Food Photography

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Cow Paya or Nihari is a rich, tasty and nutritious dish, popular mainly in South Asian countries. As you can see in the picture, well-cooked beef leg and bone meat, served thick and brothy.

The layer of oil floating on top of the broth and the marrow oozing out from the bones made this dish even more enticing.

Nihari is usually cooked for a long time on low heat, so that the meat becomes absolutely tender and blends beautifully with the broth. It usually uses spices like ginger-garlic paste, garam masala, coriander, cumin, cinnamon, and cloves, which add depth to the flavor.

This pada is usually eaten with naan roti or garam paratha, but many also enjoy it with rice. To eat it, the pulp of the papaya should be scooped out with a spoon and mixed in the broth, so that the taste is richer. It is very popular on winter days or as a special dish, especially in Bangladesh, India and Pakistan.