Slow-cooked wheat, lentils, and meat pounded for hours into a thick, silky stew -- Persian in origin, but unmistakably Hyderabadi in soul. It peaks during Ramadan but is now available year-round at specialist restaurants.
Widely recognized as the most awarded haleem maker in the city, and the GI-tagged Hyderabadi Haleem designation is closely associated with this address. Available year-round, not just during Ramadan.
Hotel Nayaab in Ghansi Bazaar claims to be the first to serve haleem commercially in the city. Café Bahar in Basheer Bag is consistently rated as well, if you want a comparison point against Pista House.
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