Haleem prices likely to rise in Hyderabad ahead of Ramzan
With Ramzan approaching, Hyderabad residents may have to pay more for haleem as ingredient prices rise. Restaurant owners say the hike may be modest, but costs of meat and ghee are affecting prices across the city and outskirts
Hyderabad: With the Ramzan month just around the corner, people are making guesses about the cost of a plate of haleem.
With the prices of a few ingredients skyrocketing, the cost of haleem is sure to see a hike. “If not a huge hike, there will be some increase in prices as some commodities have turned costly in the last one year,” said Mohd Rabbani, proprietor of Shah Ghouse Restaurant.
Last year, haleem was sold at Rs 250 to Rs 280 a plate at most reputed restaurants. During the month, restaurants cater haleem at competitive prices. “The haleem market is competitive. Before fixing the price, we have to check competitors. Earnings are not high and the profit margin is meagre,” said the owner of a popular haleem outlet.
The price of haleem could go up by Rs 10 to Rs 15, it is estimated. “Meat and ghee prices have increased and it will impact haleem prices,” said Mohd Aamair, a manager at Al-Safa Hotel, Vijayanagar Colony.
A traditional Middle Eastern and Central Asian stew, haleem has become synonymous with the month of Ramzan over the years. During the month, it is a popular dish, while for the rest of the year it is available only at a handful of restaurants in the city. Several hotels such as Pista House, Shah Ghouse Restaurant, Café 555, Bahar Café, Sarvi, Mehfil, Madina Hotel and Shadab sell haleem during the month of Ramzan.
Restaurants in newly developed areas like Nagaram, Keesara, Kushaiguda, Abdullapurmet, Hayathnagar, Bungulur, Turkayamjal, Kompally, Nanakramguda and Chandanagar have started selling different varieties of haleem.
“There is a huge demand for haleem during Ramzan here. Every year, we hire a local cook and prepare a mutton variety of haleem,” said Jagadish Goud, a restaurant owner at Abdullapurmet. There is a lot of patronage for haleem in the city outskirts, where there is a sizeable number of engineering colleges and hostels.
Haleem is prepared using chicken, mutton or beef, ghee, wheat, spices, dry fruits and other ingredients. Madina Hotel at Pathargatti introduced haleem to its menu in 1956, making this royal delicacy accessible to common people in the city. Until then, it was a dish served at royal palaces.
