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The Hindu
28-05-2025
- Entertainment
- The Hindu
A 105-year legacy: Hyderabad's Jauzi Halwa which takes 16-hours to make
In Hyderabad's Old City, where biryani's aroma mixes with Moazzam Jahi Market's chaos, a small shop holds a 105-year-old secret. Hameedi Confectioners serves Jauzi Halwa, a Turkish sweet that once charmed the last Nizam Mir Osman Ali Khan. This isn't just dessert—it's history in every bite. In a fast-moving world, this tiny shop clings to tradition, dishing out nostalgia with every sticky, sweet bite. Inside, trays of nutty, saffron-laced halwa gleam amid the market's bustle. Started by a young boy with big dreams, Hameedi Confectioners blends Ottoman richness with Deccani spice. Each spoonful tells of royal feasts and a legacy born from ambition. A nameless stall set up in 1913 Picture this: it's 1913, and a 15-year-old Turkish lad named Mohammed Hussain sets up a small, nameless stall in a then-remote corner of Hyderabad. With no proper roads or streetlights, he toils under flickering lamps, crafting sweets with recipes from his homeland. Among them is Jauzi Halwa, a decadent concoction made from sprouted wheat flour, milk, saffron, ghee, and a mysterious spice— nutmeg, or 'jouz' in Urdu, which gives the sweet its name. Word of its unique flavor spread like wildfire, reaching the ears of Osman Ali Khan, the last Nizam of Hyderabad. One taste, and the Nizam was smitten. He decreed the shop be named after his son's nickname, 'Hameedi,' and sent a letter with his royal seal — a framed treasure still displayed proudly in the shop today. What makes it so special? What makes Jauzi Halwa so special? It's not just the ingredients — though the nutmeg, saffron, and generous lashings of ghee — create a rich, granular texture that melts in your mouth. It's the labor of love behind it. Crafting a single batch takes 16 hours, with workers stirring in shifts to achieve its signature consistency. The halwa's vibrant red hue, topped with cashews and edible silver foil, is a feast for the eyes, while its subtle spice notes — nutmeg, mace, and cardamom — dance on the palate. Unlike overly sweet desserts, Jauzi Halwa strikes a balance, lighter on sugar but heavy on flavor, making it a filling indulgence. A quintal sold daily Hameedi Confectioners' legacy isn't just about one sweet. The shop, now a Hyderabad institution, offers other delights like Badam ki Jaali and Motichoor Ladoo, but Jauzi Halwa remains the star. It's a favorite at weddings and celebrations, with nearly a quintal sold daily. The shop's unassuming exterior belies its royal pedigree, and customers don't mind the modest ambiance when the reward is a bite of history. Mazhar, Mohammed Hussain's grandson, carries the torch today, ensuring the recipe remains unchanged. 'We serve it with love, just like my grandfather did,' he says, grinning. That love, coupled with a spice-laden legacy, keeps Hameedi thriving amidst modern competition. For Hyderabadis and visitors alike, a trip to Hameedi for Jauzi Halwa isn't just about satisfying a sweet tooth — it's about savoring a piece of the city's soul, one nutmeg-kissed bite at a time. (The student is interning with The Hindu Hyderabad)
The Hindu
12-05-2025
- Science
- The Hindu
Seeding innovation in Karnataka's Challakere
Known as the 'oil city of Karnataka,' Challakere in Chitradurga is also synonymous with its coarse wool blankets or Challakere kamblis. The local economy has been traditionally dependent on the weaving of these blankets, besides sheep rearing and agriculture. In 2010, the Indian Institute of Science established its second campus in Challakere. Science and Engineering for Economic Development (SEED), an initiative by IISc's Foundation for Science Innovation and Development (FSID) has been working with the local population for three years now to explore and develop best practices in agriculture and wool and blanket weaving in the region. Apart from its latest initiative, which focuses on STEM education for school students in the region, SEED is now mulling over a start-up incubation centre in Challakere. Weaving interventions 'SEED looks at certain chosen science areas to work on where we feel that it can make a big difference. To begin with, we have chosen certain things which we thought are mostly relevant for the underprivileged class of the society,' explains Dr. Amitava Pramanik, Head – SEED. He points out that 40-45% of the population in Challakere is from Scheduled Caste/Scheduled Tribe communities and are underprivileged. A large part of the population is nomadic and rear sheep. The weaving activity in the region has significantly declined over the years. In 2009 the government took over 13,000 acres of the grasslands of Challakere to build Science City. Several villagers have alleged that this cut off their access to water and land to graze sheep. Buying fodder proved too expensive resulting in distress sale of the sheep, and this, according to them has been one of the reasons for decline of the local industry. One of the biggest buyers of the Challakere kambli was the Indian army. However, post 2019 the army reportedly refused to renew the contract. A declining industry 'When we started looking into the wool tech and design, we undertook a lot of surveys because we wanted to understand the needs of the locals and the nature of their occupations. Our objective was to find out what needed to be done and not necessarily go in with our own agenda. We wanted to evaluate their needs and what science and technology could do for them,' notes Dr. Priyanka Sachan, Project Co-Ordinator -SEED. After seeing that the locals still resorted to traditional methods of weaving, the SEED team started looking at ways to expose them to newer technologies and make more money out of their sheep. The sheep reared in Challakere region belong to the Deccani breed which produces coarse wool making it difficult to produce fine quality material out of it. 