Hey, Dil se

As people like and savor this cuisine, which is rich in nutrients and exquisite in flavor and offers a unique experience for those fasting, Ramadan has come to be associated with haleem. During this month, Pista House is a famous destination for foodies who like its haleem. However, perfecting the cuisine that is presented and enjoyed with affection is not simple; it takes a whole twelve hours to prepare. We make contact with Pista House, Attapur’s Mohd Abdul Mohsi, who walks us through the haleem-making process.

Speaking about the procedure that takes up the majority of their workers’ time, Mohsi said, “First of all, making haleem requires a lot of work; we don’t have any technology that can assist us identify shortcuts without sacrificing the food’s flavor and nutritional value. My father has been following this customary approach for the last 25 years. Over the years, the same procedure, manner, and conventions have been followed.

He informed CE that they begin working at two in the morning, with the meat being sliced. The mutton takes around six to seven hours to cook and soften after we put it in the pots. Next, we include ghee, green chilies, and other necessary seasonings. For dum, which is meat cooked beneath a mixture of pulses, we cook it for one hour while stirring gently to ensure that the mutton retains its flavor. The haleem is then mashed for almost an hour. The nicest part is that we don’t use any machinery; the whole process takes around ten to twelve hours, and it is all human-made. Making this requires a lot of strength, and at the end of the day, our crew is worn out. Here, we have employees working three shifts, and they are assigned devoted tasks. We create so many haleem vessels every day that it is impossible to count. Each of the more than 100 vessels present weights between 100 and 1000 kg, the speaker said.

Mohd Abdul Mohsi from Attapur’s Pista House.
Mohd Abdul Mohsi from Attapur’s Pista House.

Mohsi said, “People have been working with us for 10-15 years now and we don’t treat them as employees but as family and friends,” in response to a question about how the workforce has been in the company for decades. The employee and supervisor have such a strong relationship that they choose not to work with anybody else. We create plenty of Pista House’s haleem every day to satisfy our consumers since it’s so popular. We make an effort to stay consistent. Making haleem is not a huge thing to us; what matters is that we serve it with all of our love and appreciation. We have always been instructed by our father to serve haleem with all of your heart, or Aap Haleem Dil Se Khilao. Making, serving, and enjoying haleem, in my opinion, is a Hyderabadi tradition and a source of shaan, or pride, for our city. In the future, we want to expand Haleem by establishing locations around the globe. It is now in the United States, Canada, Kuwait, and Muscat, Oman.

Travelers around the nation have an additional alternative, even though haleem aficionados in the city may savor the delectable delicacy at 40 Pista House locations nationwide, where it is served from 4 p.m. to 10 p.m. “An additional alternative we provide is the tetra pack, which has a one-month shelf life. It is yours to keep and use whenever you choose. It was launched this year and is available at all Pista House branches. Each kilogram costs around ~1200. To consume it with the two ghee packets that come with it, just cut open the pack, place it in a bowl, and enjoy. We provide various sized packs as well as micro packs. For your loved ones, we also provide luxury gift sets,” he said.

Finally, he sent a message to all the people of Hyderabad: Pista House ki Haleem Khau, Agar Yehi Nahi Khaya Tho Kya Khaya!