Hyderabadi haleem: Difference between revisions
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==Popularity== |
==Popularity== |
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[[File:Gotni.JPG|thumb|right|''Ghotni'' a wooden hand masher, is used to muddle meat and wheat while cooking haleem until it become a thick paste.]] |
[[File:Gotni.JPG|thumb|right|''Ghotni'' a wooden hand masher, is used to muddle meat and wheat while cooking haleem until it become a thick paste.]] |
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[[File:Haleem garnish.jpg|thumb|right|Home made eatable stuff used to garnish Hyderabadi haleem before serving.]] |
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Hyderabadi haleem is regarded as an international delicacy.<ref name="thedailybeast">{{cite news|title=Haute bedouin cuisine with Mezlai's Ali Ebdowa|url=http://www.thedailybeast.com/newsweek/2012/01/29/haute-bedouin-cuisine-with-mezlai-s-ali-ebdowa.html|last=Ciezadlo|first=Annia|newspaper=[[The Daily Beast]]|date=30 January 2012|accessdate=19 June 2012}}</ref> In Hyderabad, the dish is often consumed at celebratory events such as weddings. Rich in calories, haleem provides a quick energy rush.<ref name="Sunday-Guradian" /> It is consumed especially in [[Iftaar]], the evening meal following the day-long fast observed by Muslims during the [[Islamic calendar|month]] of [[Ramadan]].<ref name="saqaf">{{cite news|title=‘Nonbu Kanji,’ a noble thing that paves way for communal harmony|url=http://www.hindu.com/2009/09/21/stories/2009092150900200.htm|last=Saqaf|first=Syed Muthahar|newspaper=[[The Hindu]]|date=21 September 2009|accessdate=20 June 2012}}</ref><ref name="Aparna">{{cite news|title=Hyderabad’s Charm Found in Ramadan Delights|url=http://india.blogs.nytimes.com/2012/08/10/hyderabads-charm-found-in-ramadan-delights/|last=Alluri|first=Aparna|newspaper=[[The New York Times]]|date=10 August 2012|accessdate=3 June 2013}}</ref> |
Hyderabadi haleem is regarded as an international delicacy.<ref name="thedailybeast">{{cite news|title=Haute bedouin cuisine with Mezlai's Ali Ebdowa|url=http://www.thedailybeast.com/newsweek/2012/01/29/haute-bedouin-cuisine-with-mezlai-s-ali-ebdowa.html|last=Ciezadlo|first=Annia|newspaper=[[The Daily Beast]]|date=30 January 2012|accessdate=19 June 2012}}</ref> In Hyderabad, the dish is often consumed at celebratory events such as weddings. Rich in calories, haleem provides a quick energy rush.<ref name="Sunday-Guradian" /> It is consumed especially in [[Iftaar]], the evening meal following the day-long fast observed by Muslims during the [[Islamic calendar|month]] of [[Ramadan]].<ref name="saqaf">{{cite news|title=‘Nonbu Kanji,’ a noble thing that paves way for communal harmony|url=http://www.hindu.com/2009/09/21/stories/2009092150900200.htm|last=Saqaf|first=Syed Muthahar|newspaper=[[The Hindu]]|date=21 September 2009|accessdate=20 June 2012}}</ref><ref name="Aparna">{{cite news|title=Hyderabad’s Charm Found in Ramadan Delights|url=http://india.blogs.nytimes.com/2012/08/10/hyderabads-charm-found-in-ramadan-delights/|last=Alluri|first=Aparna|newspaper=[[The New York Times]]|date=10 August 2012|accessdate=3 June 2013}}</ref> |
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Hyderabadi haleem is a high calorie and nutritious dish which gives instant energy as it contains slow-digesting and fast-burning ingredients.<ref name="Sunday-Guradian">{{cite news|title=My love affair with the Haleem began during Ramzan|url=http://www.sunday-guardian.com/g20columnists/my-love-affair-with-the-haleem-began-during-ramzan|newspaper=[[The Sunday Guardian]]|date=17 June 2012|accessdate=17 June 2012}}</ref><ref name="ICAR"/> It also contains [[protein]] and dry fruits which are rich in [[anti-oxidants]].<ref name="TOI09"/><ref name="Deccan_Herald">{{cite news|title=The Hyderabad haleem is now a Rs 100-crore brand name|url=http://www.deccanherald.com/content/183586/hyderabad-haleem-now-rs100-crore.html|newspaper=[[Deccan Herald]]|date=18 June 2012|accessdate=18 June 2012}}</ref> |
Hyderabadi haleem is a high calorie and nutritious dish which gives instant energy as it contains slow-digesting and fast-burning ingredients.<ref name="Sunday-Guradian">{{cite news|title=My love affair with the Haleem began during Ramzan|url=http://www.sunday-guardian.com/g20columnists/my-love-affair-with-the-haleem-began-during-ramzan|newspaper=[[The Sunday Guardian]]|date=17 June 2012|accessdate=17 June 2012}}</ref><ref name="ICAR"/> It also contains [[protein]] and dry fruits which are rich in [[anti-oxidants]].<ref name="TOI09"/><ref name="Deccan_Herald">{{cite news|title=The Hyderabad haleem is now a Rs 100-crore brand name|url=http://www.deccanherald.com/content/183586/hyderabad-haleem-now-rs100-crore.html|newspaper=[[Deccan Herald]]|date=18 June 2012|accessdate=18 June 2012}}</ref> |
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==See also== |
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*[[Hyderabadi cuisine]] |
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*[[Hyderabadi Biryani]] |
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==Further reading== |
==Further reading== |
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{{Refend}} |
