fajr is the day’s first prayer for muslims; it brings positivity and concentration for the day. nihar, which means a day in urdu, derives the name for the first meal – nihari – after fajr. nihari is traditionally a spicy mutton stew cooked for hours by cooks; the verses of quran are read and learnt while nihari cooks by surrounding the pot of nihari. the sharpness of mustard oil, striking flavours of spices with three different notes in it: earthy, aromatic, and pungent and lace of ‘atta’ creates the ideal nihari. only traditional, well-trained, and experienced chefs/cooks can bring all the above vital elements to nihari and make it a delectable as well as rustic. kareem’s team of chefs and cooks doesn’t disappoint in any of the above aspects, though they don’t use mustard oil. nihari devoid of mustard oil cannot be called ‘traditional’, but kareem’s nihari is loaded with flavours, so it’s acceptable. the oil creates a ground for any dish, and the right choice of oil for the right flavour of the dish is utterly essential. when many indian eateries are trying to impress the non-resident indians and non-indians in abu dhabi with australian or new zealand lamb in indian cuisine, kareem’s management has not forgotten its roots and use indian lamb in nihari. classics should not be altered!