For the believers, Ramadan entails fasting, prayers, benevolence, and more. But for the incorrigible foodies, any nonsecular event — be it Ramadan or Ram Navami — becomes a delicious prospect to splurge on the delectables associated with it. And consequently, for most of the city gastronomes, Ramzan way tastes haleem, which is ubiquitous to be had around the city, mainly within the age-old Mughlai restaurants. Profusely sweating Kolkatans on the move, slurping up this delicious bowl of thick soup at some point of office hours, is not an unusual sight in the holy month of Ramzan.
Keeping this in thoughts, Shiraz Golden Restaurant, serving true Awadhi and Mughlai dishes for over 5 many years has introduced their month-long Haleem Festival, providing a bouquet of tempting haleem for the food lovers.
The adventure of Haleem — a popular stew made with wheat, lentils or barley and a generous portion of minced meat — from its birthplace somewhere in West Asia to the Mughlai eating places in Kolkata serving this broth in the afternoons all through Ramzan, is a fascinating one. A close cousin of the popular Arabian dish, Harees — which dates back to the 10th century and was delivered in Nizam’s Hyderabad by way of his Arabian mercenaries — the current-day haleem is a modified version of the unique dish. Slow-cooked for over 8 hours, this nutritious bowl of pasty broth is a tremendous way to break your fast.
“The month of Ramadan has started, and Haleem is the most preferred dish to break the day-long fast as it is very filling, rich in protein, and effortlessly digestible. Our purchasers eagerly look forward to this pageant, which we have been organizing for a long time now. As usual, pleasant raw materials are used to put together this delicacy”, says Ishtiaque Ahmed, companion, Shiraz Golden Restaurant.
The wide array of Haleem gadgets encompasses Mutton Shahi Haleem, Chicken Shahi Haleem, Mutton Irani Haleem, Mutton Afghani Haleem, and Mutton Hyderabadi Haleem, a good way to be served all through the month-long Haleem Festival.
If you’re in Delhi or inside the corporation of North Indians, you can’t help but listen to frequent mentions of the Mughlai cuisine. The call jewelry a bell, as it is at once derived from the phrase ‘Mughal’, relating to the Central Asian conquerors who arrived in India in the 16th century, and made u. S. A. Their home. The impacts of their meals nevertheless hold sway within the Northern Plains of India and have given rise to what’s now called the Mughlai cuisine.
Not A Daily Meal
If you try to believe what the Asian emperors of yesteryear may have eaten, what’s going to, in all likelihood, come to mind are wealthy curries, roasted meats, pricey rice preparations, elaborate bread, and fragrant desserts. Mughlai meals do full justice to your imagination. Hence, it isn’t a daily fare in any Indian household. Weight watchers, middle-class budgets, and typically health-conscious human beings can hardly ever manage to pay for such rich preparations every day! Mughlai food is commonly eaten as a circle of relatives meal in restaurants or organized for special events at domestic.
Rich and Creamy Curries
The most wonderful thing about the Mughlai delicacies is their thick and creamy curries. Fresh cream, tomato puree, onion paste, ginger and garlic, dried culmination and nuts, and complete and ground spices are imperative substances. Cashews, almonds, and raisins are used significantly, and the curried dishes can either be prepared moderately or highly spiced, relying on flavor. The use of freshly floor spices gives Mughlai meals a very robust and tempting aroma. The perfume travels quite a distance inside the community, so relaxation assured your acquaintances will understand something’s up!