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==External links== |
==External links== |
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*[http://www.hyderabad.co.uk/cuisine.htm Haleem recipe] |
*[http://www.hyderabad.co.uk/cuisine.htm Haleem recipe] |
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*[http://articles.timesofindia.indiatimes.com/2011-08-24/bangalore/29921862_1_haleem-pista-house-iftar Popular in other cities, Times of India] |
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*[http://articles.timesofindia.indiatimes.com/2005-10-16/hyderabad/27839242_1_haleem-ramzan-dish Times of India: Haleem popular among all] |
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*[http://timesofindia.indiatimes.com/topic/Hyderabadi-haleem/videos// Videos about cooking Hyderabdi haleem] |
*[http://timesofindia.indiatimes.com/topic/Hyderabadi-haleem/videos// Videos about cooking Hyderabdi haleem] |
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*[http://syedakbarindia.blogspot.com/2006/09/hyderabadi-haleem-medicinal-properties.html Medical properties of Hyderabadi haleem] |
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{{Indian Dishes}} |
{{Indian Dishes}} |
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Revision as of 20:50, 3 August 2013
 Hyderabadi haleem | |
| Place of origin | India |
|---|---|
| Region or state | Andhra Pradesh |
| Created by | Chaush (Hyderabadi Arab People)[1] |
| Main ingredients | Pounded wheat, lentils, goat meat |
| This article is part of the series on |
| Indian cuisine |
|---|
 |
Hyderabadi haleem /ˈhaɪdərəbædɪˈhæliːm/ is a type of haleem popular in the Indian city Hyderabad. Haleem is a stew composed of meat, lentil and pounded wheat made into a thick paste. Originally an Arabic dish, it was introduced to the Hyderabad State by the Arab diaspora during the Nizam's rule. Local traditional spices helped form a unique Hyderabadi haleem that became popular among the native residents by the 19th-century.
As with Hyderabadi biryani, the preparation of haleem in Hyderabad has become an art form.[2] 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 Hyderabadi haleem was granted Geographical Indication status (GIS) by the Indian GIS registry office, making it the first non-vegetarian dish in India to be listed as GIS.
History
Haleem originated as an Arabic dish,[1][3] made 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.[4][5] Saif Nawaz Jung Bahadur, an Arab chief from Hadhramaut, Yemen, who was among the seventh Nizam's court nobility, popularised Haleem in Hyderabad.[1] Local flavours were to the original recipe resulting in a taste distinct from other types of haleem.[6]
Preparation
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 men stir it continuously with wooden paddles throughout its preparation, until it reaches a sticky-smooth consistency, similar to mashed mince.
Ingredients
| External image | |
|---|---|
 A slidshow of Hyderabadi Haleem prepration images. Published on Flickr |
The ingredients include meat (either goat meat, beef or chicken); pounded wheat; ghee; milk; lentils; ginger and garlic paste; turmeric; 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.[4][7][8]
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.[9] The chicken variant of haleem is less popular, even though it is lower priced than the goat meat version. A vegetarian version of haleem, in which dry fruits and vegetables are substituted for goat meat, is available at some eateries in Hyderabad.[10]
Popularity
Hyderabadi haleem is regarded as an international delicacy.[11] In Hyderabad, the dish is often consumed at celebratory events such as weddings. Rich in calories, haleem provides a quick energy rush.[12] It is consumed especially in Iftaar, the evening meal following the day-long fast observed by Muslims during the month of Ramadan.[13][14]
In Hyderabad and neighbouring areas, the month of Ramadan is synonymous with Hyderabadi haleem.[15] During the 2012 Ramadan season, ₹1.2 billion worth of Hyderabadi haleem was sold in the city and an additional 25,000 people were employed in the preparation and sale of haleem.[16] The connoisseur chefs are paid salaries of up to ₹100,000 (US$1,200) a month plus benefits,[17] As of 2011, during Ramadan there were 6,000 eateries throughout the city that sold haleem (70% of which are temporary until Ramadan ends),[18][19] and 28% of Hyderabadi haleem produced in the city was exported to 50 countries throughout the world.[18]
In 2010 Hyderabadi haleem was awarded Geographical Indication status by the Indian GI registry office in Chennai. It became the first meat product of India to receive a GI certification.[20][21] Hyderabadi haleem's GI tag means that a dish cannot be sold as Hyderabadi haleem unless it meets the standards laid down for Hyderabadi haleem.[19][22]
Nutrition
Hyderabadi haleem is a high calorie and nutritious dish which gives instant energy as it contains slow-digesting and fast-burning ingredients.[12][21] It also contains protein and dry fruits which are rich in anti-oxidants.[7][23]
References
- ^ a b c Shahid, Sajjad (16 August 2011). "Biryani, Haleem & more on Hyderabad's menu". The Times of India. Retrieved 18 August 2011.
