Sanjjanaa at Sarvi Bakers & Restaurant, Hyd

Sarvi Bakers and Restaurants are the pioneers of the term "Haleem" in Hyderabad, "as Haleem iv a traditional Irani Cuisine. If one has to taste Original Irani Haleem, it has to be prepared from the traditional recipe hailing from Iran", says Mr. Mirza Ali Proprietor Sarvi Bakers and Restaurants, Mr. Mirza Ali further adds that the Haleem which is a dish of their ancestor has a common presence on the streets of Iran and is traditionally prepared during the month of Moharram by Irani's, the custom was carried forward by the Iranian migrants of the city from last 82 years and it was then there idea to introduce this delicacy during the month of Ramzan. SARVI — Bakers & Restaurant located at road number 1, Banjara Hills, Mehdipatnam and Madhapur. SARV1 is owned by Mirza Ali and his two brothers whose forefathers hailed from Iran. In India their family is into the food business including bakery and confectionery since 82 years, he quoted from the book A Princely Legacy, Hyderabadi Cuisine By Pratibha Karan which was published in Jaminry, 2004 says that The city of Hyderabad, India is known for its delectable Haleem, which is available only during Ramazan. It is a mainstay during the holy month of Ramurn. "This traditional wheat porridge has its roots in Iran (Persia)"

Mr. Ali challenged the proprietors of the joints to prepare the Haleem themselves instead of using cooks and chefs, Mr. Mirza All himself can prepare the Irani Haleem which is far more nutritious and hygienic than any other haleem in the city. They follow the traditional age-old recipe of Iran which requires ample patience and devout efforts to prepare the dish as per the traditional recipe. The Original Irani Haleem may look tasty and easy but the amount of hard work that goes into the preparation of Original Irani flaleem is laborious. The whole process consumes 9 to 10 hours; it begins early in the morning at 4'o clock. They won't compromise on the quality front, right from choosing the ingredients to serving the dish in hygienic disposable plates / containers.

The ingredients that go into Sarvi Irani Haleem are as follows; they only use the meat of male goats and prepare our own ghee from the butter sourced from the local dairy farms. Top quality wheat, basmati rice, dry fruits and pulses are finalized after testing the sample from the prominent grain markets of the country over a period of 3 months before the month of Ramazan. To top all aroma has to fall in its place, this is achieved by using their in-house `potli' masalas to add flavour and taste to the dish. All this hardwork is meant to keep alive the traditional recipe and also to avoid any slightest chance of adulteration, which may affect the overall quality of Sarvi Irani flakes.