In the bustling streets of Central and North Chennai, before the sun sets and the call to prayer echoes, people form long lines before small shops and makeshift tents to savour traditional delicacies available only during Ramzan. Hyderabadi Haleem, along with the lip-smacking double ka meetha (bread halwa), qubani ka meetha (sweet made of apricot), and kaddu ki kheer (a sweet made of bottle gourd), are popular.
It is a tradition among Muslims to break the day’s fast by relishing these delicacies, including the ‘nombu kanji’ (rice porridge). The preparation unique to Hyderabad is available in the city only during the holy month of Ramzan. A famous Haleem outlet chain in Royapettah has brought cooks from Telangana to prepare the delicacies. Haleem, a thick, savoury stew made with ground mutton, ghee, spices and pulses, is a crowd favourite. The mixture is simmered for hours until the grains and meat break down, resulting in a smooth consistency.
“Nearly 70 percent of our customers are nonMuslims. They prefer a hot, steaming cup of this traditional Ramzan delicacy from Hyderabad,” says Ali Syed, who runs the Haleem outlet chain in Chennai. Santosh Naik, 32, from Telangana, and his team, who cook the haleem, said the dish gets sold out in a jiffy. “On weekdays, we cook 500 kg of haleem, and on weekends, it is 1,000 kg. It is available during Ramzan between 3pm and 11 pm,” he said
It is a tradition among Muslims to break the day’s fast by relishing these delicacies, including the ‘nombu kanji’ (rice porridge). The preparation unique to Hyderabad is available in the city only during the holy month of Ramzan. A famous Haleem outlet chain in Royapettah has brought cooks from Telangana to prepare the delicacies. Haleem, a thick, savoury stew made with ground mutton, ghee, spices and pulses, is a crowd favourite. The mixture is simmered for hours until the grains and meat break down, resulting in a smooth consistency.
“Nearly 70 percent of our customers are nonMuslims. They prefer a hot, steaming cup of this traditional Ramzan delicacy from Hyderabad,” says Ali Syed, who runs the Haleem outlet chain in Chennai. Santosh Naik, 32, from Telangana, and his team, who cook the haleem, said the dish gets sold out in a jiffy. “On weekdays, we cook 500 kg of haleem, and on weekends, it is 1,000 kg. It is available during Ramzan between 3pm and 11 pm,” he said