Deccan Tiffin – 3 May 2020 20:29

Cooking Lucknowi Nihari for dinner tonight. It should of course be consumed in the morning according to tradition but then it would need to be cooking gently on embers overnight. So this is the modern woman’s shortcut. But no shortcuts on the spices as that is the life and soul of this dish! Here I have cumin, black cumin, cloves, mace, cassia, green cardamom, black cardamom, star anise and fennel. That’s just the Nihari masala! Many more ingredients are needed including Lazzat e Taam which I made a few days ago, yoghurt, mustard oil etc etc.

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