Hyderabadi haleem

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Template:Infobox food Template:Indian cuisine Hyderabadi haleem (Template:IPAc-en) is a type of haleem popular in the Indian city of Hyderabad.[1][2] Haleem is a stew composed of meat, lentils and pounded wheat made into a thick paste. It is originally an Arabic dish and was introduced to the Hyderabad State by the Chaush people during the rule of the Nizams (the former rulers of Hyderabad State). Local traditional spices helped a unique Hyderabadi haleem evolve,[3] which became popular among the native Hyderabadis by the 19th century.

The preparation of haleem has been compared to that of Hyderabadi biryani. Though Hyderabadi haleem is the traditional hors d'oeuvre at weddings, celebrations and other social occasions, it is particularly consumed in the Islamic month of Ramadan during Iftar (the evening meal that breaks the day-long fast) as it provides instant energy and is high in calories. This has made the dish synonymous with Ramadan. In recognition of its cultural significance and popularity, in 2010 it was granted Geographical Indication status (GIS) by the Indian GIS registry office,[4] making it the first non-vegetarian dish in India to receive this status.

History

Template:Main Haleem originated as an Arabic dish[5][6] with meat and pounded wheat as the chief ingredients. It was introduced to Hyderabad by the Arab diaspora during the rule of the sixth Nizam, Mahbub Ali Khan, and later became an integral part of Hyderabadi cuisine during the rule of the seventh Nizam, Mir Osman Ali Khan.[7][8] Sultan Saif Nawaz Jung Bahadur, an Arab chief from Mukalla, Hadhramaut, Yemen, who was among the seventh Nizam's court nobility, popularised it in Hyderabad.[5][9] Addition of local flavours to the original recipe resulted in a taste distinct from other types of haleem.[10]

Officially introduced in Hyderabad

Hyderabadi haleem was officially introduced in Madina Hotel by Aga Hussain Zabeth, the founder of the hotel in 1956.[11]

The hotel which opened in 1947 in the Waqf property named Madina Building at Pathargatti which the rent from it was used to serve Haj pilgrims, Madina hotel is one of the oldest restaurant in the Hyderabad.[12] After renovation of Madina hotel it was inaugurated by the last Nizam, Mir Osman Ali Khan in 1956.[13]

Preparation

File:Haleem Dalls and Grains.JPG
Mixed wheat, dal and other grains

Traditionally, Hyderabadi haleem is cooked on a low flame of firewood for up to 12 hours in a bhatti (a cauldron covered with a brick and mud kiln). One or two people are required to stir it continuously with wooden paddles throughout its preparation. For home-made Hyderabadi haleem, a Ghotni (a wooden hand masher) is used to stir it until it reaches a sticky-smooth consistency, similar to minced meat.[14][15]

Ingredients

File:Garam masala used for making Biryani and Hyderabadi Haleem.jpg
Spices used in preparing Hyderabadi Haleem

The ingredients include meat (either goat meat, beef or chicken); pounded wheat; ghee—(milk fat rendered from butter, also called clarified butter); milk; lentils; ginger and garlic paste; turmeric; red chili pepper spices such as cumin seeds, caraway seeds (shah zeera), cinnamon, cardamom, cloves, black pepper, saffron, jaggery, natural gum, allspice (kabab cheeni); and dry fruits such as pistachio, cashew, fig and almond. It is served hot topped with a ghee-based gravy, pieces of lime, chopped coriander, sliced boiled egg and fried onions as garnish.[7][16][17][18]

Variations

Different variants have been introduced catering to regional taste and requirements. A meethi (sweet) variant of haleem is consumed as breakfast by the Arab diaspora in Barkas neighbourhood of the city.[19] The chicken variant is less popular, even though it is lower priced. A vegetarian version of haleem, in which dry fruits and vegetables are substituted for goat meat, is available at some eateries in Hyderabad.[20]

Nutrition

Template:External media Hyderabadi haleem is a high calorie dish which gives instant energy as it contains slow-digesting and fast-burning ingredients.[21][22] It also contains dry fruits rich in anti-oxidants.[16][23] The meat and dry fruits make it a high protein food. A new low-cholesterol variety by using emu meat, rich in minerals, phosphorus and vitamins, was introduced in 2013.[24][25] The Greater Hyderabad Municipal Corporation (GHMC), a local civic body that monitors health and safety regulations in the city, has set up hygiene and quality standards to be followed by the eateries selling it.[26]

Popularity

File:Gotni.JPG
Ghotni a wooden hand masher, used to muddle meat and wheat while cooking haleem until it becomes a thick paste.

