When the holy month of Ramzan approaches, Hyderabad fills with the delicious aroma of Haleem. This rich and hearty dish, made from wheat, meat, lentils, and spices, is an important part of the city’s food culture.
Haleem was introduced to Hyderabad by Arab immigrants during the rule of the sixth Nizam, Mahbub Ali Khan. Later, under the seventh Nizam, Mir Osman Ali Khan, it became a popular local dish. Over time, it blended Arab and Indian flavors, turning into a unique culinary specialty.
The dish gained popularity when Madina Hotel near Charminar started serving it in 1956. However, it was Pista House, founded in 1997, that made Hyderabadi Haleem famous worldwide. Today, it is exported to countries like the USA, UAE, Kuwait, and Oman. Another well-known spot, Café 555 in Masab Tank, serves a version once appreciated by the Nizam himself.
With Ramzan 2025 beginning on March 2, Muslims around the world will observe fasting, prayer, and reflection. In Hyderabad, breaking the fast (iftar) with a hot bowl of Haleem is a beloved tradition. The dish is packed with nutrients, making it a perfect meal after a long day of fasting.
Haleem’s popularity has grown so much that even restaurants outside traditional circles now serve it. However, food lovers believe that the most authentic Haleem can still be found in Irani and Yemeni households or traditional Irani hotels. Over the years, the dish has changed, with spicier versions and new toppings introduced to match modern tastes.
