My second haleem experience of the season, and not a typical one at that! I was in GVK One to pick up Vidya after she had finished watching Kaminey. After we met up, we decided to get dinner, and since neither of us had been to the food court, we decided to check it out. The food court is called Polynation and has a weird payment system where you buy a prepaid debit card, load it with cash and use it to pay for food at the different outlets. The food court itself is pretty extensive, with a lot of choices for food – Chinese, Pizza, Pasta, Hyderabadi, North and South Indian – all were available.
I was rather thrilled to see that there was a 4 Seasons counter, and even more thrilled to see that they had haleem on their bill of fare. About a couple of weeks ago, I had a wonderful lunch at the 4 Seasons in Hitec City, and their food was really delicious, and I jumped at the chance to taste their haleem.
The serving was medium sized, and would not have sufficed had I been as hungry as I usually am at dinner. A rather heavy lunch had left me not very hungry, and a single haleem seemed to be the ideal dinner. At first glance, I could see that it was a lot less greasy than the previous haleem I’d had. It was topped with cashew nuts and mint leaves along with the obligatory fried onions.
The haleem itself was easy to eat – it seemed to have been ground rather than pounded, giving it an even consistency that took away a bit from the experience. The meat was well ground, and there were no bones. What came as a pleasant surprise was the subtle and well-balanced spicing – something almost impossible for a Hyderabadi ustad, one would have thought. Again, the grinding rather than pounding had ensured the spices were mixed in well, and the taste was definitely a notch higher than Sarvi’s.
Because of the delicate and subtle flavouring, the haleem also lent itself nicely to an on-the-table taste modification. The bowl of haleem had been accompanied by two thin slices of lemon. I experimented with a drop of the juice on a spoonful, and liked the way it modified the taste. So, once I was halfway through the bowl, I squeezed in the slices and mixed it well, and had a different tasting serving of the same haleem! The lemon juice went very well with it, and the effect was most excellent!
Overall, while in taste and ease of eating, this haleem beat Sarvi’s hands down, the texture wasn’t quite haleem-like – that can be achieved only by pounding and not grinding. This was the lone negative in an otherwise quite outstanding bowl of haleem. Of course, some might quibble that at Rs. 95 for a smallish bowl, this was a steeply priced haleem, but I think it’s really worth it – the bonelessness alone was worth the extra thirty bucks!
What do you think about 4 Seasons haleem? Where have you eaten your best haleem this season? Leave a comment or write to me!