Mutton Nalli Nihari
Mutton Nalli Nihari (ขาแพะตุ๋นนิฮารี)
Bone-in goat shanks and marrow bones simmered several hours on a low flame into a thick, aromatic stew.
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
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About Mutton Nalli Nihari
Nihari is a slow-cooked stew from the Mughal kitchens of old Delhi, where it was eaten at dawn as a breakfast before the day's heat set in; the name itself derives from the Arabic for morning. Carried through Awadhi and later Mughal-era kitchens, it became known for marrow bones and an extremely long, low simmer rather than for chilli heat. The nalli prefix points to the shank and the marrow at its centre, which is much of the dish's appeal.
At BHARAT it is treated as the patience dish it has always been. Bone-in goat shanks and marrow-rich bones are simmered on a low flame for several hours, in the region of eight, with whole roasted coriander alongside nutmeg, mace, and cardamom. The whole spices are roasted and ground fresh in-house each day rather than drawn from a packaged mix, and clarified butter (ghee) is used in the base, so the dish does contain dairy. The kitchen keeps it halal-handled with no pork and no alcohol, and the Uttarakhand-born head chef Santosh Shah holds the warmth at a moderate, spice-led level rather than a fiery one.
What distinguishes it from the restaurant's quicker mutton gravies is texture and time: six to eight hours of cooking gives a thick, almost silky stew, with shank meat that slips from the bone and marrow soft enough to be eaten directly from the bone or stirred into the gravy. The flavour is deep and aromatic from the whole spices rather than sharp.
It is most traditionally taken with khameeri or soft tandoori naan to soak up the rich gravy, often with a scatter of ginger, green chilli, and lemon on top. Eating it slowly, marrow and all, is part of the dish.
Eat in at our 30-40 seat dining room in Huai Khwang (try the Dastarkhan floor seating), or have it delivered anywhere in Bangkok.
The goat is bone-in and comes from our halal supplier, not a supermarket line — the halal sourcing page sets out who supplies what, and the rest of the slow-cooked mains are on the non-veg main course list.
รายละเอียด Mutton Nalli Nihari (ขาแพะตุ๋นนิฮารี)
ขาแพะพร้อมไขกระดูกตุ๋นข้ามคืนในน้ำซุปเข้มข้นกับเครื่องเทศคัดสรรหอมกรุ่น ตำรับดั้งเดิมลัคเนาอายุกว่าสามร้อยปี เนื้อนุ่มลิ้นหลุดจากกระดูก น้ำซุปเข้มข้นล้ำลึก เมนูเลิศหรู
Frequently Asked Questions
What is the main cut of meat used in this dish?
Goat shanks with marrow bones, giving the stew its rich texture.
Is this curry highly spicy?
It has a moderate warmth from ground spices rather than fiery chilli heat.
What is the best bread to pair with Nihari?
It is most traditionally enjoyed with khameeri roti or soft tandoori naan to soak up the gravy.
Does this contain dairy or nuts?
The base is slow-cooked onions and spices, and we use clarified butter (ghee), so it contains dairy.
How long is the meat cooked?
The mutton is slow-cooked for several hours until it falls off the bone effortlessly.
