Originating from Arabia, Haleem was first introduced by the Nizams of Hyderabad in the Sub-continent region. A delicious delicacy, the dish is a made of wheat, meat and lentils cooked for our hours in a large clay pot or vessel over low heat. Once cooked, the ingredients are pounded to intertwine with Kausar’s aromatic spices that release the dish’s true flavors and further simmered to create a smooth savory porridge. Finished with tempered chilli oil, the dish is garnished with ginger, fried onions, green chillies, fresh mint, coriander leaves, lemon slices and a dash of chaat masala. Eaten as a complete dish in itself or with a naan, Haleem is a luscious wholesome meal.