Hyderabadi haleem is regarded as an international delicacy.[27][28] In Hyderabad, the dish is often consumed at celebratory events such as weddings.[21] It is consumed especially during Iftaar, the evening meal following the day-long fast, observed by Muslims during the month of Ramadan.[29][30]

Places to try Haleem

Paradise,(east Anand bagh) Shah Ghouse Café, Cafe 555, Pista House, Grill 9, Parivar, Bahar Cafe, Chicha's, Peshawar, Sarvi ,Grand Hotel, Prince Bahar Cafe, Delite Kitchen (Kompally) are some of the places to try Haleem in Hyderabad[31]

In Hyderabad and neighbouring areas, the month of Ramadan is synonymous with Hyderabadi haleem.[32] During the 2014 Ramadan season, Template:INR 5 billion worth of Hyderabadi haleem was sold in the city,[33] and an additional 25,000 people were employed in the preparation and sale of haleem.[34] The connoisseur chefs are paid salaries of up to Template:INRConvert a month plus benefits,[35] As of 2011, during Ramadan there were 6,000 eateries throughout the city that sold haleem (70% of which are temporary until Ramadan ends),[36][37] and 28% of Hyderabadi haleem produced in the city was exported to 50 countries throughout the world.[36]

Sanjeev Kapoor, an entrepreneur of Indian cuisine, mentions in his book Royal Hyderabadi Cooking that the preparation of haleem in Hyderabad has become an art form, much like the Hyderabadi biryani.[38] In 2010 Hyderabadi haleem was awarded Geographical Indication status by the Indian GI registry office. It became the first meat product of India to receive a GI certification.[22][39] This means that a dish cannot be sold as Hyderabadi haleem unless it meets the necessary standards laid down for it.[37][40]

