Srinagar: At GI Mohatsav in Kashmir Haat, Hyderabadi Haleem is proving a treat to the tase buds of Kashmiris.
Throughout the day, a long queue of people can be seen near the stall of Haleem.
The rush is such that the makers are continuously cooking the hearty and aromatic dish to serve it maximum visitors.
Hyderabadi Haleem is known for its unique blend of wheat, meat, and spices .
For the last two days, visitors have come in numbers to taste the unique south Indian cuisine.
“ In just two days, Haleem has become popular in Kashmir. People come in numbers to relish the dish and give good reviews about it. Kashmiris have started loving it,” said Ravi Somi, a GI practioner, who has set up this stall inside Kashmir Haat.
Such is the response of foodies that the makers gifted the packets of Haleem to the visitors vsisiting the Haat.
“We are getting good queries about Haleem. Infact we gifted it among the people yesterday so that they come to know how actually does Haleem taste. We are sure that Haleem will become a popular dish across the India in coming years,” Somi said.
Haleem was granted the prestigious Geographic Indication (GI) tag in the year 2010, recognizing its historical and cultural significance. The dish has been a staple during the holy month of Ramadan in Hyderabad for centuries.
Visitors at the Kashmir Haat eagerly queued up to savor the delicious dish, and their taste buds were treated to a symphony of flavors that blended the robustness of meat, the creaminess of wheat, and the richness of spices.
Visitors and locals alike were delighted to have the opportunity to taste Hyderabadi Haleem in the heart of Kashmir.
“We have a bit similar kind of dish known as harissa in Kashmir. Haleem tastes a bite different due to the use of different spices. We loved this cuisine, which has a richness of meat, wheat and spices, ” said Irfan Yousuf ,a visitor.
Somi highlighted that Haleem is completely different from harissa due to the use of selected south Indian spices.
“ Hasrissa can be said as cousin of Haleem. The spices are different so, is its taste,” he said.
Currently , the week- long GI Mohatsav is underway at Kashmir Haat, which showcases various GI-tagged products from different parts of the country.
The Mohatsav continues to draw crowds with its vibrant celebrations of India’s rich cultural diversity.
The festival has been a platform for artisans, craftsmen, and now, culinary experts, to display their unique creations and traditions to a wider audience.