'India rears 7 million sheep every year. The latest census reveals that the South Indian or Deccani sheep variety dominates the sheep bred in India. Around 65-70% of sheep reared in India is for meat and wool is only a side product,' Sachan explains. In Challakere too, she notes, this has been the case, and weaving kambli became a tradition as the villagers didn't want to let the wool go waste. 'They don't wait for a certain period to sheer the wool. So, all wool is not of a definite length. It poses a challenge to convert it into something skin friendly. That was why it was mainly used for making kamblis.' Changing market Meanwhile, the market changed. Cheaper alternatives, which looked and felt better, emerged. The demand fell and this too, according to Sachan, became a reason for the decline of the industry. 'The army was buying it for ₹1,500 per blanket, which were used as ground insulation for their tents,' Pramanik notes. 'The contract expired around 2019, and they did not renew it because they said the quality did not justify the price. Factory-produced blankets were available at a better quality and cost. That actually triggered our work and research because we thought if we could help this market stay alive and improve over time, that would be a very big win for us in Challakere,' Sachan adds. As part of introducing processes to the unorganised sector, the SEED team created a mobile processing centre with facilities like electronic sheering for the local weavers and equipped it with small implements to process the wool. 'We started looking at ways by which we could improve the quality of the wool through chemical or mechanical methods, or do other things that can help the overall outcome - for example sorting the wool so that you can create one specific kind of yarn from one specific length of fibre,' Sachan notes. Value out of waste Given that the coarse wool sees significant stubble which is rejected as waste, the team has also been researching into developing valuable materials from that scrap. Interestingly, sheep wool and human hair are similar, given how both are made of keratin. This is something that could be tapped into, says Pramanik. 'Human hair has 85% keratin. Sheep wool is similar. We thought if we can extract keratin in a pure form, it could be used to improve hair quality. Kaushik Chatterjee, an IISc professor who works with materials engineering, has been working on converting reject sheep wool into pure keratin and we are looking at prospective buyers who can use it formulations. This may have good potential for earning,' he notes. Yet another ongoing research involves breaking down the keratin, which is a protein, into amino acids and feeding the essential amino acids back to the sheep which could then potentially produce more milk. Agricultural initiatives When the government launched the 'one district one product' scheme with the aim of nudging every state to champion a product, Chitradurga's crop of choice was groundnut. Ragi is also widely cultivated in the region. 'We felt we could intervene in the processing part of these produces. We conducted outreach programmes, seminars and workshops with the local farmers, entrepreneurs and FPOs. We signed MoUs with GKVK and agricultural university of Dharwad and conducted product development workshops on value addition to ragi and groundnut, best practices in cultivation and so on,' says Pramanik. With the programme planting entrepreneurial ambitions among the locals, workshops on different facets of running a business were also conducted. Making fibre for textile from banana and sisal was yet another initiative. Research into developing mini tractors for small holdings and machines to convert coconut shell into charcoal are also ongoing. Introducing science IISc's Challakere campus has been holding an in-house teacher training programme for around 10 years now, where retired professors from the institute train government school teachers from various parts of the country. The training is carried out in the form of experiments. Fifty experiments per syllabus have been designed for each subject including Physics, Chemistry and Biology 'It occurred to us that while there is a programme to train teachers, local schools in Challakere were not benefiting from it. We visited some of the schools in the region and found they had no labs. Unless you demonstrate science, how will one realise the value of it? So, we decided to do it ourselves,' recollects Pramanik. Around six months ago, the programme kicked off with science experiments designed for students. The teachers however suggested that unless the programme resulted it better school results, parents might not appreciate it. It was then tweaked to include experiments connected to the syllabus of class 8, 9 and 10. According to Pramanik, it has so far covered around 14 schools and nearly 1,500 students. The team is now looking for more financial assistance to fund the programme. 'We are hoping that as we expand over time it will not be limited to NCERT syllabus and that the teachers will be able to convert this into a sustainable scaled experiment,' says Sachan. 'If that happens and if we get more funding we can also potentially add occupational technology to these demonstrations; For example, demonstrations on how some of the new spinning machines work so that children will have better appreciation and interest in their parents' occupation.' Start-up incubation So, what next for SEED in Challakere? 'Start-up incubation in something on the table now,' Sachan reveals. 'Innovation and start-ups are still very much urban. We hope that it will percolate to other regions too, but it does not. You need to be there and do something locally,' adds Pramanik. It is also important to not use the same yardstick for incubation as in Bengaluru in Challakere, he stresses. 'People's awareness on science and technology is limited and they need handholding. So, we are thinking of something called 'entrepreneurship in residence.' The applicants will be staying there, we will provide them financial assistance and mentorship and they will solve a problem. We are in talks with the Government of Karnataka regarding it,' he says.
