Haleem – Hyderabad’s Timeless Culinary Treasure

HYDERABAD (ANI)– Haleem becomes the most cherished dish and a staple for Hyderabadis throughout Ramzan.

This slow-cooked delicacy, packed with meat, lentils, and spices, is more than just food—it is an emotion, a tradition, and a symbol of unity. It is widely enjoyed in Hyderabad and Maharashtra. It gained prominence during the Nizam’s rule and received Geographical Indication (GI) status in 2010, solidifying its status as an iconic dish of Hyderabad.

Haleem, also known as Harees, has its origins in Arabian cuisine, but Hyderabad has given it a unique identity. Haleem is not just a dish; it’s a tradition passed down through generations. Every year, thousands of people from different backgrounds come to relish its rich flavors.

One seller explained the preparation process: “Cooking starts at 2 AM daily. Pure mutton, premium-quality lentils, basmati rice, green chilies, and a blend of spices are slow-cooked in gigantic earthen pots (Bhatti) for nearly eight hours, creating a creamy, spicy, and aromatic dish that continues to attract thousands.”

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