Come Ramzan and the city dwellers throng the Haleem corners which are abundant in the twin cities. Hyderabadi Haleem remains the city’s pride, which sports the geographical indication tag (GI). Apart from the city Haleem is exported to various places in the country and to the middle east too. Such is the taste of this delicacy.

Hyderabadi Haleem is cooked on wood fire to maintain its aroma. It takes a lot of time to prepare it. The mouth-watering delicacy is made of wheat, mutton, gram, pulses, curd, onions and vegetable oil with a sprinkling of spices. And the sales of this food product plummets during this month. It vanishes soon after the Eid at the end of the Ramzan month.

Many gorge on this high calorific gourmet but very few know how it is prepared. Mostly the elite Eves would like to harness this in their menu to show their prowess to the household. For such enthusiasts every Thursday, Noor's Kitchen in Banjara Hills is organizing a cookery class. So if you are interested to know more on the issue, then the right place is Noor. But then if you are not interested in all that stuff and just feel like gorging on the delight, just catch up the umpteen outlets across the city.(With inputs from internet-AW AarKay)