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Nihari is a slow-cooked meat stew that originated from the Indian subcontinent. It traditionally consists of slow-cooked meat along with bone marrow.

The main ingredients in Nihari are meat, Spices, and wheat flour. Beef, Mutton, and even chicken can be used as a primary ingredient to prepare Nihari.

Nihari can be healthy if consumed in moderation. The meat provides proteins and the spices have various health benefits. But it can be high in calories due to the nature of slow cooking and excess oil used.

Nihari is a slow-cooked stew and it generally takes about 6-8 hours on a slow flame for the flavors to be fully extracted from the meat and spices.

Yes, Nihari has several regional variations, each with its own unique combination of ingredients and flavors.

Nihari is unique because of its overnight cooking method, and the use of potent spices and bone marrow, given it a unique flavor and texture.

Yes, Nihari can be frozen and it maintains its taste and quality for up to a month or two.

Yes, several companies sell pre-packaged Nihari spice mixes, they can greatly simplify the cooking process.

Nihari originated from the Indian subcontinent, mostly recognized in the regions of Delhi, Lucknow and Hyderabad.

Not necessarily. Even though spices are used, the heat level can be adjusted according to one's personal preference.

Traditionally, Nihari is a meat-based dish. But one can replace the meat with vegetables or legumes to make a vegetarian version.

Nihari is usually served with naan, rice, or bread. It can also be garnished with fresh coriander leaves, sliced green chilies, and a squeeze of lime.

Yes, Nihari can be reheated. However, it should be done on a medium heat to avoid overcooking.

Nihari is a popular dish in South Asian cuisine, often prepared for special occasions. It is a symbol of the rich culinary history of the region.

Traditionally, Nihari is prepared with beef or mutton. However, some families use chicken or lamb too.

You can buy it at Weee! Asian Market, www.sayweee.com.