The origin of the name Haleem is from Arabic ‘Harees’. It means to crush. This dish is found in various places including Turkey, Iran, Central Asia, Arabia, Armenia. Its main ingredients are meat, lentils, wheat or barley and spices. This spice brings variations in the taste of Haleem depending on the region. As in Bangladesh, pieces of meat can be found in a thick broth of pulses, rice, wheat and other ingredients, in the same way, in many places, whole pieces of meat cannot be found in haleem. There the meat is crushed and mixed with the rest of the ingredients to make a thick liquid meal, something close to soup. The dish gained popularity in the Indian subcontinent through Arab soldiers in the Nizam of Hyderabad’s army. Many people think that this post was cooked even when the Mughals were laughing. Through them it spread to different parts of Indian sub-continent.
Turkey, Iran, Central Asia popular ‘Keskek’; Harissa of Armenia, Khichra of Pakistan and Haleem of Bangladesh and India belong to the same family. Earlier this Haleem was cooked on low flame, in big pot and stove. It took 7 to 12 hours. But with the passage of time there have been many changes in the cooking technique. The addition of local spices adds variety to the taste. In 2010, Indian GIS Registry Office awarded Hyderabadi Haleem status as a ‘Geographical Indication Food’. Haleem is the first non-vegetarian dish in India to receive such a status.
Various types of Haleem are available including elite areas of Dhaka. Haleem is sold in various shops including Amania Restaurant, Decent Pastry Shop, Bombay Confectionery, Alauddin Sweetmeat and Anand, Hotel Star on Johnson Road, Hotel Gharwa, Motijheel Gharwa, Khaja Haleem on Gopi Bagh and Fakhruddin, Nababi Bhoj on Bailey Road in Old Dhaka’s Chowkbazar. Haleem is sold from star hotels to street hotels, home-made too. But Mama Haleem is now so popular that; People from all over the city flock to the small shop and wait in line for hours for a bowl of Haleem.
This Haleem does not get into the oven until twelve o’clock. The day’s weather is observed, then the cooking begins. One type of species is given in hot weather, another in cold weather. Depending on the weather, the human body can take the amount of any spice. Severe cold, mild cold, normal weather and heat affect the human body. Then the proportion of species has to be kept more or less. Be careful when using pepper. Mama Haleem is the best in the country because of his cooking with so much calculation. In 1972, Din Mohammad started a Haleem shop opposite Kalabagan playground of Dhaka.
Before the liberation war of 1971, he worked as a boy in a Bihari restaurant, where he learned to cook a special delicacy of lentils and meat from the Bihari cooks. This combination of lentil and meat was known as Dal-Gost to the Biharis.
Various spices are used to cook haleem. The right ratio of dal-species in haleem is the key to its delicious taste. However, they are not willing to reveal the recipe in any way. Taking ideas from that dal-gost recipe and experimenting with different spices and homemade sauces, the work began. After that the number of their customers started to increase. He also capitalized on his experience and after various experiments finally came up with a secret recipe, which is still equally popular with customers.
They have different recipes for winter and summer. Haleem needs to be a little cooler in hot weather, meaning less spicy. 5-6 types of dal, ghee, soybean oil, dalda, mustard oil, fragrant rice, green chillies, ginger, coriander, cinnamon, cumin, cardamom, fenugreek, fennel, coriander leaves, onion-garlic-ginger and mint leaves are used. Contains more spices, nuts. Do not give the same amount of pepper every day. Most people don’t even know the names of the spices they use. The best ghee of the country is substituted for the oil. There are different mixes of sauces and pickles. The sauce they use is one of the main reasons for their success, this sauce has more than 15 spices. The moderate ratio of pulses and spices makes mama Haleem delicious.
Cucumber, beresta, sliced ginger, sliced green chili along with Mama Haleem gives a thin sour. Because of that Mama Haleem has a different taste than other Haleems.
Item sold: Haleem of three types of beef, mutton and chicken are available here.
Address: 6 Mirpur Rd, Dhaka 1205
Service: Good
Price:
Dine in: Chicken Haleem-BDT 80, Mutton Haleem-BDT 120 and Beef Haleem-BDT 80
Take away: Haleem is parceled in clay pots of different sizes. The price is fixed according to the size of the pot and the quantity of Haleem. BDT 1200, BDT 700, BDT 600, BDT 500, BDT 400, BDT 300, BDT 120 and BDT 80 parcels are available.
Time of sale: Sale of Haleem starts from 2 pm. Goes till nine at night. Online sale and Home delivery is also available.
Environment: Not so clean
Toilet facility: No
Parking: No parking slot, Located on the main road.
Kids Friendly: No
Wheelchair Accessibility: No
Payment Method: Cash
Google Maps Address: https://goo.gl/maps/bY7M6Ncpmc5cVqUT8
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