Ramzan thali displayed at Fusion Foods restaurant in Visakhapatnam | photo credit: KR Deepak
WelcomeHotel Dewey Grandbay
At Welcomcafe Oceanic, the Ramadan menu is a thoughtful mix of flavors and spices. The hotel offers a variety of options for lunch and dinner as takeaway and dine-in options.
Paya Nihari for Iftar menu in Ramzan at WelcomeHotel Dewey Grandbay in Visakhapatnam. , Photo Credit: Special Arrangement
The hotel’s executive chef Sarafat Khan serves slow-cooked Hyderabadi Haleem, Hyderabadi Paya Nihari with lamb legs along with Khamiri Naan, Sheer Kurma and Sevaiyan Ka Muzaffar cooked in delicious onion curry, vermicelli fried in ghee and is garnished with nuts and sugar. Syrup.
There are takeaway combo offers in vegetarian and non-vegetarian options. If you’re dining in, start with a bowl of Haleem, creamy and slowly cooked to perfection and then move on to the delicious Paya Nihar with Khamiri Naan. You can also try the delightful Hyderabadi Gosht (Mutton) Biryani or curate your own iftar menu with bowls of Phirni and Badami Sabz Korma, a vegetarian dish with paneer and seasonal vegetables.
For details, call 08916600101.
Fusion Foods, Siripuram
The Ramzan platter launched this year at Fusion Foods is an absolute treat. The thali includes special chicken biryani, mutton paya with bun, sheer kurma, mutton haleem, a bowl of dry fruits and fresh fruits and a refreshing glass of rose-red Rooh Afza.
The haleem here is a highlight with a delightful mix of meat, spices and deep-cooked onions. If you are dining out and want to keep the meal light, the mutton paya with bun is a must try and can be ordered separately as well.
Priced at Rs 499 (taxes extra), the thali can be had for lunch and dinner and the restaurant also offers takeaway options.
For details, call 9912714462,
People relishing Haleem at the stall as soon as the month of Ramzan begins. , photo credit: KR Deepak
dil se haleem
Dil Se Haleem is one of the most popular Haleem stalls at Jagadamba Junction. Sheikh Zubair, the owner of the stall, has been serving Haleem every year during the month of Ramzan. He has brought two haleem masters from Hyderabad along with nine assistants. The meat is slow-cooked over firewood for hours, starting at midnight in the case of mutton and early morning in the case of chicken. This is accompanied by periodic breaking of the meat with a wooden ladle. Once the haleem is prepared, it is served garnished with caramelized onions and cashew nuts.
“This year we will offer fig pudding on the last four days of the festival month,” says Sheikh Zubair.
The stall is open from 7 pm.
Sheer Kurma for Iftar menu in Ramzan at WelcomeHotel Dewey Grandbay in Visakhapatnam. , Photo Credit: Special Arrangement
Nawabi Haleem
One of the oldest in the city is the Nawabi Haleem Counter, a small kiosk located right opposite the Mecca Masjid. When it was launched in 2004, it was the first to offer Haleem. Over the years, several outlets and restaurants have opened up, but Nawabi Haleem’s clientele has remained constant.
Haleem is available here in the evening.
Other restaurants like Paradise and Green Park Hotel have also prepared Ramzan menus. Most of these are available for takeaway as well as dining-in.