Nihari doesn't look extraordinary when it's delivered to your table. A dark stew, chopped cilantro scattered across its surface, chunks of beef shank bobbing ever so slightly. The aroma is pungent -- it can't possibly remind you of Vietnamese pho, can it? But before your first bite, young Zack Khan would like you to notice something.
He points to a small, pale object barely breaking the surface of thenihari. "See that?" You nod. "And that? And that? Limes. Some people like to squeeze them in the dish. That really sharpens the flavor."
What does nihari taste like? Why had I never seen it an Indian restaurant until I visited Indian Food? Learn the answers to these questions and more here.
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