NDTV
11-05-2025
- General
- NDTV
Hyderabadi Ande Ka Salan: The Royal Egg Curry You Need to Try
Hyderabadi cuisine, also known as Deccani cuisine, is celebrated for its richness and royal heritage. It is heavily influenced by the princely legacy of the Nizams of Hyderabad. From the famous biryanis to delectable kebabs and melt-in-your-mouth faluda, every dish tells a story of tradition and culinary excellence. Among these, salan holds a special place. This spicy, tangy, and nutty curry is typically served with biryani, rice, or bread. There are various types of salan, each with its unique characteristics. Today, we are exploring the delicious Hyderabadi Ande Ka Salan, where boiled eggs take centre stage in this flavourful symphony. Also Read: 5 Hyderabadi Salan Recipes That Are A Must-Have On Your Menu What Makes Hyderabadi Ande Ka Salan Special? Hyderabadi cuisine is a melting pot of flavours, influenced by Mughal, Turkish, and Arabic culinary traditions. The use of spices, nuts, and coconut in Ande Ka Salan reflects this rich cultural tapestry. The dish is a testament to the city's love for bold and aromatic flavours, making it a favourite on the dinner table. What Goes Into Making The Quintessential Ande Ka Salan: To create a perfect bowl of Ande Ka Salan, you will need a mix of fresh and pantry staples: Boiled eggs - the star ingredient Peanuts - for nutty richness in the gravy Sesame Seeds - for an earthy, slightly sweet flavour Coconut - adding a touch of sweetness and depth A spice blend - a simple mix of kitchen spices for complex flavour Onion-ginger-garlic - the terrific trio for a rich gravy Tamarind pulp - for a tangy twist Also Read: Hyderabadi Mutton Biryani, Haleem And More, 5 Authentic Hyderabadi Mutton Recipes You Must Try Photo Credit: iStock How To Make Ande Ka Salan - Step-By-Step Recipe Guide 1. Prepare the masala paste: Dry roast 1/4 cup peanuts, 2 tablespoons sesame seeds, and 1/2 cup grated coconut until golden and fragrant. Blend these roasted ingredients into a smooth paste. 2. Make the gravy base: In a large pan, heat 3 tablespoons of oil and saute 2 finely chopped onions until golden brown. Add 1 tablespoon minced ginger and 1 tablespoon minced garlic, cooking until the raw smell disappears. 3. Add the spices: Add 1 teaspoon cumin seeds, 1 tablespoon coriander seeds, 1/2 teaspoon turmeric powder, and 1 teaspoon red chilli powder to the pan. Cook the spices for a few minutes until they release their aroma. 4. Incorporate the masala paste: Add the prepared masala paste to the pan and cook for a few minutes, stirring continuously. Add salt to taste. 5. Simmer the gravy: Add 2 tablespoons tamarind pulp and 2 cups water to the pan. Bring the mixture to a simmer and let it cook for about 10-15 minutes, allowing the flavours to meld and the gravy to thicken. 6. Add boiled eggs: Gently place the boiled eggs into the gravy, ensuring they are well-coated with the sauce. Let the eggs simmer in the gravy for a few more minutes, allowing them to absorb the flavours. Serving Suggestions: Garnish with fresh coriander leaves and a squeeze of lemon for an extra burst of freshness. Hyderabadi Ande Ka Salan is best enjoyed with steaming hot rice or fluffy naan. Pair your Ande Ka Salan meal with a freshly made kachumber salad with chopped cucumbers, tomatoes, onions, and a dash of lemon juice. You can also add some raita to balance the spiciness of the dish. Hyderabadi Ande Ka Salan is perfect for those days when you want something comforting yet exotic. It's a dish that is easy to make but tastes like you have spent hours in the kitchen. For more such delicious egg curry recipes, click here. Advertisement Comments About Somdatta Saha Explorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day. For the latest food news, health tips and recipes, like us on Facebook or follow us on Twitter and YouTube. Tags: Hyderabadi Ande Ka Salan Hyderabadi Cuisine Egg Curry Recipe Show full article Comments
