I recently had the pleasure of savoring a delightful and historical dish called Naan Khaliya (also called Qalia) in the heart of Aurangabad, Maharashtra. Imagine a fusion of tender meat and a burst of aromatic spices – that's what Naan Khaliya is all about.
This dish has a rich history. When Mohammad Bin Tughlaq moved his capital from Delhi to Daulatabad in 1327 A.D., people migrated in masses, and feeding the large army was no small feat. Royal cooks stepped up, firing up hot furnaces to bake naan, while simultaneously slow-cooking the flavorful Khaliya. It quickly became a favorite of soldiers, known as 'siphaaiyon ka khana' or 'fauji ka khana,' and it still shines at weddings and special occasions in Aurangabad.
The magic starts with fluffy naan, baked to perfection in clay ovens and brushed with a mix of turmeric and jaggery water for that inviting golden hue. Then there's the Qalia – a soul-warming, soupy curry with a symphony of ingredients. In Aurangabad, it's creamy with yogurt, while in Khuldabad, a tangy lemony twist rules. All of this deliciousness happens in a large cauldron called a 'degh,' topped with a layer of flavorful oil known as 'tari.'
But what makes it truly special is the way you savor it. Picture tearing a piece of Naan and dipping it into the aromatic gravy. The result? An explosion of flavors as the bread soaks in all the goodness.
And this culinary adventure doesn't end there. The legacy of Khaliya spread far and wide, leading to regional variations that are legendary. In the courts of the Nawabs, it transformed into the opulent 'Kundan Qalia' with saffron and luxurious dry fruits. In Awadh, 'Chaman Kaliya' took shape, a vegetarian version with paneer and a mix of spices. Hyderabad brought 'Mahi Qalia,' marrying coconut, peanuts, and regional ingredients for a Deccan delight. And in Bengal, 'Bengali Macher Kaliya' emerged, a fish-based twist that defined the region's culinary landscape.
And to top it all off, it's a visual and culinary feast, a masterpiece! 🍽️📸📹
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