I’ve always thought of nihaari as a breakfast dish; eating it after dark was an odd experience. This was just a few metres around the corner from the biryani place, a small roadside stall called Manpasand Nahari Roti Waale (on Mirza Ghalib Road). The thing to eat here, of course, is the nihaari: with a thick gravy, dark red oil (a given with nihaari, since the long cooking breaks down all the fat and sinew), and a generous scattering of chopped green chilies sprinkled over the meat. Served alongside were hot, soft and yeast-y khameeri rotis, the perfect accompaniment for nihaari.
Nihaari at Manpasand Nahari Roti Waale
