Nihari doesn't get ordered on impulse the way biryani does — it's a slow-cooked beef shank stew, simmered for hours until the meat is falling-apart tender and the gravy turns deep and marrow-rich, and people who want it usually know exactly what they're after. It's a different kitchen skill than a quick karahi, which is part of why not every Pakistani restaurant does it well.
How it's served
Beef nihari at Taier Al Monal is available à la carte, meant to be eaten the traditional way — torn naan or roghni naan, a scatter of ginger and green chilli on top, nothing complicated getting in the way of the gravy.
When to order it
Nihari is traditionally a slow-morning or weekend dish in Pakistan, but it's on the à la carte menu daily, 12:00 PM to 12:00 AM — order it for lunch, dinner, or takeaway, whenever the craving actually hits.