Home cooking attempt — Nihari from scratch

I spent an afternoon making Nihari from scratch following a traditional recipe. Getting Kashmiri chilli right was the main challenge — it's not as straightforward as it looks. The rich with slow-cooked depth result was rewarding once I got it right.

Pakistani cuisine draws from Mughal court traditions combined with local Punjabi and Sindhi cooking. I served it with rooh afza rose syrup drink as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Nihari yourself gives you a new appreciation for what goes into it at a restaurant.