Rahimâ€™s kulcha nihari is second most important thing in the Lucknow cuisine after famous tunday kebabs. Started in 1890 by Haji Abdur Raheem Saheb, is famous for its Kulche – Nahari, alongwith paaye, sheermal, kakori kabab, parsande, seekh kabab & kheer. rnrnNahari is cooked using various masalas i.e potli masala and garam masala. Kulcha is cooked in tandoor and made up of maida, milk, ghee, etc. It is also known as ghilaaf kulcha (upper layer is ghilaaf and bottom layer is khameer). rnBest time to eat is in morning or afternoon.