Nihari is a popular meat dish among the Muslims of Pakistan, Bangladesh and India. The dish that is usually served hot has its origins in the Arabic word ‘Nahar’ which means morning and signifies that the dish is consumed in the early morning after prayers. Its origins lie in the Nawabi kitchens of Lucknow and the lanes of old Delhi and today it is considered as the national dish of Pakistan. It is used as a home remedy for cold and fever. Nihari is a deg meat that is it is cooked overnight which results in extremely tender morsels of meat, including the flavourful bone marrow. The nihari is garnished with coriander leaves, fried onions, green chillies, strips of ginger, lemons and sliced white radishes. It tastes best with layered kulcha.