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Hyderabadi haleem is an international delicacy of Hyderabad originated as and Arabic dish. Haleem is a htew composed of meat, lentils and pounded wheat made into a thick past with ghee & spices.

Haleem was introduced to Hyderabad by the Arab diaspora and later became an integral part of Hyderabadi cuisine during the Nizam rule in early 17th century and has gained its popularity by its unique regional flavor. Local traditional spices helped in envolving a unique Hyderabadi haleem that has become popular among tht natives till date.

Hyderabadi heleem contains meat (eighter / chicken) pounded wheat ghee, milk, lentils, ginger and garlic paste, turmeric, spices such as cumin seeds, caraway seeds (shah zeera), cinnamon, cardamom, cloves, black pepper, saffron, jiggery, natural gum, allspice cheenil & dry fruits such as pistachio, cashew, fig and almond. It’s served hot topped with a ghee-based gravy, piaces of lime, chopped coriander, sliced boiled egg and fried onions as garnish.

Hyderabadi haleem is a high calorie dish which gives instant energy as it contains slow-digesting and fast-burning ingredients. Haleem also contains dry fruits which is rich in anti-oxidants, the meat and dry fruits make it a high protein energy food. Hyderabadi haleem is consumed at celebrations such as weddings, and also consumed especially during iftaar, the evening meal following the day-long fast, observed by Muslims during the month of Ramdan. The same Hyderabadi heleem is broght to your now as Fisherman’s Fare Haleem!.


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