Haleem Mubarak!

The month of Ramadan has arrived and with it has arrived the classic old delicacy of Hyderabad, Haleem. Haleem is a popular Arabic dish that is traditionally believed to be eaten by Muslims after they break their fast during Iftari in the month of Ramzan, as it provides instant energy due to rich calories. But, it is enjoyed by people of all castes and races.

What is it?

Haleem is a stew made of meat ,lentils, pounded wheat and a lot (A lot!) of ghee, made into a thick paste. It was introduced to Hyderabad during the rule of Nizams. It consists of spices and is topped with fried onions and cashew nuts.

What is it’s history?

Although Haleem was introduced in Hyderabad during the 19th century by Nizam Mahbub Ali Khan, it was officially introduced in 1956 in Madina Hotel by Aga Hussain Zabeth.

How is it made?

Haleem is made of meat, spice and everything nice. Let me tell you what everything nice comprises of. Haleem is probably like a Treasure box that has all the spices one can imagine and all delicious items. From meat to ghee to spices like cumin seeds, cinnamon, cardamom, cloves, black pepper, etc. There’s also saffron, jaggery, and dry fruits like pistachios, cashews and almonds. It is served with lime, coriander, fried onions and boiled egg.

Haleem is cooked on a low flame of firewood for up to 12 hours in a Bhatti. (Yes, 12 hours!!) While on flame, 2 people are needed to stir continuously with wooden paddles. Believe me, after having one spoon of this delicacy, you will thank the cooks for all the hard work. But it depends on your choice too. A lot of picky eaters do not like Haleem because of the weird texture it has.

Is Haleem more successful than me? (oh yes, Haleem, a dish, has achieved more things than most of us)

During the 2014 Ramzan season, Haleem worth 5 billion rupees was sold in the city with an additional employment of 25000 people for it’s preparation and sale.In recognition of it’s cultural significance and popularity, in 2010 Haleem was granted Geographical Indication Status by the Indian GIS registry office, making it the first non vegetarian dish in India to receive this status.

Where can I get the best Haleem in the city?

1. Pista House: Though most of the local people consider Haleem of Pista house to be above average, this particular Haleem joint has risen to fame all over the country. Pista House has outlets all around the city with one of the outlets in Numaish too! (The yearly exhibition in Nampally grounds in January) Thus, the green boxes could be seen earlier every year.

2. Shadaab : Hotel Shadaab is famous for all kinds of Arabic dishes including Biryani and Haleem. This Haleem is a must try if you are a spice lover. Haleem here is served with Zubaan( goat’s tongue) and boiled egg.

3. Café 555: This one is a personal favourite of almost every local Hyderabadi because of the varieties of toppings (garnishing) it provides with Haleem. They have boiled egg, Chicken 65, Zubaan, etc. The extra shorba adds more flavour to the dish.

4. Shah Ghouse: Like many others, this Irani hotel also swears to provide a traditional and authentic touch to the Haleem. A huge crowd is always found in front of this hotel every evening during the season of Haleem.

Special mention :

Madina Hotel: Before the main hotel was burnt in a fire mishap, Madina had successfully continued its eons long legacy of authentic Haleem.

For vegetarians, Pista house and Paradise hotel had also started Vegetarian Haleem but c'mon, let’s speak facts. No one would like grounded vegetables that tastes like liquid upma. Let us just consider it to be a misfortune that vegetarians cannot eat Haleem. As for the non vegetarians in the city, “Haleem Khaye?”