Nihari — Overnight Bone Broth with Wheat Thickening (निहारी)

Delhi (Old Delhi, specifically around Jama Masjid) and Lucknow; the dish has a specific association with the working-class Muslim community who ate nihari before Fajr (dawn prayers); now an Old Delhi institution served from pre-dawn

Nihari (निहारी, from Arabic nahar — 'morning') is the Mughal-origin dawn stew: bone-in shank and marrow bones of beef, buffalo, or lamb cooked in a deeply spiced broth (nihari masala — fennel, cardamom, black cardamom, bay, cinnamon, clove, mace, ginger) through a very long overnight braise (6–8 hours minimum) until the meat falls from the bones and the marrow dissolves into the broth. The characteristic thick consistency is achieved not through reduction but through wheat flour (maida) or rice flour dissolved in water and stirred in to thicken the broth to a coating, slightly gelatinous quality. Traditionally the morning meal of Delhi and Lucknow's working class — eaten before the day began.

Served with tandoori naan, kulcha, or sheermal for mopping. The deep, gelatinous, spiced broth with the marrow and pulled meat is a meal that demands bread and slow, contemplative eating.