Finishing the dish

After all this frying, stirring and simmering, you should have a very rich, deep and flavoursome dish. It now demands a final flourish before you serve it. This could be a sprinkle of garam masala and a generous squeeze of lime; perhaps some fresh ginger matchsticks, coriander or mint; or a dash of coconut milk. Some dishes call for a more complex combination, like the heady mix of rose water, kewda water, cardamom, mace, lime and garam masala that we use to finish the nihari.