https://en.bharatpedia.org/w/index.php?action=history&feed=atom&title=Naan_qaliaNaan qalia - Revision history2026-09-07T16:52:36ZRevision history for this page on the wikiMediaWiki 1.43.6https://en.bharatpedia.org/w/index.php?title=Naan_qalia&diff=148650&oldid=previmported>Utsavmitra143: Original spelling of khaliya which in urdu means curry2021-03-25T07:04:13Z<p>Original spelling of khaliya which in urdu means curry</p>
<p><b>New page</b></p><div>{{Use dmy dates|date=April 2017}}<br />
{{Use Indian English|date=April 2017}}<br />
[[File:Naan Qalia.jpg|thumb|<br />
{| class="wikitable"<br />
!Place of origin<br />
|[[India]]<br />
|-<br />
!Region or state<br />
|[[Aurangabad, Maharashtra|Aurangabad]], [[Maharashtra]]<br />
|-<br />
!Main Ingredients<br />
|[[Coconut]], [[Poppy seed|Poppy Seeds]] (Khush-Khush), [[Mutton]], [[Buchanania lanzan]], [[dahi (curd)|dahi]] (yogurt) or [[Lemon]]<br />
|}<br />
{| class="wikitable"<br />
| colspan="2" |Cookbook: Naan khaliya Media: Naan khaliya<br />
|}<br />
]]<br />
'''Naan khaliya''' is a dish that originates from [[Aurangabad, Maharashtra]] in India. It is a concoction of [[mutton]] and a variety of spices. ''[[Naan]]'' is a bread made in a [[tandoor]] (hot furnace), while khaliya is a mixture of mutton or beef and various spices.<ref>[http://www.uppercrustindia.com/19crust/nineteen/season3.htm Uppercrust Magazine]</ref><ref>[http://www.uppercrustindia.com/oldsite/19crust/nineteen/season8.htm Uppercrust - Naan Qalia.]</ref><br />
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== History ==<br />
When [[Mohammad Tughlaq]] shifted his capital from [[Delhi]] to [[Daulatabad, Maharashtra|Daulatabad]], there was a mass exodus of people from Delhi to Daulatabad. On the way to Daulatabad, the huge army of [[Tughlaq]] was exhausted. It was a difficult task to provide such a big army with food. So the ''shahi 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 degh [[cauldron]]. Later on, this dish was commonly eat by sipahi [[Soldiers]] and 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.<ref>{{cite news |title= Check out the Curry Galli |author= Qureshi Dulari |newspaper= Times of India, Aurangabad Plus |date= 3 September 2007 }}</ref><br />
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== Traditional preparation ==<br />
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 as ''bhatiyara'') 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.<br />
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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 from [[Aurangabad, Maharashtra|Aurangabad]] is yogurt based, whereas the one from [[Khuldabad]] is lemon based. The qalia is prepared in a big cauldron called ''degh'', it has a top layer of oil. This spicy oil on top is called ''tari''.<br />
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==See also==<br />
{{portal|Food}}<br />
* [[List of lamb dishes]]<br />
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== References ==<br />
{{reflist}}<br />
<br />
{{DEFAULTSORT:Naan, Qalia}}<br />
[[Category:Indian meat dishes]]<br />
[[Category:South Asian curries]]<br />
[[Category:Culture of Aurangabad, Maharashtra]]<br />
[[Category:Mughlai cuisine]]<br />
[[Category:Pakistani meat dishes]]<br />
[[Category:Lamb dishes]]</div>imported>Utsavmitra143