When Ramadan arrives, one of the first dishes that food lovers think of is Haleem. This rich and flavorful dish is especially popular in Hyderabad. But have you ever wondered how Haleem became a part of Hyderabad’s food culture? Let’s explore its history.
Haleem was introduced to Hyderabad by Arab soldiers who served in the Nizam’s army, as well as Arab and Persian settlers. One key figure in making Haleem popular was Saif Nawaz Jung from Yemen. He worked in the Nizam’s court and often served Haleem at grand banquets. Soon, it became a favorite dish not just for the Nizam’s court but also for the people of Hyderabad.
Historians trace the earliest mention of Haleem to a 10th-century cookbook. Abu Muhammad Al Muzaffar Ibn Sayyar, a writer on Baghdad cuisine, referred to a similar dish called “Haris.” Even today, you can still find this ancient version of Haris in Barkas, Hyderabad.
In the 1950s, during Ramadan, Haleem was commonly known as “Haris.” The first hotel to serve it publicly was Madina Hotel in Pattargatti. Later, other well-known restaurants like Shadab, Nayab, and Paradise started offering it as well. Over time, local spices were added to the dish, giving Hyderabad Haleem its distinct taste and making it a symbol of the city.
In 2010, Hyderabad Haleem received Geographical Indication (GI) status, making it the first meat-based dish in India to receive this recognition. The dish is also popular in Aurangabad, Maharashtra, which was once the first capital of the Nizams.
Today, Hyderabad Haleem continues to be a must-have during Ramadan, loved by people across the city and beyond.
