For believers, Ramadan involves fasting, prayers, benevolence, and more. But for incorrigible foodies, any spiritual event—be it Ramadan or Ram Navami—is a delicious prospect for splurging on related delectables. For this reason, for most town gastronomes, Ramzan means tasty haleem, is ubiquitous around the metropolis, especially in the age-vintage Mughlai restaurants.
Profusely sweating Kolkatans on the move slurping up this delicious bowl of thick soup all through office hours is a common sight throughout the holy month of Ramzan. Keeping this in mind, Shiraz Golden Restaurant, serving authentic Awadhi and Mughlai dishes for over five years, has announced its month-long Haleem Festival, providing lovers a bouquet of tempting haleem.
The journey of Haleem, a famous stew made with wheat, lentils, or barley and a beneficiant portion of minced meat from its birthplace somewhere in West Asia to the Mughlai eating places in Kolkata serving this broth within the afternoons at some point of Ramzan, is a charming one. A close cousin of the famous Arabian dish, Harees, which dates back back to the tenth century and is delivered in Nizam’s Hyderabad using his Arabian mercenaries, the present-day haleem is a changed version of the authentic dish. Slow-cooked for over 8 hours, this nutritious bowl of pasty broth is a remarkable manner to break your fast.
“The month of Ramadan has started, and Haleem is the most desired dish to break the day-long speedy as it’s very filling, rich in protein, and without problems. Our consumers eagerly watch this competition, which we have been organizing for almost too many years. As usual, great quality raw materials are used to prepare this delicacy”, says Ishtiaque Ahmed, a companion of Shiraz Golden Restaurant.
The big selection of Haleem objects encompasses Mutton Shahi Haleem, Chicken Shahi Haleem, Mutton Irani Haleem, Mutton Afghani Haleem, and Mutton Hyderabadi Haleem to be served during the month-lengthy Haleem Festival. India is a rustic that boasts solidarity in range, and the story with its cuisine is comparable. The period ‘Indian delicacies’ is a brilliant misnomer because Indian meal delicacies aren’t always simply one kind of delicacies. The much talked about ‘Indian cuisine’ is a substitute for the identity of the numerous cuisines inherent to the states, areas, cultures, climatic situations, and the religions that make it up.
It is thrilling to recognize that Indian food cuisine may be divided into phrases of the kingdom or place it comes from, e.g., Maharashtrian cuisine, Gujarati delicacies, Odiya cuisine, Rajasthani cuisine, Andhra Pradesh delicacies, Bengali delicacies, and so forth. It also can be segregated as North Indian, North East Indian, and South Indian delicacies.
North Indian cuisine considers Jammu and Kashmir, Punjab, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand, and West-Central & Eastern Uttar Pradesh cuisine. It also includes Bhojpuri and Mughlai delicacies. At the same time, North East Indian is the collective term used for Assamese, Arunachali, Tripuri, Manipuri, Meghalaya, Naga, Mizoram, and Sikkimese delicacies. Tribal cuisines like that of Garo, Khasi, and Bodo are a part of this. South Indian delicacies then again incorporate Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu delicacies.
