Why Karahi deserves more attention

Karahi rarely gets the international recognition it deserves. The warming and hearty complexity is genuine, not simple, and the technique involved in using green cardamom correctly takes real skill.

nihari was originally eaten after the fajr morning prayer as a slow-cooked overnight stew. I encountered it first in a Karachi biryani house and that context helped me understand it properly. lassi is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Karahi is the dish to start with.