A common man's dish which snuggled its way into the royal kitchen of the Nawabs, the Nihari is a mutton stew from Lucknow. As it takes hours to cook, it's only fitting that Chef Ranveer is up in the wee hours of the morning to prepare this delicacy. One of the baffling traits of a Nihari is the Nihari masala. It's a mix of 28 spices, each of which is named by Chef Ranveer from memory! As dawn finally appears, it's time for this Lucknowi breakfast with Manu Bhai. Chef Ranveer also makes a flaky, crispy and soft Ulte Tawe Ka Paratha laced with ghee. There's even a 'Kashmiri Chai' which funnily has very little to do with Kashmir.
