Delhi Food – Haleem, Meena Bazaar

City food- Haleem @Meena Bazaar

Haleem is a satisfying meal, completely different from the actual subtle confections of Mughlai delicacies, like koftas and also pulaos. Yellowish with paste-like uniformity, it is usually a one-dish supper of grain, lentils and meat. Cooked in all sufi shrines and served throughout Muharram get-togethers
. The best haleems in Delhi can be found in the kitchens of Muslim families. This second-best haleem is found in Gali Kababiyan, the narrow-street behind Kareem’s restaurent in Matia Mahal Bazaar. Mr Naeem opens his stall everyday at noon. A ravenous crowd gets around his stall immediately.Within a couple of hours, the deg (giant bowl) is emptied. Mr Naeem inherited this business from his famous father, Bundu Haleem Walla.

Haleem is basically boneless meat, typically of burra (buffalo), prepared together with oil and also seasoning, over-loaded with grains (or cracked grain used by dinner porridge) usually boiled in normal water; channa lentils are usually boiled and mashed, or maybe pulverized in the meal model. Almost all three usually are then mixed together and also prepared extra. This dish can be prepared in a couple of hours, although unpractical purists suggest slow preparation for about  ten hours. Fresh onions, red tomatoes, chillies, corriander foliage and lemon juice are usually are added before serving. At homes, it is topped with deep-fried onion rings.

An accurate haleem must be fibrous and must have a sticky feel. Because doing so provides grain, pulses and also meat, the actual nutritious recipe requires zero complement. This roadside stalls sell haleem with biryani, if the customers demand.

This haleem is sold in the stalls of Meena Bazaar street and in front of Jama Masjid, having zero sophisticated seasoning like mace or nutmeg, which are usually used in the actual homemade varieties. Costing Rs 10 a plate, the actual stew is very hot . This keen customers– typically labourers, rickshaw wallas, neighborhood youngsters and also pilgrims on the way to the sufi shrines get around the stall, ready to be served which has a recipe that will last the whole day.

This haleem I had, was cooked by 23-year old Muhammad Yusuf. The ladle had made of wood and a box of spices had a new sticker with"ayatul kursi", a passage from the Quran. Living in a two-room household at the Turkman Gate, Mr Yusuf belongs to the family of haleem cooks. His father sells haleem at Turkman Gate and the two older brothers hawk near Red Fort and Kasabpura. Mr Yusuf’s haleem had been redolent of wheat, a strong taste of burra meat and very hot together with garam masala.

Closest Metro Stop: Chandni Chowk metro station

Please note: stall is shut every Friday