Naan Qalia Recipe

Naan Qualia is an authentic royal dish concocted by the chefs of the 14th-century ruler in India. Originating in Aurangabad, Maharashtra, this dish has a whole history behind its origin. The emperor’s decision to move his capital from Delhi to Daulatabad (modern-day Maharashtra), resulted in the mass transit of people and his army. Since the only means of transit were feet and bullock carts, people were getting exhausted. The camps were made for taking brief halts to get the much-needed energy back. This is the time when the royal chefs concocted this ingenious recipe. Because of the large number of civilians and army personnel, chefs came out with the recipe of Naan Qalia. Naans are baked in the open clay ovens and were smeared with turmeric water so that they stay fresh for a longer period of time and also the golden hue was appealing to the eyes. Qalia was prepared by mutton and various local spices, all mixed together in the caldron also known as death. The mutton juices fused together with the variety of spices brought out the best-tasting mutton gravy and they called it Qalia. This dish remained in the hearts of the families at that time and later on, they passed it down to generations. Today Aurangabad boasts of this delectable dish and no weddings and celebrations are even thought of without Naan Qalia being the main dish. Though the variations are common in Naan Qalia these variations only enhance the flavor.