Indian restaurants in Skokie, Lincolnwood
Nihari Wednesday FAQ: Everything First-Timers Ask Before Their First Visit
Nihari Wednesday has built a loyal following on Devon Street, but if you’ve never been, the whole thing can raise a few questions — what exactly is Nihari, how spicy is it, what do you order alongside it, and is it worth planning your evening around? Here’s a first-timer’s guide, built around the questions Delhi Darbar’s team hears most often.
Nihari is a slow-braised stew, traditionally made with beef or goat shank, cooked for hours until the meat is tender enough to fall apart on its own. The gravy is thick, dark, and deeply spiced — closer to a rich curry than a soup — and it’s traditionally eaten with naan or khameeri roti for scooping, alongside sliced ginger, green chilies, and a squeeze of lime.Indian restaurants in Skokie, LincolnwoodIndian restaurants in Skokie, LincolnwoodIndian restaurants in Skokie, Lincolnwood
Why Is It Called Nihari Wednesday Specifically?
At Delhi Darbar, Nihari is prepared fresh as a weekly feature every Wednesday, drawing a steady crowd from Chicago’s Indian, Pakistani communities who’ve turned it into a standing weekly tradition rather than an occasional treat.
It’s warm and deeply spiced rather than aggressively hot. The heat level leans more toward depth and complexity than sharp spiciness, though the sliced green chilies served on the side let you add heat to your own taste.
What Should I Order With It?
Naan is the traditional pairing for scooping up the gravy. Many regulars also add a side of dal fry or a Bihari kabab roll to round out the table, especially if you’re dining with a group and want a mix of textures.
Delhi Darbar opens at 4PM and stays open until 2AM on Wednesdays. Early evening tends to be busiest as families and regulars come straight from work or school pickup; later in the evening tends to be quieter if you’d rather avoid the rush.
Is It Good for Kids or People New to Indian Food?
Nihari is a heartier, more traditional dish, so if you’re introducing someone completely new to Indian and Pakistani food, it can be a bigger first step than something like butter chicken. That said, it’s a dish worth working up to — many longtime fans say it became their favorite only after their second or third try.
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