Naan qalia

Naan Qalia is a flavorful dish originating from Aurangabad, Maharashtra, India. It features tender mutton cooked with a medley of spices, paired with naan, a type of bread traditionally baked in a tandoor oven.

The origins of naan qalia date back to the era when Mohammad Tughlaq moved his capital from Delhi to Daulatabad. During this journey, royal cooks prepared naan and qalia for the army. Qalia is a slow-cooked dish made with beef or mutton and local spices, becoming a staple for soldiers and earning the nickname 'siphaaiyon ka khana' or 'fauji ka khana' (soldiers' food).

Traditionally, naan is baked in an open clay oven by a baker known as a bhatiyara. After baking, the naan is brushed with a mixture of turmeric and jaggery water, which imparts a golden hue and extends its shelf life. Qalia is cooked in a large cauldron known as a degh. This dish varies in spices and ingredients depending on the region, with Aurangabad's version being yogurt-based and Khuldabad's version using lemon. The spicy oil layer on top of the qalia is referred to as tari.

Naan Qalia is especially popular in Aurangabad and is often served at weddings and special occasions. Its rich history and unique cooking methods contribute to its distinctive and beloved flavors.