Hyderabadi Haleem is more than just a delicacy; it is a billion-dollar industry that dominates Hyderabad’s food market during Ramadan. Known for its rich flavors and creamy texture, Haleem has evolved into an economic powerhouse, bringing in revenues of nearly Rs 900 crore during the holy month. With thousands of outlets selling this traditional dish and food delivery apps expanding its reach, Hyderabadi Haleem is not just a culinary delight but a cultural and business phenomenon.
The Historical and Cultural Significance of Hyderabadi Haleem
Hyderabadi Haleem traces its roots to the Arabian dish “Harees,” introduced to the Deccan region by the Chaush community during the Asaf Jahi era. Over time, it was adapted with local spices and cooking techniques, giving birth to what is now recognized as Hyderabadi Haleem. This dish stands out for its thick, creamy consistency and rich flavor, making it a staple during Ramadan. In 2010, it earned the prestigious Geographical Indication (GI) status, cementing its cultural and historical importance.
During Ramadan, Haleem becomes an inseparable part of Hyderabad’s food culture. From small roadside stalls to upscale restaurants, everyone joins the frenzy to prepare and serve this dish. The sight of large cooking cauldrons lined up across the city is a testament to its popularity. It is often said that a Ramadan in Hyderabad without Haleem is unimaginable.
Hyderabadi Haleem Market: Scale and Business Impact
The demand for Hyderabadi Haleem reaches its peak during Ramadan, generating an estimated Rs 800-Rs 900 crore in business across Greater Hyderabad. Over 10,000 to 12,000 outlets operate during this time, including renowned restaurants such as Pista House, Sarvi, and Shah Ghouse, along with smaller roadside vendors.
Prices range from Rs 200 to Rs 300 per plate, while premium outlets charge up to Rs 500. Affordable smaller packs priced at Rs 50 to Rs 100 cater to lower-income groups, ensuring that Haleem remains accessible to all. This diverse pricing structure expands its market reach and makes it a dish for all economic segments.
One of the most famous places for Iranian Haleem is ‘Sarvi’ in Banjara Hills, run by Haider Ali Mirza. He has been serving authentic Iranian Haleem since 1988, maintaining its traditional taste and appeal. According to him, in Iran, Haleem was offered as a ‘tabarruk’ (sacred offering) on the 10th of Muharram. Today, while many claim to sell Iranian Haleem, only a few places maintain its original taste and authenticity.
Role of Online Food Delivery Apps in Hyderabadi Haleem’s Business Boom
Food delivery platforms like Swiggy and Zomato have revolutionized the sale of Haleem, making it accessible to more people across Hyderabad, including areas like Charminar, Banjara Hills, Hyder Nagar, and Secunderabad. Orders skyrocket during Ramadan, with many opting for doorstep delivery instead of visiting restaurants.
Shaikh Aqeel, a resident of Gulshan Colony, shared that earlier, he had to visit specific outlets to buy Haleem, which was time-consuming. Now, with food delivery apps, he can conveniently order from top restaurants without stepping out. The ability to pre-order Haleem a few hours before Iftar has further boosted sales, making it the ultimate “go-to dish” of Ramadan.
Interestingly, Haleem’s appeal is not limited to Muslims. Restaurants now offer variations such as mutton Haleem and even vegan options, making it popular among non-Muslims as well. Additionally, these food apps introduce special Ramadan discounts and bundle deals, further increasing sales. Most Haleem providers confirm that their business grows by at least 100% during Ramadan compared to the rest of the year.
Economic Impact of Hyderabadi Haleem’s Popularity
The booming Haleem market significantly contributes to Hyderabad’s local economy in several ways:
- Employment Generation: Thousands of temporary jobs are created for cooks, delivery personnel, and vendors during Ramadan.
- Increased Demand for Raw Materials: The preparation of Haleem requires large quantities of meat, wheat, lentils, and spices, benefitting local suppliers and farmers.
- Revenue Boost for Restaurants: For many restaurants, Ramadan sales help recover financial losses from the rest of the year.
Ali Café in Yakutpura is one of the few places that sell Haleem year-round. According to its owner, Mir Ghaffar Ali, their “grainy-textured” Haleem is highly sought after. Unlike many competitors, they maintain quality and source premium ingredients. Despite rising meat prices, they have kept their prices stable, with Haleem available at Rs 70 for half-plate and Rs 100 for a full plate.
Challenges in the Expanding Haleem Market
Despite its booming success, the Haleem industry faces several challenges:
- Quality Control Issues: Some vendors compromise on ingredients, using inferior meat and artificial additives to meet the high demand.
- Rising Costs: The increasing prices of raw materials result in higher Haleem prices, making it less affordable for some customers.
- Intense Competition: With thousands of vendors and online platforms, small businesses struggle to maintain their market share.
- Hygiene Concerns: Maintaining sanitation standards in street-side Haleem stalls remains a major issue.
In Vijayanagar Colony, ‘Al Saba’ Hotel prepares Haleem in a special cooking vessel every Ramadan. Owner Mohammed Liaqat believes that their unique taste sets them apart from well-known brands. According to him, Haleem is the top choice for Iftar as it instantly replenishes energy. They offer a full-plate mutton Haleem for Rs 270, with around 400 grams per serving. Their Tolichowki branch also serves beef Haleem at lower prices.
Taheer Khan, a resident of Red Hills, explains why Haleem is the ideal Ramadan food. It is packed with protein and carbohydrates, helping restore energy after a day of fasting. He also highlights a rising trend in Hyderabad—people now prioritize hygiene and only visit restaurants with a clean reputation and quality assurance.
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Hyderabadi Haleem’s Global Reach
Once a simple Iftar dish, Hyderabadi Haleem has now found a place in international markets. Packaged Haleem is exported to countries like the UAE, USA, and parts of Europe, highlighting its growing global demand. During Ramadan, its popularity soars, making it not just a cultural icon but an economic driver for Hyderabad.
However, maintaining quality, managing rising costs, and competing in an increasingly crowded market remain key challenges. As the dish continues to evolve, it serves as a remarkable blend of tradition and modern business, bringing Hyderabad’s rich culinary heritage to the world.
