I did it! I managed to track down paan ki jad (betel leaf root/galangal) and khas ki jad (dried vetiver roots) to make an authentic Nalli Nihari from Lucknow, Uttar Pradesh, India. I'm starting to believe—if reincarnation exists—I was an Indian (Desi) in my previous life. How else do you explain my immense affinity towards the greater Indian culture, especially towards Indian culinary arts?
Lucknowi Nalli Nihari Beef
Lucknowi Nalli Nihari Beef
Lucknowi Nalli Nihari Beef with Garlic Naan
Lucknowi Nalli Nihari Beef with Garlic Naan

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