Naan qalia

Naan Qalia

Naan Bread and Gravy of Khaliya Serve in Plate.
Alternative names	Naan Qalia
Place of origin	India
Region or state	South Asia,MaharashtramainlyAurangabad,Jalna
Created by	shahi bawarchis ofTughlaq dynasty
Serving temperature	Occasions, Muslim Weddings
Main ingredients	Coconut,Poppy Seeds(Khush-Khush),Mutton,Buchanania lanzan,dahi(yogurt) orLemon

Naan Qaliais a dish that originates fromAurangabad,in India. It is a concoction ofmuttonand a variety of spices.Naanis a bread made in atandoor(hot furnace), while khaliya is a mixture of mutton or beef and various spices.

History

WhenMohammad Tughlaqshifted his capital fromDelhitoDaulatabad,there was a mass exodus of people from Delhi to Daulatabad. On the way to Daulatabad, the huge army ofTughlaqwas exhausted. It was a difficult task to provide such a big army with food. So theshahi bawarchis(royal cooks) dug a hot furnace and rolled out thousands of naan. Meanwhile, qalia was prepared by slowly cooking either Beef or Mutton and adding number of local spices in the huge deghcauldron.Later on, this dish was commonly eat by sipahiSoldiersand was also called 'siphaaiyon ka khana' or 'fauji ka khana'. It is commonly made in Aurangabad and specially in Weddings as well as on special occasions.

Traditional preparation

The naan are prepared in an open clay oven, which is mounted in a hole in the ground. The fire is from a side hole. The baker (generally called asbhatiyara) sits next to the oven and places the naan in the oven for baking, these naan are picked out with specially designed rods. These Naan are quite fluffy. Each of these naan get a brush of turmeric and jaggery water, as soon as they are baked. This gives the naan golden colour and also makes it last longer.

The qalia is a soupy curry, made with a number of ingredients and with a long process. There are a number of variations in spices and the ingredients across the towns close to Aurangabad. The qalia fromAurangabadis yogurt based, whereas the one fromKhuldabadis lemon based. The qalia is prepared in a big cauldron calleddegh,it has a top layer of oil. This spicy oil on top is calledtari.

See also

• List of lamb dishes