page_title: Aurangabad
section_title: Cuisine
hierarchical_section_title: Aurangabad / Cuisine
caption_attribution_description: English: Naan Qalia, a dish well known in Deccan region of India
context_page_description: Aurangabad is a city in the Indian state of Maharashtra. It is the administrative headquarters of Aurangabad district and is the largest city in the Marathwada region. Located on a hilly upland terrain in the Deccan Traps, Aurangabad is the fourth-most populous urban area in Maharashtra with a population of 1,175,116. The city is known as a major production center of cotton textile and artistic silk fabrics. Several prominent educational institutions, including Dr. Babasaheb Ambedkar Marathwada University, are located in the city. The city is also a popular tourism hub, with tourist destinations like the Ajanta and Ellora caves lying on its outskirts, both of which have been designated as UNESCO World Heritage Sites since 1983. Other tourist attractions include the Aurangabad Caves, Daulatabad Fort, Grishneshwar Temple, Jama Mosque, Himayat Bagh, Panchakki and Salim Ali Lake. Historically, there were 52 Gates in Aurangabad, some of them extant, because of which Aurangabad is nicknamed as the "City of Gates". In 2019, the Aurangabad Industrial City became the first greenfield industrial smart city of India under the country's flagship Smart Cities Mission.
context_section_description: Aurangabadi food is much like Mughlai or Hyderabadi cuisine with its fragrant pulao and biryani. Meat cooked in fresh spices and herbs is a speciality, as are the delectable sweets. The local cuisine is a blend of Mughlai and Hyderabadi cuisine, with an influence of the spices and herbs of the Marathwada region.
  Naan Qalia is a dish that is associated with Aurangabad in India. It is a concoction of mutton and a variety of spices. Naan is the bread made in tandoor (Hot furnace) while Qalia is a mixture of mutton and various spices.
  Aurangabad/Marathwada/Dakhni cuisine is a blend of the Puneri and the Hyderabadi cuisine (which blends the use of typical South Indian ingredients such as curry leaves, tamarind and coconut into their celebrated culinary practices).
caption: Naan Qaliya, Aurangabad
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