The popular haleem from Hyderabad, made predominantly during Ramzan will soon get the Hyderabadi tag like the Tirupati Laddu..The popular haleem from Hyderabad, made predominantly during Ramzan will soon get the Hyderabadi tag like the Tirupati Laddu..The Registrar of the Geographical Indications Registry has granted the Geographical Indicator (GI) tag under the GI Act, 1999. What this means is that the haleem makers outside Hyderabad will not be able to sell their product as Hyderabadi Haleem and the ones that are made within the city, will be subjected to strict quality standards..Adhikari IP Consultants (AIPC) team of Managing Director Venkat Adhikari and IP Consultant S. Ravi led the team at AIPC..Speaking to Bar & Bench Venkat Adhikari said, “Since a GI tag was granted to Tirupati laddu, the Haleem Makers’ Association of Hyderabad (HMAH) decided to pursue and secure a GI tag”. He added, “We have also filed for a GI tag for the famous Hyderabadi Biryani. There is no biryani makers association like the HMAH and therefore the process of securing the GI tag is being delayed”..S. Ravi, Patent Manger at Adhikari IP Consultants speaking to Bar & Bench said, “There is a lot of misconception on the grant of GI tag. The concept of GI is evolving in the country. The practice of breaking a fast through haleem originated in Hyderabad and the [GI] registry has taken that into consideration”..Does this mean, that a small haleem maker in Hyderabad or Bangalore will not be able to make haleem? No, says S. Ravi. He adds, “GI tag was enacted to improve the traditional industry. Its a community right and does not operate like a trademark or a patent. The GI tag is given under the Part A of the Act and any haleem maker has to apply for the Authorized user tag after filling the affidavit under Part B”. The GI tag only allows use of “Authorized user of registered GI Hyderabadi Haleem” says Ravi..Praveen Raj, a scientist has voiced his opposition to the grant of GI tag for food items whose taste does not change by the geographical location, if the process of making these items remains consistent..Speaking to Bar & Bench, Praveen said, “The taste of the Hyderabadi haleem does not change if the process of making the haleem is as per the prescribed norms, immaterial of where you cook. These days, anything named after a place is given a GI tag and that position is incorrect.”.A NDTV news report details the cooking process of Haleem, “[Haleem] has to be goat meat, cooked in pure ghee and the cooking has to be done over firewood for 12 hours. You can’t cook on gas and claim the GI tag,” said the Haleem Association President Mohammed Abdul Majeed..Praveen said, “This cooking process can be initiated and completed in Bangalore, Chennai or New York”. Taste is not going to change if we follow the same procedure” he added. What stops Chicken Chettinad from securing a GI tag was his question..Adhikari IP Consultants is a full service patent company founded by IIT alumni. The company has nearly 20 associates and is working on a number of interesting GI registry tags.
The popular haleem from Hyderabad, made predominantly during Ramzan will soon get the Hyderabadi tag like the Tirupati Laddu..The popular haleem from Hyderabad, made predominantly during Ramzan will soon get the Hyderabadi tag like the Tirupati Laddu..The Registrar of the Geographical Indications Registry has granted the Geographical Indicator (GI) tag under the GI Act, 1999. What this means is that the haleem makers outside Hyderabad will not be able to sell their product as Hyderabadi Haleem and the ones that are made within the city, will be subjected to strict quality standards..Adhikari IP Consultants (AIPC) team of Managing Director Venkat Adhikari and IP Consultant S. Ravi led the team at AIPC..Speaking to Bar & Bench Venkat Adhikari said, “Since a GI tag was granted to Tirupati laddu, the Haleem Makers’ Association of Hyderabad (HMAH) decided to pursue and secure a GI tag”. He added, “We have also filed for a GI tag for the famous Hyderabadi Biryani. There is no biryani makers association like the HMAH and therefore the process of securing the GI tag is being delayed”..S. Ravi, Patent Manger at Adhikari IP Consultants speaking to Bar & Bench said, “There is a lot of misconception on the grant of GI tag. The concept of GI is evolving in the country. The practice of breaking a fast through haleem originated in Hyderabad and the [GI] registry has taken that into consideration”..Does this mean, that a small haleem maker in Hyderabad or Bangalore will not be able to make haleem? No, says S. Ravi. He adds, “GI tag was enacted to improve the traditional industry. Its a community right and does not operate like a trademark or a patent. The GI tag is given under the Part A of the Act and any haleem maker has to apply for the Authorized user tag after filling the affidavit under Part B”. The GI tag only allows use of “Authorized user of registered GI Hyderabadi Haleem” says Ravi..Praveen Raj, a scientist has voiced his opposition to the grant of GI tag for food items whose taste does not change by the geographical location, if the process of making these items remains consistent..Speaking to Bar & Bench, Praveen said, “The taste of the Hyderabadi haleem does not change if the process of making the haleem is as per the prescribed norms, immaterial of where you cook. These days, anything named after a place is given a GI tag and that position is incorrect.”.A NDTV news report details the cooking process of Haleem, “[Haleem] has to be goat meat, cooked in pure ghee and the cooking has to be done over firewood for 12 hours. You can’t cook on gas and claim the GI tag,” said the Haleem Association President Mohammed Abdul Majeed..Praveen said, “This cooking process can be initiated and completed in Bangalore, Chennai or New York”. Taste is not going to change if we follow the same procedure” he added. What stops Chicken Chettinad from securing a GI tag was his question..Adhikari IP Consultants is a full service patent company founded by IIT alumni. The company has nearly 20 associates and is working on a number of interesting GI registry tags.