During the holy month of Ramadan, Pista House in Hyderabad, India, takes the spotlight as the most popular restaurant. To meet the demand, Pista House sets up a massive temporary kitchen capable of preparing 200,000 servings of haleem every day.
Haleem, a thick and creamy stew, has become the staple meal for suhoor (pre-dawn meal) and iftar (meal to break the fast) in Hyderabad. This dish was introduced to the city from Arabia in the 17th century under the name “harees,” which translates to “to squash.” The name aptly depicts the process of pounding the ingredients with wooden mallets to achieve its rich and gooey consistency.
While haleem in Hyderabad still adheres to traditional ingredients like goat and wheat, it has acquired a distinct Hyderabadi flavor. The addition of generous amounts of ginger, garlic, masala, and ghee contribute to its unique taste. This evolution of flavors secured Hyderabad haleem a spot on India’s geographical indication status list in 2010. The listing recognizes and protects the authenticity of haleem from Hyderabad, prohibiting the sale of products labeled as “Hyderabad haleem” if not made in the city.
Curious to learn more about how Pista House manages to cater to 70,000 people daily, we visited their central kitchen in Hyderabad.
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