Our Culinary Crown Jewels
Seven decades of Hyderabadi cooking, prepared the slow way — on dum, over coal, and without shortcuts.
Cooked daily
Prepared in limited batches so every handi is served at its peak.
The 1956 Haleem
A thick, velvety blend of pounded wheat, lentils and mutton, slow-simmered for hours and finished with ghee, fried onion and lime. Madina is widely credited with bringing haleem out of palace kitchens and onto an everyday menu in Hyderabad.
Haleem is served every day of the year, 2 PM to 9 PM — you do not need to wait for Ramadan, but it is a shorter window than our 12 noon to 1 AM opening. Demand is at its highest through Ramadan, particularly around iftar, so come early if you are visiting then.
Come and Eat With Us
We are a walk-in restaurant on Pathergatti Road, open from midday until one in the morning.