Saturday, January 16, 2010

Hyderabad haleem is seeking for GI Tag

Haleem is a thick Persian, Pakistani, Bangladeshi and North Indian dish with different types as Keshkek and Harisa. Harisa is also a popular version in Pakistan. Although the dish varies from region to region, a variation is called Khichra is very popular in India.

Even today mitthi (sweet) and khari (salted) haleem variants are served for breakfast in the homes of people living in the Barkas area of Hyderabad.

Now Hyderabad haleem is seeking for a geographical indication tag .GI application has been filed in registry of geographical indication in Chennai on 28 Dec, 2009 for food stuff which comes under in class 29. This application has received number 193 and now it is pre examination stage.
Haleem is made of wheat, meat (usually beef or mutton, but sometimes chicken or minced meat), lentils and spices. This dish is slow cooked for seven to eight hours which results in a paste-like consistency, with the taste of spices and meat blending with wheat.

Haleem is sold as snack food in Bazaars all year around. It is also a special dish prepared throughout the world during Ramadan and Moharram months of Muslim Hijri calendar Haleem prepared in Hyderabad, during the Ramadan month, is very famous and is distributed all over the country.
source : wikipedia ,


onkar said...

Hyderabad Haleem has awarded by GI tag on 4 September,2010.Mr P.H. Kurian, the Controller General of Patents, Designs, Trade Marks and Registrar of Geographical Indications, presented the GI certificate to Mr M.A. Majeed, president of the Haleem Makers’ Association on Saturday.

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