Spicing up Haleem

One of the attractions of the Muslim Holy month of Ramadan for the people of Hyderabad is that it brings with it the deliciousness of haleem – a porridge that transcends all barriers of religion and is enjoyed all over the city. To make a choice on one among the many restaurants and stalls that serve the delicacy is an incessant debate among aficionados of the dish.

Throughout the month, The Hans India has had a taste of the abundant varieties of the dish from leading names in the city. Making a name for oneself in the saturated haleem market of Hyderabad is no easy feat. In this regard, a special mention goes to the haleem served at Spicy, a restaurant cum café in Sri Nagar Colony. After last year’s success, the makers have gone all out to open up a new stall beside the restaurant to serve their dish.

Take the ‘Special Haleem’ at the restaurant and it comes with the lesser spoken albeit best addition to the dish, the goat tongue (zubaan); the combo is best had with an aerated drink. This combination is popularly known for being served at Café 555 in Banjara Hills, and Spicy brings on competition to the table.

They say the goodness of the Haleem is found when its bones melt or powder in your mouth showing how well cooked it is. In that aspect, Spicy does not fail to impress. Doused in a serving of clarified butter better known as Ghee, the first spoon gives a taste of its well churned mix along with the addition of caramelised onions, mint leaves and cashews.

Right at that point one immediately figures out the rich quality and taste to make a fabulous first impression. That’s just talking about the first bite. You tend to feel a little bad at seeing the quantity of haleem disappearing in time. Even though filling, you still know you’d want more.