Comparing Kheer across three restaurants — an honest verdict

I ate Kheer at three different restaurants in the same week to compare. The results were illuminating. The use of ghee varied significantly — only one got it right. The warming and hearty 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. rooh afza rose syrup drink was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Kheer is larger than you'd think.