RAmzan, the ninth month of the Islamic calendar, is a time of fasting and abstinence for Muslims. Devotees observe a fast from dawn to dusk, but after sunset it is time for a delicious meal with family and friends.
In Hyderabad, people are spoiled for choice when it comes to evening meals during Ramzan. And at the top of the list is the widely popular Haleem. This Ramzan specialty is cooked for eight hours in a wok, known locally as a degh.
With haleem restaurants and stalls all over Hyderabad, it comes as no surprise that the dish now has a GI (Geographical Indication) tag.
The effort to get the tag was supported by Mohammed Abdul Majeed, owner of the famous Pista House and president of the Hyderabad Haleem Makers Association. The dish is now exported to North America, West Asia, Southeast Asia and Europe, helping thousands of families make traditional Hyderabadi haleem.
This month brings seasonal employment opportunities for hawkers of Hyderabad who sell clothes, accessories and toys. Seasonal employees are employed by restaurants that require additional staff to meet customer demands.
Cooks’ delight: Haleem Bhattis (clay ovens) are being set up in Shalibanda, the old city of Hyderabad.
Right coat: A small shop under the historic Chowk Mosque in Hyderabad bustles with activity during Ramzan as large cooking utensils are brought in for the shiny coat. Kalaigar is one who skillfully coats vessels.
Stir and Boil: Haleem is known as Ghota Marana. Here a group of cooks rhythmically cook Haleem with Ghota.
A touch of spice The master chef adds ginger garlic paste to the cauldron. Other ingredients include wheat, dried fruits and spices.
Creamy texture: The next step is to add a paste of dry fruits, cashews and almonds and pulses. Everyone goes to the cauldron and makes a wonderful preparation.
Customer Choice: A plate of Haleem makes for a satisfying meal. Today there are variations with mutton, chicken and even vegetarian specials.
Going Global: Containers containing Haleem are ready for export. The Geographical Indication tag has helped Hyderabadi cuisine gain worldwide fame.
Steaming Plates: Immediately after breaking the fast, the rozadars (those observing the fast) walk out of Mecca Masjid, one of the most prominent mosques in India, and head for a feast of haleem.
Rich in Taste: Haleem is put into containers for sale. A generous helping of ghee is poured into each pack.