Haleem is a popular dish in South Asia, particularly in countries like India, Pakistan, and Bangladesh. It is a thick and hearty stew made from a variety of ingredients, including meat (such as beef, mutton, or chicken), lentils, wheat, and a blend of spices. The dish is slow-cooked for several hours until the meat becomes tender and the flavours meld together to create a rich and flavorful texture. Haleem is often enjoyed during special occasions, festivals, and religious events, such as Ramadan, and is typically served with garnishes like fried onions, lemon juice, and fresh coriander. It is known for its delicious taste and comforting qualities. Hyderabad Haleem is a famous traditional dish originating from the city of Hyderabad in Telangana, India. It is a thick and flavorful stew made with a unique blend of slow-cooked meat, lentils, wheat, and a rich assortment of spices. Known for its rich and creamy texture, Hyderabad Haleem is traditionally prepared during the holy month of Ramadan and enjoyed as a filling and nutritious meal to break the day-long fast. In recognition of its cultural and gastronomic significance, Hyderabad Haleem was granted the Geographical Indication (GI) tag in 2010, highlighting its unique identity and ensuring its protection against imitation or misuse.
