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Hyderabadi Haleem bags ‘most popular GI' award in food category, Odisha’s Kandhamal Haldi in agriculture.
Oct 19, 2022

Hyderabadi Haleem, a popular dish mostly consumed during Ramzan and Odisha’s Kandhamal Haldi, famous for its healing properties have bagged the 'Most Popular GI' award in the food category and agriculture category, respectively.

Hyderabadi Haleem emerged as the winner by beating 17 food items from across India with a Geographical Indication (GI) status, including Rasogulla, Bikaneri Bhujiya, and Ratlami Sev.

Similarly, Thanjavur Art Plate from Tamil Nadu received the award in the handicraft category, Mysore Sandal Soap from Karnataka in the manufactured category, and Chuna Balua Patthar from Uttar Pradesh in the Natural category, respectively.

The prizes were given away by the Ministry of Commerce and Industry. The winners were selected through an online voting system carried out in India and abroad and conducted by the Department for Promotion of Industry and Internal Trade under the commerce ministry.

'The voting lines were open for people from both India and overseas between August 2 and October 9,' said an official associated with the event as reported by The Times of India (TOI).

Hyderabadi Haleem is a meat preparation unique to Hyderabad. It is an aromatic stew-like dish made up of pounded meat, lentils, and wheat along with spices and other ingredients. The dish is mostly consumed during Ramzan. During the holy month of Ramadan, many restaurants set up Haleem outlets in Hyderabad, mainly catering to Muslims for breaking their fast in the evening. However, seeing the popularity of the dish, some eateries have made it available 365 days a year.

Hyderabadi Haleem was first accorded GI status in 2010 and this was the first non-vegetarian dish in India to receive the tag. The Haleem Makers Association, which got the GI tag in 2010, got it renewed for another 10 years recently in May. The tag had expired in December 2019. The GI tag established that no other city/state could make or market Haleem as Hyderabadi Haleem.

'It is very heartening to see that people from all over India and abroad voted for the Hyderabadi Haleem as their favourite. The response, overall, has been overwhelming,' said GI attorney, S Ravi as quoted by TOI.

'We have set its parametres like copper utensil should be used, or if charcoal should be used & It's a 12 hour slow cooking process,' said MD, Pista House, Mohd Abdul Majeed who received the award from minister of commerce and industry, Piyush Goyal at the Dr Ambedkar International Centre in New Delhi recently. He is also the president of Hyderabad Haleem Makers Association. Incidentally, it was Haleem from Pista House that was awarded the GI, over a decade ago.

Kandhamal Haldi

Kandhamal Haldi is a variety of turmeric which is indigenous to southern Odisha. It earned the Geographical indication (GI) tag from Intellectual Property India, an organisation functioning under the auspices of the Union ministry of commerce and industry in April 2019.

Kandhamal, situated in the southern region of Odisha, is known for its turmeric, a spice that enjoys its pride of place in an array of cuisines. The agricultural product is also famous for its healing properties and arresting aroma.

In December 2018, the Kandhamal Apex Spices Association for Marketing, based in Phulbani town, moved for registration of ‘Kandhamal Haldi’, which was accepted under sub-section (1) of Section 13 of the Geographical Indications of Goods (Registration and Protection) Act, 1999.

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