The History and Evolution of Hyderabad Haleem: A Dish Loved Across Generations

When Ramadan arrives, one dish that immediately comes to mind for food lovers is Haleem, especially in Hyderabad. But have you ever wondered how this rich and flavorful dish became a favorite in the city? Let's explore the fascinating history of Haleem.

Haleem made its way to Hyderabad through Arab soldiers in the Nizam's army and Arab and Persian settlers. The dish was popularized by Saif Nawaz Jung, a Yemeni courtier who served in the Nizam's court. He began preparing Haleem for banquets, and it quickly became a favorite among the Nizam’s court and the people of Hyderabad.

Historians trace the roots of Haleem in Hyderabad back to these Arab soldiers and settlers. The dish was mentioned as early as the 10th century by Abu Muhammad Al Muzaffar Ibn Sayyar in his cookbook, where it was referred to as "Haris." The ancient version of Haris can still be enjoyed in Barkas, Hyderabad.

In the 1950s, Haleem was commonly known as "Haris" during Ramadan. Madina Hotel in Pattargatti was the first to serve it publicly, and soon after, other renowned hotels like Shadab, Nayab, and Paradise began offering it. As its popularity grew, local spices were added, giving Hyderabad Haleem its distinct flavor and making it a city icon. In 2010, it was granted Geographical Indication (GI) status, a remarkable achievement for a meat-based dish in India.

Today, Hyderabad Haleem is not just popular in the city but also in places like Aurangabad, Maharashtra, the Nizam’s first capital.