The Ramzan festival is definitely incomplete without the famous mouth-watering haleem. The credit for bringing this delicacy from its origins in Iran to Hyderabad goes to the famous Madina Hotel in Old City.
Aga Hussain Zabeth, the founder of the hotel, brought haleem to the city in 1956. The delicacy today, has transformed into a Hyderabadi dish in a spicier avatar with distinct flavour. The owners of bakeries and restaurants, that serve haleem during Ramzan, came together on Monday to felicitate the son of Aga Hussain Zabeth, in recognition of his father’s contribution.
Speaking about how after biryani and Irani chai, it is haleem that has put Hyderabad on the national and international map, Mirza Ali, owner of a popular eatery in Banjara Hills, said, “Though haleem hails from Iran and tastes best when made from the traditional recipe, the Hyderabadi haleem has become a world-famous dish.” The original Irani haleem is prepared through a laborious process that lasts for 9 to 10 hours. TOI