Comparing Nihari across three restaurants — an honest verdict

I ate Nihari at three different restaurants in the same week to compare. The results were illuminating. The use of Kashmiri chilli varied significantly — only one got it right. The rich with slow-cooked depth profile should be consistent but interpretation differs widely.

nihari was originally eaten after the fajr morning prayer as a slow-cooked overnight stew. The best version came from a BBQ nihari restaurant at midnight, which felt authentic. zeera cumin water was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Nihari is larger than you'd think.