dataset covers the Indian variant. Pakistani nihari tends to be spicier and richer in tallow.
Preparation
Marrow bones and beef shank simmered overnight with nihari masala, onions, ginger, garlic, and ghee. Finished with fried onions, fresh ginger, green chili, lemon, and coriander. Served with naan or kulcha.