The slow art of Haleem

Haleem is the most patient dish in our kitchen. Wheat, barley, four lentils and slow-braised beef are cooked separately, then pounded together with a wooden ghota until the texture turns silky and stringy at the same time.

There is no shortcut. Blending it kills the dish — you lose the long fibres of meat that carry the spice. So we pound. By hand. For two hours every morning.

When you scoop a spoon and the haleem stretches like soft taffy, you know the kitchen has done its work. We finish with crispy fried onions, ginger, coriander, lemon and a green chilli for those who want to wake up properly.