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5 min
19/02/2026
Through the GI tag attached to authentic Hyderabadi Haleem, strict rules have been put in place for both the preparation and ingredient usage of this traditional dish. Additionally, because haleem has to be cooked by the traditional method of being slow-cooked over a wood fire for 12 hours, the GI tag will not only help give the dish a distinct identity from similar dishes like khichra or aleesa, but it will also preserve its authentic character throughout its preparation process and discourage its name from being exploited beyond Hyderabad.
In 2010, the authentic Hyderabadi Haleem made culinary history by being recognised as India’s first non-vegetarian dish to achieve GI recognition. This established authenticity through the dish’s flavour, but also through the unique culture/history of cooking it in Hyderabad. This means that, while haleem is actually just a meat-based porridge, it is also a cultural landmark built on hundreds of years of history and development through specific cooking rituals and quality assurance checks that ensure that any bowl served as Hyderabadi Haleem fits within the guidelines for serving the iconic dish.
The Geographical Indication (GI) tag granted to Hyderabadi Haleem protects the identity of this dish by establishing strict specifications for its preparation and ingredient use, especially as it pertains to the traditional wood-fired method of cooking that takes 12 hours or longer. The GI Tag allows for the differentiation of Hyderabadi Haleem from other similar dishes like Khichra or Aleesa by establishing requirements regarding ingredient ratios, spice profiles, textures and provenance. By preserving the culinary authenticity of Hyderabadi Haleem and ensuring that misuse of its name will not occur outside Hyderabad, the GI Tag helps to ensure that its preparation and ingredients will continue to be followed.
Hyderabadi Haleem reached a milestone in history by becoming the first non-vegetarian dish from India to receive a GI Tag in 2010, establishing itself as not just a unique dish in terms of taste but as a distinct dish with a strong cultural connection to the city of Hyderabad and the preparation methods used in the production of Hyderabadi Haleem. The dish does not simply exist as a meat-based porridge; it is a symbol of the traditions and customs that have developed over centuries through the creation of Hyderabadi Haleem, specific cooking rituals, and several focusing points to ensure the bowl purchased by the customer is representative of Hyderabadi Haleem.
The hallmark of authentic Hyderabad Haleem is its traditional process of cooking over wood for 12 hours (in a large pot). Due to this slow, prolonged process, the elements (meat, grains, & spices) cook down to become rich and smooth like paste, which cannot be imitated by faster cooking processes. While the method of cooking is taking place, they also stir the ingredients with long wooden spoons to ensure a smooth, uniform mixture and complete blending of all flavours and aromas.
While khichra, aleesa (or alisa in Kerala) and haleem all share an ancestry in the Arabic dish of harees, their cooking methods and textures are different. While the pieces of meat are still intact in the khichra, authentic Hyderabad Haleem has been ground so that the grains and meats have been completely blended into one uniform paste. Aleesa, which is known in North Kerala, tends to be sweeter and lighter than authentic Hyderabad Haleem, using coconut milk and spices that are unique to that area. These differences demonstrate why many meat porridge dishes cannot be considered authentic Hyderabad Haleem, only those prepared in accordance with the particulars of the heritage of Hyderabad's culinary legacy.
With the certification of the GI tag, the requirement for wood-fired, slow cooking, and specific ingredient profiles ensures that whether an authentic haleem is prepared at a busy food stall in Hyderabad, or served at an iftar meal during Ramazan, the experience will be the same.
