In 2010, Hyderabadi Haleem became the first Indian non-vegetarian dish to get a Geographical Indication (GI) tag. This means only haleem made in Hyderabad using traditional methods can be called "Hyderabadi Haleem."

This dish came from the Arab world during the Nizam era but was changed with Indian spices to become what it is today. It is a famous Ramadan food in Hyderabad, often eaten to break the fast (iftar).

What makes Hyderabadi haleem special is its long, slow cooking process. Chefs cook it overnight using wheat, meat, lentils, ghee, and spices, while constantly stirring it to make it smooth and rich.

The GI tag protects the recipe and supports over 6,000 haleem makers in Hyderabad. It also helps boost sales especially during Ramadan and supports the local economy. The dish is now even exported to countries like the US and UK.

In 2022, Hyderabadi haleem won the ‘Most Popular GI’ award, beating other famous Indian foods like Rasgulla and Bikaneri Bhujia.