For some dishes, one would trust only food establishments where two to three generations have been running the show, to do justice. That’s why when a friend recommended trying haleem from an ex-advertising executive-turned -lockdown chef — we rolled our eyes and muttered “whatever” under our breath. It arrived on a Wednesday in a plastic container with buttered pav and lemon wedges in a foil container. It was packed neatly in a paper bag that survived the trail from Colaba to our home in Kurla.

The dish gets enhanced by condiments including fried onions, chillies, ginger julienne, coriander, and haleem oil