Aurangabad is located in the Maharashtra state of India. The city is also the tourism capital of the state homing the famous Ajanta and Ellora caves- the UNESCO World Heritage Sites.
The city of Aurangabad has preserved its heritage, which can be also seen in its cuisine.
The food in Aurangabad is much similar to the Mughlai and Hyderabadi cuisine. However, there is a twist in terms of using spices, which are local, from the Marathwada region. Let’s have a look at some exceptional delicacies of Aurangabad.
Naan Qalia or Naan Khaliya
Naan is a kind of Indian flatbread made from wheat flour and cooked in a hot furnace called as a tandoor. Qalia or Khaliya is a heavy meat dish prepared with a large number of spices. People believe that the dish was introduced during the Muhammad Bin Tughlaq’s camp in the region.
Tahri
Tahri is a type of biryani. In the biryani (rice dish) from Hyderabad, rice is added in the semi-cooked meat and then the mixture is cooked together. In Tahri, meat is added in the rice. Tahri tastes parallel to biryani, however, the cooking method differs a bit.
Thalipeeth
Thalipeeth is traditional to the Marathwada region. It is shallow fried Indian flatbread made from a mixture of flours like wheat, millet, gram, etc. ground with spices. In today’s time, thalipeeth is prepared mostly during special occasions and as an offering to God. Here is a recipe for this dish.
You might find that the people in Aurangabad have a greater affinity for the non-vegetarian dishes. The vegetarian dishes are mostly prepared on religious occasions. The locals are also avid paan eaters and you can find the paan vendors in every corner of the street. You can also book a cab in Aurangabad and enjoy your food trail along with sightseeing.
Useful Links-
Aurangabad: One-day trip planner