Haleem during Ramadan, the real taste of Hyderabad: Hyderabadi Haleem is a world famous delicacy mostly made in the holy month of Ramadan when Muslims observe fasting. The taste is heavenly. After the nawaabi Hyderabadi Biryani, this is the delicacy which is craved by all. Lot of hard work goes in its making. The food originated as an Arabic dish and was introduced to the Hyderabad state by the Arab diaspora during the Nizam’s rule. Blended with local traditional spices, it formed a unique Hyderabadi haleem, becoming a popular food among the native residents by the 19th century. As it provides instant energy and is high in calories, people take it as an evening meal that breaks the daylong fast. This has made the dish synonymous with Ramadan. In 2010 Hyderabadi Haleem was awarded Geographical Indication status by the Indian GI registry office. It became a first non-vegetarian product of India to receive a GI certification. Hyderabadi haleem’s GI tag means that this dish cannot be sold as Hyderabadi haleem unless it meets the standards laid down for a flavored Hyderabadi haleem. There are six quality measures right from procurement of the ingredients to the 12-hour cooking process. It can be called Hyderabadi Haleem only if the maker follows the prescribed standards. For example, it has to be goat meat, cooked in pure ghee and the cooking has to be done over firewood for 12 hours.
Posted on: Thu, 18 Jul 2013 00:08:25 +0000
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