Hyderabad:Haleem and Ramadan are synonymous as the aromatic dish makes its presence felt on every corner of the street in Hyderabad in the holy month in which Muslims across the globe refrain from eating or drinking from dawn to dusk.
An Arab dish, haleem is basically a mixture of minced meat, broken wheat, and a lot of spices. It was introduced by Mahboob Ali Khan, the 6th Nizam of Hyderabad, who ruled the then princely state between 1869 and 1911.
The dish soon became a key part of the Hyderabadi cuisine and has become a must-have in Ramadan in the last few decades. Haleem has made its way to become the key iftar dish as Muslim prefer to consume it as soon as they break the fast with dates and water. Besides the taste, the dish is a rich source of protein, helping those fasting rejuvenate and prepare for the next day. Whether you prefer it for its energy boost or its nutritional value, there's a haleem to suit every taste and budget, ranging from Rs 50 to Rs 300 per plate.
Part of Hyderabad's culture
Venturing through Hyderabad's streets, you'll encounter "bhattis," traditional brick-and-mud ovens, lining up outside hotels and roadside eateries, adding to the ambiance of the city's culinary scene. Despite Hyderabad's plethora of offerings in food, haleem reigns supreme, overshadowing even the iconic biryani in popularity. Its appeal extends beyond the Muslim community, with non-Muslims also joining in the fervour.
Pista House speciality
Over the years, some famous restaurants in the city have made their name for the quality of haleem they serve. Among them is Pista House, a chain of restaurants, which claims to prepare and serve authentic flavours since 1997.
Pista House claims it sells 10,000 kg of haleem every day during Ramadan, as focus on quality and hygiene are the key USPs of the restaurant. Speaking to ETV Bharat, Mohammad Akhil, Food Production Manager, Pista House, said they use pure Indian spices, 100 per cent Mutton and pure ghee to prepare Haleem that they sell in over 40 outlets in the city.