Sanjeev Kapoor, an entrepreneur of Indian cuisine, mentions in his book Royal Hyderabadi Cooking that the preparation of haleem in Hyderabad has become an art form, much like the Hyderabadi biryani.
Special dishes include biryani, qorma, kofta, seekh kabab, Nihari and Haleem, Nargisi Koftay, Kata-Kat, Rogani Naan, Naan, sheer-qurma (sweet), qourma, chai (sweet, milky tea), paan and Hyderabadi cuisine, and other delicacies associated with Muhajir culture.
One of such personalities was Professor A. B. A. Haleem from the Aligarh Muslim University, who was appointed by him as the first Vice Chancellor of Sindh University.