Jama Masjid ki Nahari

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Beef shanks simmered overnight in a broth enriched with bone marrow until the meat falls from the bone, soft enough to break with a spoon. The gravy is rich and velvety, deep brown from hours of cooking, with warmth from whole spices. Traditionally eaten for breakfast, scooped up with naan, the bread soaking up the marrow-rich broth. A squeeze of lime and fresh ginger on the side cut through the richness. What Old Delhi mornings taste like, unhurried, nourishing, meant to be shared.