• Source:JND

Ramzan, the holiest month in the Islamic calendar, is a time of deep devotion, self-restraint and communal bonding. Among the most cherished traditions of this sacred period is Roza Iftar, the evening meal that breaks the daily fast. In Hyderabad, one dish stands out as the heart of Iftar—Haleem.

As the sun sets, Hyderabad’s streets come alive with the irresistible aroma of Haleem, a dish deeply ingrained in the city’s culture. This slow-cooked delicacy, made from wheat, meat, lentils, and a blend of rich spices, has gained immense popularity and even holds a prestigious Geographical Indication (GI) tag. Served in restaurants and street-side stalls alike, Haleem remains a must-have for food enthusiasts during Ramzan.

Legacy Of Flavors And Tradition

Originating from Arabian cuisine, Haleem, also known as Harees, has evolved into a distinct Hyderabadi speciality over the centuries. Mohd Irfan, a seasoned Haleem seller, describes it as "not just a dish but a tradition passed down through generations." He highlights how thousands of people, irrespective of background, flock to the city to relish its rich and creamy texture.

Haleem gained prominence during the Nizam’s rule, solidifying its place in Hyderabad’s rich gastronomic history. The dish received its GI status in 2010, officially recognising its uniqueness and cultural significance. While Haleem is synonymous with Hyderabad’s Ramzan festivities, the city’s culinary landscape extends far beyond this iconic dish.

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Art Of Making Haleem

The preparation of Haleem is a meticulous process, beginning at 2 AM each day. "We use pure mutton, premium-quality lentils, basmati rice, green chillies, and a carefully curated mix of spices," says Rabbani, another vendor. Cooked for nearly eight hours in large earthen pots (Bhatti), the result is a thick, flavorful dish that continues to draw thousands of visitors daily.

For many, the taste of Haleem remains unchanged year after year. "I have been coming here for three years and the flavour is always the same," says Raheem, a regular customer. The dish has found fans not just in Hyderabad but also in Telangana and Aurangabad, Maharashtra, further cementing its reputation as a culinary treasure.

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Feast Beyond Haleem

Hyderabad’s food scene reflects a diverse blend of cultures and traditions spanning over 450 years. Alongside Haleem, the city offers a wide range of delicacies, including Kaddu Ki Kheer (bottle gourd pudding), Khowa Jalebi, Pathar Ka Gosht (meat cooked on heated stone), Seekh Kebabs, Chakna Boti and Shami Kebabs. These dishes narrate tales of migration and cultural fusion, enriching Hyderabad’s gastronomic identity.

(With ANI Inputs)


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