Pranav's kitchen

Nihar comes from the Arabic word "Nahar," which meaning ".morning" Nawabs of the Mughal Empire used to eat it for breakfast after their morning prayers. Nihari was created during the Mughal Empire's rule in India's Old Delhi. After their morning Muslim prayers (Fajr), Muslim Nawabs (Noblemen) would eat Nihari and snooze till the afternoon Muslim prayers (Zhuhr). Due to its energy-boosting qualities, it became a popular breakfast meal among the working class. Nihari was traditionally slow-cooked overnight in huge pots and distributed to labourers who took part in the empire's large-scale construction projects. Nihari was supplied to labourers for free. Following Pakistan's independence in 1947, a massive influx of immigrants from Delhi arrived in Karachi. Restaurants sprung up fast in Karachi, thanks to the fact that many of these immigrants were already working in the food business. Nihari used to take around 6-8 hours to simmer when cooked tradition...

  Vindaloo originated in Goa after the Portuguese established a colony there in the 16th or 17th centuries. Vindaloo is derived from the Portuguese recipe "vino de alhos," in which "vino" refers to (wine) vinegar and "alho" refers to garlic. Vindaloo is a dish that combines ingredients and cooking techniques from Portugal, Goa, and South India. INGREDIENTS 1kg Pork shoulder ‍FOR SPICE MIX 5g Dried red chillies 10g Whole cumin 5g Poppy seeds 3g Cloves 3g Black pepper 5g Whole mustard ‍FOR MARINADE 20g Garlic 20g Ginger 5g Fresh red chillies 10g Tamarind pulp 50g Palm vinegar 27g Salt ‍FOR COOKING 30g Oil 4cm stick Cinnamom ½ tsp Mustard seeds 300g Onions 3g Turmeric 5g Kashmiri red chilli 10g Jaggery 1 sprig Curry leaves 425g Water METHOD Dry roast the spices for the vindaloo spice mix. To make a powder, combine dried red chilies, whole cumin, poppy seeds, cloves, black pepper, and whole mustard. To make a slurry, combine the garlic, ginger, fresh red chil...