Haleem season begins in HyderabadHaleem season begins in HyderabadEven before Ramzan season, the sale of Haleem has begun in Hyderabad and other districts of Telangana. Haleem made with Chicken is being sold around the year.
Hyderabad haleem started out as a meal for soldiers in the Barkas (cantonment) area near Charminar in Hyderabad and has over the years become a Ramzan staple.
The Hyderabadi Haleem cooked over several hours with ground spices and lentils was given the Geographical Indication (GI) tag in September 2010.
This means that no other city can make or market the dish as Hyderabad haleem.
There are 6,000 haleem makers in Hyderabad alone and more than 600 people are employed on the night shift during Ramzan at Pista House’s Hyderabad base to make sure the shipments and stock for local sales are ready in the afternoon.
“There are two well-known forms of haleem. The Lucknow haleem is spiced lightly and has cardamom undertones, while the Hyderabad one has all the spices of a garam masala that makes it spicy. The haleem from Pista House is a must-try for its unique flavor.
Breaking a fast with haleem also has a nutritional angle. “When compared to the fried food and sweets that people tend to eat to break their fast, haleem is nutritionally superior, with the complex carbohydrates and high protein of the dish making for slow digestion and high nutrition.
Mutton Haleem made under the Hala method is very popular and sells more when compared to other forms. Even vegetarian Haleem is also sold in some Hotels.
