-By Marryam H Reshii
Saeed Nihari enjoys a good reputation in the lanes around the majestic Jama Masjid that are dotted with Nihariwallahs. Nihari is tender curry that's cooked overnight on slow heat, so the flavour of the many spices (as many as 30, say some) seeps into the tender meat and turns the curry into a smooth and creamy stew just right to be eaten with Kulche. Unless you've grown up on these curries, it's difficult to tell one Nihari from another. What is remarkable about Saeed is that he goes easy on the spice but still manages to make thick, Rich gravy. You have to make an early start though, because the Nihari gets sold within hours of its reparation. Say good morning for good Nihari.
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