|Course||Breakfast, lunch, dinner|
|Place of origin||Indian subcontinent|
|Region or state||Lucknow, Awadh|
|Associated cuisine||Indian, Pakistani, Bangladeshi|
|Main ingredients||Shank cut of beef (mainly in Pakistan), lamb and mutton, goat meat, or camel meat, as well as chicken and bone marrow|
|Other information||Served with naan or rice|
Nihari (Hindi: निहारी; Bengali: নিহারী; Urdu: نہاری) is a stew originating in Lucknow, the capital of 18th-century Awadh under the Mughal Empire in the Indian subcontinent. It consists of slow-cooked meat, mainly a shank cut of beef, lamb and mutton, or goat meat, as well as chicken and bone marrow. It is flavoured with long pepper (pippali), a relative of black pepper. In Pakistan and Bangladesh, nihari is often served and consumed with naan.
The name nihari originates from Arabic nahâr (نهار), meaning "morning"; it was originally eaten by nawabs in the Mughal Empire as a breakfast course following Fajr prayer.
According to many sources, nihari originated in the royal kitchens of Lucknow, Awadh (modern-day Uttar Pradesh, India), in the late 18th century, during the last throes of the Mughal Empire. It was originally meant to be consumed as a heavy, high-energy breakfast dish on an empty stomach by working-class citizens, particularly in colder climates and seasons. However, the dish later gained a significant amount of popularity and eventually became a staple of the royal cuisine of Mughal-era nawabs.
Nihari developed with the overall cuisine of the Muslims of the Indian subcontinent. It remains a popular delicacy, especially in parts of Old Delhi, Lucknow, Lahore, Karachi, Peshawar, Dhaka, and Chittagong. The dish is known for its spiciness, taste, texture, and gravy.[better source needed]
Nihari is a traditional dish among the Indian Muslim communities of Lucknow, Delhi, and Bhopal. Following the partition of India in 1947, many Urdu-speaking Muslims from northern India migrated to Karachi in West Pakistan and Dhaka in East Pakistan, and established a number of restaurants serving the dish. In Karachi, nihari became a large-scale success and soon spread in prominence and availability across Pakistan.
In some restaurants, a few kilograms from each day's leftover nihari is added to the next day's pot; this reused portion of the dish is known as taar and is believed to provide a unique flavour. Some nihari outlets in Old Delhi claim to have kept an unbroken cycle of taar going for more than a century.
Nihari is also used as a home remedy for fever, rhinorrhea, and the common cold.