Nihari/ja: Difference between revisions
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{{Infobox food | {{Infobox food | ||
| name = | | name = ニハリ | ||
| image = Mutton Nihari.jpg | | image = Mutton Nihari.jpg | ||
| caption = | | caption = マトン・ニハリ | ||
| country = | | country = インド亜大陸 | ||
| region = [[Lucknow]] | | region = [[:en:Lucknow|ラクナウ]]、[[:en:Oudh State|アワド]]、[[:en:Mughal Empire|ムガル帝国]] | ||
| year = | | year = 18世紀 | ||
| national_cuisine = [[Indian cuisine| | | national_cuisine = [[Indian cuisine/ja|インド料理]]、[[Pakistani cuisine/ja|パキスタン料理]]、[[Bangladeshi cuisine/ja|バングラデシュ料理]] | ||
| creator = [[Mughals]] | | creator = [[:en:Mughals|ムガル帝国]] | ||
| course = | | course = 朝食、昼食、夕食 | ||
| served = | | served = 温かく | ||
| main_ingredient = [[Shank (meat)| | | main_ingredient = [[Shank (meat)/ja|すね肉]]（[[beef/ja|牛肉]]、[[lamb and mutton/aj|羊肉]]、[[goat meat/ja|ヤギ肉]]、[[Camel/ja#Islam|ラクダ肉]]）、[[Chicken as food/ja|鶏肉]]、[[Bone marrow (food)/ja|骨髄]] | ||
| variations = | | variations = | ||
| calories = | | calories = | ||
| other = | | other = [[naan/ja|ナン]]、[[rice/ja|米]]、または[[Roti/ja|ロティ]]と共に供される | ||
| creators = | | creators = | ||
}} | }} | ||
<div lang="en" dir="ltr" class="mw-content-ltr"> | <div lang="en" dir="ltr" class="mw-content-ltr"> | ||
Revision as of 14:45, 13 July 2025
 マトン・ニハリ | |
| Course | 朝食、昼食、夕食 |
|---|---|
| Place of origin | インド亜大陸 |
| Region or state | ラクナウ、アワド、ムガル帝国 |
| Associated cuisine | インド料理、パキスタン料理、バングラデシュ料理 |
| Created by | ムガル帝国 |
| Invented | 18世紀 |
| Serving temperature | 温かく |
| Main ingredients | すね肉（牛肉、羊肉、ヤギ肉、ラクダ肉）、鶏肉、骨髄 |
| Other information | ナン、米、またはロティと共に供される |
Nihari (Hindi: निहारी; Bengali: নিহারী; Urdu: نہاری) is a stew originating in Lucknow, the capital of 18th-century Awadh under the Mughal Empire in the Indian subcontinent. It consists of slow-cooked meat, mainly a shank cut of beef, lamb and mutton, or goat meat, as well as chicken and bone marrow. It is flavoured with long pepper (pippali), a relative of black pepper. In Pakistan and Bangladesh, nihari is often served and consumed with naan.
Etymology
The name nihari originates from Arabic nahâr (نهار), meaning "morning"; it was originally eaten by nawabs in the Mughal Empire as a breakfast course following Fajr prayer.
History
According to many sources, nihari originated in the royal kitchens of Lucknow, Awadh (modern-day Uttar Pradesh, India), in the late 18th century, during the last throes of the Mughal Empire. It was originally meant to be consumed as a heavy, high-energy breakfast dish on an empty stomach by working-class citizens, particularly in colder climates and seasons. However, the dish later gained a significant amount of popularity and eventually became a staple of the royal cuisine of Mughal-era nawabs.
Popularity
Nihari is a traditional dish among the Indian Muslim communities of Lucknow, Delhi, and Bhopal. Following the partition of India in 1947, many Urdu-speaking Muslims from northern India migrated to Karachi in West Pakistan and Dhaka in East Pakistan, and established a number of restaurants serving the dish. In Karachi, nihari became a large-scale success and soon spread in prominence and availability across Pakistan.
In some restaurants, a few kilograms from each day's leftover nihari is added to the next day's pot; this reused portion of the dish is known as taar and is believed to provide a unique flavour. Some nihari outlets in Old Delhi claim to have kept an unbroken cycle of taar going for more than a century.
Medicinal remedies
Nihari is also used as a home remedy for fever, rhinorrhea, and the common cold.
 | この記事は、クリエイティブ・コモンズ・表示・継承ライセンス3.0のもとで公表されたウィキペディアの項目Nihari/ja(5 June 2025, at 10:17編集記事参照)を素材として二次利用しています。 Lua error in Module:Itemnumber at line 91: attempt to concatenate local 'qid' (a nil value). |