Archive · 19 Jul 2026
Naan Khaliya: Aurangabad's 14th-century army dish
Naan Khaliya is a delicious dish from Aurangabad that started as food for soldiers in the 14th century.
It's made with slow-cooked mutton or chicken in a spicy gravy and served with soft, wood-fired naan.
The dish was invented by royal chefs to feed a large army easily.
Today, it's a favorite at weddings and festivals in Aurangabad and is known for its rich flavors and traditional cooking methods.
People love it so much that they travel just to try it, and it's becoming popular all over India thanks to social media.
Naan Khaliya originated in the 14th century as a dish to feed Sultan Muhammad bin Tughlaq's army.
The dish consists of slow-cooked mutton or chicken gravy paired with wood-fired naan.
Traditional preparation involves cooking meat for 3-3.5 hours with a mix of spices and fresh ingredients.
Naan is made from fermented dough baked in underground tandoors, brushed with a kalonji and turmeric wash.
Today, Naan Khaliya is a cultural dish served at weddings and festivals, gaining popularity across India.
- Who
- Royal chefs of Sultan Muhammad bin Tughlaq, later popularized by locals in Aurangabad
- What
- Naan Khaliya, a dish consisting of slow-cooked mutton or chicken gravy with wood-fired naan
- When
- Originated in the 14th century, remains popular today
- Where
- Aurangabad (Chhatrapati Sambhajinagar), Maharashtra, India
- Why
- Created to feed Sultan Muhammad bin Tughlaq's army efficiently; now a cultural and festive dish
Traditionalists
Modern Adaptors
Cooking Method
Traditionalists
Believe in preserving the traditional wood-fired cooking method for authenticity.
Modern Adaptors
Experiment with modern gas-fired kitchens for convenience and scalability.
- Origin
- 14th century, created by royal chefs of Sultan Muhammad bin Tughlaq
- Primary Ingredients
- Mutton or chicken, spices, yogurt, and fresh ingredients
- Cooking Time
- 3-3.5 hours for mutton, 2 hours for chicken
- Naan Preparation
- Fermented dough baked in underground tandoors
- Cultural Significance
- Pride of Aurangabad, served at weddings and festivals