“Porridge fit for Sultans”
It was year 2015 when I entered the Hyderabad after spending few months of Pondicherry to understand spices root and history. I never thought the journey will bring so much of questions to my mind and I kept looking for the answers. Probably that curiosity made me understand all the exotic of spices and lead me to understand our own cuisines. When you dig into history, you find the mention of foods in special ways even though the science behind is not highlighted.
The holy month of Ramadan was about to start and to my surprise I started to see these small pop up wooden ladle outside the biryani shops, locality and everywhere. Few days passed by then I started to see the big pots on top with banner “Ghee Haleem”. Realized this super food which has taken its place in Hyderabad culture is not to be missed. I was fortunate enough to go through all the cooking process of tit and those who put hard labor and effort to make this is commendable.
Diese Geschichte stammt aus der Mid June 2018 Issue 6-Ausgabe von Hospitality Food & Wine.
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Diese Geschichte stammt aus der Mid June 2018 Issue 6-Ausgabe von Hospitality Food & Wine.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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