Hyderabad: The Charminar, the sherwanis and the biryani - Hyderabad is famous for all this and more. And during Ramzan, the flavour at most eateries is the Hyderabadi haleem.
Haleem with its origins in Persia is actually wheat porridge. But in a lip-smacking Hyderabadi style, usually available during the month-long Ramzan, the delicacy is relished by hard-core meat-eaters and is now even exported.
This Indian version of the Arab dish is so popular that Arabs abroad are now ordering from Hyderabad,” said owner, Pista house, M Majeed.
The dish is prepared with a mix of wheat, lentils, mutton and oodles of ghee and then hand-blended with large oar-shaped spoons.
Popular for it's nutritional value, haleem takes up a daylong session as cooks gather to mash the wheat before adding it to the boiled meat and the spices.
The dish is then garnished with a dash of mint and lemon.
"The ingredients help build inner strength that we look for during Ramzan," a customer said.
However, there is good news for the vegetarians too. Cashing in on its growing demand across communities, some restaurants like Pista house have a vegetarian version of Haleem.
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