Talk:Hyderabadi haleem

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Good article Hyderabadi haleem has been listed as one of the Agriculture, food and drink good articles under the good article criteria. If you can improve it further, please do so. If it no longer meets these criteria, you can reassess it.
June 20, 2012 Good article nominee Listed
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Copyedit Request[edit]

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--Omer123hussain (talk) 12:13, 28 May 2012 (UTC)
I have given the article a copyedit; see this diff. Robert Skyhawk (T C) 22:25, 28 May 2012 (UTC)

some external sources[edit]

GA Review[edit]

This review is transcluded from Talk:Hyderabadi haleem/GA1. The edit link for this section can be used to add comments to the review.

Reviewer: MathewTownsend (talk · contribs) 17:46, 15 June 2012 (UTC)

There is one dead link that I marked with the link tool. (It's an External link, so probably just remove it.)  Replaced with live source
I have made some minor edits that your are free to change.[1]
There are a few links that I added e.g. for "Nizam" at first mention, as for someone not knowing the history, the name was confusing. (Please check what I did and see if you think it's clear.) I like the way some history is integrated into the article.
Otherwise, I think it is an interesting and well written article on a subject I knew nothing about - but now I do! The referencing looks good.
Recommend that you give a short explanation of the use of the Ghotni (in the image) in the text.  Done
Do you have any comments you want to make to me? MathewTownsend (talk) 20:46, 16 June 2012 (UTC)


  • Not sure abut the author, any way we have another source here it is a blog of journalist who collected information from health specialist (his CV here).
  • Need to decide whether Hyderabadi Haleem is to be in italics or not. Seems like it should be, but it has to be consistent throughout the article. Same with Haleem etc. MathewTownsend (talk) 21:29, 16 June 2012 (UTC)
Lets keep it Italic, once finalized I'll complete that.
  • Thanks for your PR and comments for correction. Regards :) --Omer123hussain (talk) 23:43, 16 June 2012 (UTC)

Comment Just a question from personal experience. The haleems I have eaten (unfortunately not in Hyderabad, but in Kolkata) were either mutton or beef-based. I see the article mentions the usual mutton and a chicken-variant of Haleem. There is no beef preparation of Hyderabadi Haleem? Regards.--Dwaipayan (talk) 13:37, 18 June 2012 (UTC)

yes it is made of beef as well, but very less in Hyderabad probably 3-5% only (One reason could be because ost of the consumers are probably non-muslims who avoid beef), thus mutton and chicken is very much popular. The GI affilation was submitted for the mutton haleem, and to maintain the neutrality of article, I avoid more usage of beef in the article, which might hurt the readers, instead I used meat which is common for all. Regards :)--Omer123hussain (talk) 19:20, 18 June 2012 (UTC)
Ok, but in that case you should mention (may be in "Ingredients") that beef or chicken variants are also available, besides the overwhelmingly more common mutton haleem. And so far as I remember, beef haleem was significantly cheaper than mutton ones (not that you have to mention that).
One more thing, is haleem also made at home?--Dwaipayan (talk) 19:49, 18 June 2012 (UTC)
Very first; Thanks for sparing time to go thru the article and for your involvement and advices, Yes it is also made in home, Okay I will include beef in ingredients section. :)--Omer123hussain (talk) 14:19, 19 June 2012 (UTC)

GA review-see WP:WIAGA for criteria (and here for what they are not)

  1. Is it reasonably well written?
    A. Prose: clear and concise, correct spelling and grammar:
    The writing is not clear at points or well organized. For example, the first paragraph is repetitious:
    • "It was introduced in Hyderabad state by the Arab diaspora during the Mughal period and in the early 19th-century it became a popular food among the native residents."
    • "It originated as an Arabic dish and was blended with local traditional spices to form a unique Hyderabadi haleem."
    • This opening paragraph should be clear and to the point. e.g. "It originated as an Arabic dish and introduced to the state of Hyderabad by the Arab diaspora during the Mughal period. Blended with local traditional spices, it formed a unique Hyderabadi haleem, becomin a popular food among the native residents in the early 19th-century. (or something like this - I'm not sure if what I wrote is factually correct.)
    B. Complies with MoS for lead, layout, words to watch, fiction, and list incorporation:
  2. Is it factually accurate and verifiable?
    A. Provides references to all sources:
    B. Provides in-line citations from reliable sources where necessary:
    Some of the references are not from reliable sources: e.g. (no author given; Yahoo usually gives an author's name if it is a news article written by them. A more reliable source which is already in the article ( says "High in calories it's the perfect meal to break one's fast with." And some of the other reliable sources may contain that information also.
    C. No original research:
  3. Is it broad in its coverage?
    A. Main aspects are addressed:
    B. Remains focused:
  4. Does it follow the neutral point of view policy.
    Fair representation without bias:
  5. Is it stable?
    No edit wars, etc:
  6. Does it contain images to illustrate the topic?
    A. Images are copyright tagged, and non-free images have fair use rationales:
    B. Images are provided where possible and appropriate, with suitable captions:
  7. Overall:
    Pass or Fail:
    I've made a few more edits to fix little things.[2]
    I removed most of the italics as their use was inconsistent. If you know someone who could check the article and make sure the correct words are italicized, that would be good. (I can't figure out why is italicized when in the article Haleem it's not.
  • I think it only needs a few fixes to be a GA. MathewTownsend (talk) 17:41, 20 June 2012 (UTC)
  • I made a few more edits[3]. I think the article passes GA.
  • Thanks a lot for passing, and specially to spare time to review the article, Kindly let us know any more suggestion for FA preparation. Regards :)--Omer123hussain (talk) 23:38, 20 June 2012 (UTC)
  • Once again thanks to every one, please advice for FA Prepration. Regards :)--Omer123hussain (talk) 23:41, 20 June 2012 (UTC)


Why don't you put the cookbook template at right side. Now it is distracting, I think! --Tito Dutta 00:45, 20 June 2012 (UTC)

 Moved to right thanks for noting that. --Omer123hussain (talk) 08:11, 20 June 2012 (UTC)

source collection[edit]

business during ramzan
Chefs are on demand during ramazan
Export quantities :)--Omer123hussain (talk) 23:42, 9 July 2012 (UTC)

Informal review[edit]

  • " It was introduced to Hyderabad by the Arab diaspora during the Nizam of Hyderabad's rule" Do we know any specific time? Like, any specific Nizam's rule?
  • "Saif Nawaz Jung Bahadur, an Arab chief fromHadhramaut, Yemen, who was among the Nizam's court nobility..." Again, which Nizam?
 Done--Omer123hussain (talk) 06:57, 30 May 2013 (UTC)
  • Some more as of dates will be needed:such as "During Ramadan as many as 25,000 people are employed in the preparation of haleem in the city; the chefs are paid high salaries, up to 100000 (US$1,800) a month plus benefits"--Dwaipayan (talk) 03:23, 28 May 2013 (UTC)
 Done by shufling the sentences according to "as of" years. --Omer123hussain (talk) 08:02, 30 May 2013 (UTC)
  • The lead says, "...becoming a popular food among the native residents by the early 19th-century."; but History says , "It was introduced to Hyderabad by the Arab diaspora during the sixth Nizam Mahbub Ali Khan rule...". Now, Mahbub Ali ruled from 1869–1911. So, how is it possible that the dish, introduced after 1869, becomes popular in early 19th century?--Dwaipayan (talk) 05:44, 4 June 2013 (UTC)
 Done, Corrected "in the early 19th century" to "in the 19th century". Regards. :)--Omer123hussain (talk) 14:59, 9 June 2013 (UTC)