- ^ Kapoor, Sanjeev (2008). Royal Hyderabadi Cooking. Popular Prakashan. p. 3. ISBN 978-81-7991-373-4.
- ^ "Ramadan, the month of unprecedented shopping in Hyderabad". Overseas Indian. Ministry of Overseas Indian Affairs, Government of India. 2006. Retrieved 10 July 2012.
{{cite web}}: Unknown parameter|month=ignored (help) - ^ a b Siddique, Mohammed (18 August 2010). "In Hyderabad this Ramzan? Try the Haleem". Rediff. Retrieved 24 August 2010.
- ^ Dey, Pranesh (5 December 2004). "How the city succumbed to a new taste". The Times of India. Retrieved 24 August 2011.
- ^ Karen Isaksen Leonard (2007). Locating home: India's Hyderabadis abroad. stanford university press. p. 14. ISBN 978-0-8047-5442-2. Retrieved 19 september 2011.
{{cite book}}: Check date values in:|accessdate=(help) - ^ a b "Haleem boosts sex life". The Times of India. 14 August 2011. Retrieved 29 August 2010.
- ^ "Famous Hyderabadi Haleem dish gets patented". Gulf News. 3 September 2010. Retrieved 3 June 2013.
- ^ "Barkas Street, a little Arabia in Hyderabad". thefreelibrary.com. Retrieved 30 August 2011.
- ^ "Get ready for veg haleem". The Times of India. 26 October 2003. Retrieved 29 August 2010.
- ^ Ciezadlo, Annia (30 January 2012). "Haute bedouin cuisine with Mezlai's Ali Ebdowa". The Daily Beast. Retrieved 19 June 2012.
- ^ a b "My love affair with the Haleem began during Ramzan". The Sunday Guardian. 17 June 2012. Retrieved 17 June 2012.
- ^ Saqaf, Syed Muthahar (21 September 2009). "'Nonbu Kanji,' a noble thing that paves way for communal harmony". The Hindu. Retrieved 20 June 2012.
- ^ Alluri, Aparna (10 August 2012). "Hyderabad's Charm Found in Ramadan Delights". The New York Times. Retrieved 3 June 2013.
- ^ "Hyderabadi haleem now a click away". Rediff. 14 September 2007. Retrieved 28 May 2012.
- Jatania, Prachi (13 October 2006). Get a taste of Hyderabadi haleem. IBN Live. Retrieved 24 August 2011.
- "Haleem days are here again". The Hindu. 26 September 2006. Retrieved 21 May 2012.
- ^ "Mumbaiites get Haleem-ed". MiD DAY. 8 August 2012. Retrieved 8 May 2013.
- ^ "Hyderabadi Haleem treat for Vijayawadians". The Siasat Daily. 2 August 2011. Retrieved 24 August 2011.
- ^ a b "Taste and wealth". Business Standard. 20 August 2011. Retrieved 19 June 2012.
- ^ a b Hyderabadi Haleem now close to being patented. 2 September 2010. Retrieved 24 August 2010.
{{cite book}}:|work=ignored (help) - ^ "Geographical indications journal no:37" (PDF). Government of India. 4 January 2011: 9. Retrieved 18 June 2012.
{{cite journal}}: Cite journal requires|journal=(help) - ^ a b "Hyderabad Haleem' gets Geographical Indication certification". Indian Council of Agricultural Research. 2010. Retrieved 21 June 2012.
- ^ Hyderabadi haleem now officially an asset of AP. 2 October 2010. Retrieved 24 August 2011.
{{cite book}}:|work=ignored (help)- "Culture:The original 'slow food' staple: A GI tag for the iconic Hyderabadi dish is reason to raise a toast". Mint (newspaper) and The Wall Street Journal. 10 September 2010. Retrieved 24 August 2011.
- ^ "The Hyderabad haleem is now a Rs 100-crore brand name". Deccan Herald. 18 June 2012. Retrieved 18 June 2012.
Further reading
- Pratibha Karan (1998). A Princely Legacy: Hyderabadi Cuisine. India: Harper Collins Publishers. ISBN 978-81-7223-318-1.
- Asema Moosavi (1995). Elegant East Indian and Hyderabadi Cuisine. Hyderabad: Deccan Snacks & Foods. ISBN 0-9699523-0-9.
- Bilkees Latif (1999). The Essential Andhra Cookbook with Hyderabadi Specialties. United Kingdom: Penguin Books. ISBN 978-0-14-027184-3.
- Sanjeev Kapoor (2009). Royal Hyderabadi Cooking. India: Popular Prakashan. ISBN 978-81-7991-373-4.
