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Top 5 Places In Mumbai To Enjoy The Best Haleem During Ramadan

Relish this meat-based delicacy across the city at Iftar!

07 Jun, 2018 by Mini Ribeiro

No carnivore can resist a Haleem anytime and more so during Ramzan. Made of wheat, barley, meat, lentils and spices, this dish is laborious to prepare as it is slow-cooked for hours. The paste-like consistency, blending the flavours of spices, meat, barley and wheat, is then a treat to relish. Come Ramadan and all gourmets yearn to devour a bowl of Haleem. Apart from Mohammad Ali Road, one can now do so, at some of the Mumbai restaurants too, as chefs serve this dish as part of their Iftar promotions. So, head to any of these places and savour a comforting bowl of Haleem. My top 5 picks are here.

Jyran, Sofitel Mumbai BKC

'Chef Shadab Ahmed' serves the most melt-in-the-mouth Haleem here, thus ensuring that one does not feel the need to make a trip to Mohamed Ali Road. With the right amount of spices, well-balanced flavours, this dish is a meal in itself. The generous portion only adds to your joy.

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Dum Pukht, ITC Maratha

As part of the Ramadan Special Khwaan Thali, expect to enjoy the most delicious Haleem at Dum Pukht. The spices are distinct and the ingredients, well-meshed, resulting in a flavour explosion in the mouth. This one will leave you yearning for more.

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The Brasserie, Hilton Mumbai, Sahar

'Chef Balaji' ensures you enjoy your’ Iftar under the stars’ here, a wee bit more as you dig into the smooth, flavoursome and satiating Haleem, made with a plethora of ingredients. After all, no Ramzan repast is complete without this delicacy.

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Jaffer Bhai’s Delhi Durbar, Mahim

Expect to savour the real, rustic Haleem here, sans any frills. High on flavours, this aromatic and filling Haleem will make you willingly relinquish all other dishes this Ramadan.

Kakori House, Andheri East

The Haleem here is value-for-money and the ingredients used, are of good quality. Topped with caramelised onions, this steaming bowl of goodness is a treat during Ramadan. Relish it on its own or dip a Hot Garlic Naan or Tandoori Roti into it.

Written By

Food critic, features writer and columnist, Mini Ribeiro is a qualified Journalist, from IIMC New Delhi. She specialises in the Food & Beverage and Hospitality space. As an established food & beverage writer, Mini currently contributes to several leading English publications across the country – Asian Age, Hindustan Times, Sunday Financial Express, Hotelier India, Go Getter and Vistara inflight magazines and Rediff.com. She also has her own You Tube channel called Mini’s Food Fundas. Fond of cooking, Mini enjoys experimenting in the kitchen with various cuisines, with Indian regional food, being her favourite. She has recently started, a platform for home talent, called 'Flavours from Home', an initiative which aims to make women who are passionate about cooking, entrepreneurs.

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