Haleem

Haleem here was solidly made — warming and hearty without anything to complain about. Kashmiri chilli was present and handled reasonably. But something was missing from the depth that this dish should have. Pakistani cuisine draws from Mughal court traditions combined with local Punjabi and Sindhi …

I'm sceptical of any restaurant claiming to do Haleem well, having been disappointed often enough. This one delivered. The rich with slow-cooked depth base was authentic and the use of dried apricots showed real knowledge. Pakistani cuisine draws from Mughal court traditions combined with local Pun…

I spent an afternoon making Haleem from scratch following a traditional recipe. Getting ghee right was the main challenge — it's not as straightforward as it looks. The warming and hearty result was rewarding once I got it right. nihari was originally eaten after the fajr morning prayer as a slow-c…

Most people overlook how much the right drink changes Haleem. I ordered it with lassi and the boldly spiced and aromatic elements of the dish sharpened considerably against the pairing. green cardamom in particular became more prominent in a good way. nihari was originally eaten after the fajr morn…

Haleem opened a door into a cuisine I'd previously known almost nothing about. The rich with slow-cooked depth flavours are unlike anything in my usual rotation and I mean that positively. Pakistani cuisine draws from Mughal court traditions combined with local Punjabi and Sindhi cooking. Understand…

I was looking forward to Haleem here based on the reputation. The reality was disappointing. The boldly spiced and aromatic character that makes this dish special was muted — either from shortcuts with dried apricots or from scaling up production at the expense of quality. nihari was originally eat…

I underestimated Haleem. The rich with slow-cooked depth description didn't prepare me for the reality. Kashmiri chilli brings a heat or pungency that builds steadily rather than hitting upfront. By halfway through I was sweating but couldn't stop eating. Pakistani cuisine draws from Mughal court t…

I took a cooking class specifically to learn how to make Haleem correctly. The instructor explained why Kashmiri chilli is used the way it is — something I'd never understood from just eating it. The boldly spiced and aromatic result when you make it yourself is different. nihari was originally eat…

I've now had Haleem prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises green cardamom in the way nihari was originally eaten after the fajr morning prayer as a slow-cooked overnight stew. The fragrant from whole spices character is more pr…

I went in with low expectations — I'd had mediocre versions before. What I found was Haleem made with real commitment to green cardamom and technique. The warming and hearty result was more complex and satisfying than anything I'd had before. nihari was originally eaten after the fajr morning praye…