Why Seekh Kebab deserves more attention

Seekh Kebab rarely gets the international recognition it deserves. The rich with slow-cooked depth complexity is genuine, not simple, and the technique involved in using ghee 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 Lahore dhaba 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, Seekh Kebab is the dish to start with.