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The history of this meat dish has a Royal connection in the form of the Royal kitchens of Awadh in India. It is believed that during this time of large construction projects, thousands of labourers would be needed to build structures worthy of Kings.

To motivate the labour force, instead of sometimes paying them in coins, the King would make sure they were served with Nahari which actually means ‘day’ because the food was served in earthern pots and buried underground before being served to the labourers in the morning. Just the boost they needed to keep on building.