Hyderabadi Haleem


Hyderabadi Haleem

Hyderabadi haleem is a kind of haleem well known in the Indian city Hyderabad.Haleem is a stew made out of meat, lentils and beat wheat made into a thick glue. It is initially an Arabic dish and was acquainted with the Hyderabad State by the Chaush individuals amid the standard of the Nizams.Local customary flavors helped a one of a kind Hyderabadi haleem develop, which ended up mainstream among the local Hyderabadis by the nineteenth century.

 

The planning of haleem has been contrasted with that of Hyderabadi biryani. Despite the fact that Hyderabadi haleem is the customary hors d'oeuvre at weddings, festivities and other social events, it is especially expended in the Islamic month of Ramadan amid Iftar (the night dinner that breaks the day-long quick) as it gives moment vitality and is high in calories. This has made the dish synonymous with Ramadan. In acknowledgment of its social importance and ubiquity, in 2010 it was allowed Geographical Indication status (GIS) by the Indian GIS library office, making it the first non-veggie lover dish in India to get this status.

 

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