See also


References

  1. ↑ The history of haleem: How a bland iftar dish from Yemen got Indianised.
  2. ↑ The haleem debate: Why some Indian Muslims are renaming the Ramzan delicacy 'daleem'. Retrieved 3 June 2019.
  3. ↑ Hyderabad, where Ramadan is incomplete without haleem. The Times of India. Retrieved 6 June 2018.
  4. ↑ On the food trail in Hyderabad, where Ramzan is incomplete without haleem(6 June 2018). Retrieved 6 June 2018.
  5. ↑ 5.0 5.1 Biryani, Haleem & more on Hyderabad's menu. The Times of India(16 August 2011). Retrieved 18 August 2011.
  6. ↑ Ramadan, the month of unprecedented shopping in Hyderabad. Ministry of Overseas Indian Affairs, Government of India(October 2006). Retrieved 10 July 2012.
  7. ↑ 7.0 7.1 In Hyderabad this Ramzan? Try the Haleem. Rediff(18 August 2010). Retrieved 24 August 2010.
  8. ↑ How the city succumbed to a new taste. The Times of India(5 December 2004). Retrieved 24 August 2011.
  9. ↑ How haleem conquered Hyderabadi hearts. The Hindu(10 June 2016). Retrieved 10 June 2016.
  10. ↑ Locating home: India's Hyderabadis abroad{{#if:|, {{{last}}}}. stanford university press(2007). ISBN 978-0-8047-5442-2
  11. ↑ Madina Hotel owner felicitated for bringing haleem to city(2 August 2011). Retrieved 21 October 2018.
  12. ↑ Hyderabad new Madina hotel opens no resemblance to the past(17 May 2018). Retrieved 21 October 2018.
  13. ↑ Hyderabadi haleem over the years. The Hindu(17 August 2012). Retrieved 21 October 2018.
  14. ↑ Deccan delight, Vyas, Sheetal. Sify(12 September 2010). Retrieved 25 August 2013.
  15. ↑ Hyderabadi Haleem to go global, outlets in US planned (Business Feature). Business Standard(29 July 2013). Retrieved 25 August 2013.
  16. ↑ 16.0 16.1 Haleem boosts sex life. The Times of India(14 August 2011). Retrieved 29 August 2010.
  17. ↑ Famous Hyderabadi Haleem dish gets patented. Gulf News(3 September 2010). Retrieved 3 June 2013.
  18. ↑ The Essential Andhra Cookbook with Hyderabadi Specialities{{#if:Latif|, Latif}. Penguin Books (India)(1999). ISBN 978-0-14-027184-3
  19. ↑ Barkas Street, a little Arabia in Hyderabad. Retrieved 30 August 2011.
  20. ↑ Get ready for veg haleem. The Times of India(26 October 2003). Retrieved 29 August 2010.
  21. ↑ 21.0 21.1 My love affair with the Haleem began during Ramzan. The Sunday Guardian(17 June 2012). Retrieved 17 June 2012.
  22. ↑ 22.0 22.1 Hyderabad Haleem' gets Geographical Indication certification. Retrieved 21 June 2012.
  23. ↑ The Hyderabad haleem is now a Rs 100-crore brand name. Deccan Herald(18 June 2012). Retrieved 18 June 2012.
  24. ↑ Hyderabadi haleem is now low-cholesterol. Khaleej Times(22 July 2013). Retrieved 7 August 2013.
  25. ↑ Meat of ostrich cousin low in fat. The Telegraph (India)(20 July 2013). Retrieved 7 August 2013.
  26. ↑ Haleem on the radar. Post Noon(10 July 2013). Retrieved 7 August 2013.
  27. ↑ Haute bedouin cuisine with Mezlai's Ali Ebdowa. The Daily Beast(30 January 2012). Retrieved 19 June 2012.
  28. ↑ Food in Motion: The Migration of Foodstuffs and Cookery Techniques{{#if:Davidson|, Davidson}. Oxford Symposium(1981). ISBN 978-0-907325-07-9
  29. ↑ 'Nonbu Kanji,' a noble thing that paves way for communal harmony. The Hindu(21 September 2009). Retrieved 20 June 2012.
  30. ↑ Hyderabad's Charm Found in Ramadan Delights. The New York Times(10 August 2012). Retrieved 3 June 2013.
  31. ↑ Archived copy. Retrieved 15 January 2020.
  32. ↑ Hyderabadi haleem now a click away. Rediff(14 September 2007). Retrieved 28 May 2012.
  33. ↑ ... How Haleem Got All Hot and Heavy in Hyderabad. Yahoo! News(21 July 2014). Retrieved 21 July 2014.
  34. ↑ Mumbaiites get Haleem-ed. MiD DAY(8 August 2012). Retrieved 8 May 2013.
  35. ↑ Hyderabadi Haleem treat for Vijayawadians. The Siasat Daily(2 August 2011). Retrieved 24 August 2011.
  36. ↑ 36.0 36.1 Taste and wealth. Business Standard(20 August 2011). Retrieved 19 June 2012.
  37. ↑ 37.0 37.1 Hyderabadi Haleem now close to being patented{{#if:|, {{{last}}}}(2 September 2010)
  38. ↑ Royal Hyderabadi Cooking{{#if:Kapoor|, Kapoor}. Popular Prakashan(2008). ISBN 978-81-7991-373-4
  39. ↑ Geographical indications journal no:37({Template:Date).
  40. ↑ Hyderabadi haleem now officially an asset of AP{{#if:|, {{{last}}}}(2 October 2010)

Further reading

Template:Refbegin

  • A Princely Legacy: Hyderabadi Cuisine{{#if:Pratibha Karan|, Pratibha Karan}. Harper Collins Publishers(1998). ISBN 978-81-7223-318-1
  • Elegant East Indian and Hyderabadi Cuisine{{#if:Asema Moosavi|, Asema Moosavi}. Deccan Snacks & Foods(1995). ISBN 0-9699523-0-9
  • The Essential Andhra Cookbook with Hyderabadi Specialties{{#if:Bilkees Latif|, Bilkees Latif}. Penguin Books(1999). ISBN 978-0-14-027184-3

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