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Kritika Maurya Jun 27 2013

What is the local cuisine of Aurangabad & where in Aurangabad can I indulge in local food?

Debangana Sen Jul 08 2013
1 person found this answer useful Useful ?Yes

Aurangabad - the erstwhile Mughal capital has still retained most of the medieval Tughlaq cuisine albeit with some minor changes. Being an erstwhile military base during Aurangazeb's rule, it was necessary to avoid lighting a fire for cooking during night times, so as to prevent the enemies from knowing the outpost's location. Out of necessity, the style of slow cooking in a tandoor for 8-10 hours was developed, a custom which is still prevalent today.

Being a Muslim predominated area, this place is a gourmand's delight, especially for non-vegetarians. Naankhaliya can be considered as the staple food of the region. A simple dish of Sheermal or the naan bread cooked in a tandoor served with khaliya, a spicy red mutton curry, which has been slow cooked all day. A very filling dish which is a delight to the palate as well, you will find this dish in almost every roadside dhaba and restaurant of Aurangabad.

are another speciality. In earlier times, it was considered an indignity amongst the aristrocrats to chew their food. Hence their cooks were forced to create tender, melt in your mouth kebabs, which became a symbol of grandeur in the post Mughal era. Beef tikki kebabs in Buddi Galli and Roshan Gate are a must try. Another popular dish is the Haleem, the availability of which is restricted during Ramzan. A great place to have Haleem is Munna Bhai's stall in Himayat Bagh, which is open only during Ramzan. And while you are here, dont forget to try out his dessert specials - Mango Rabdi, Dudhi Halwa and Apricots with cream.

An interesting food to try out is the Aurangabad Cantukky - a local hit. And yes, the name sure is inspired from the popular fast food chain - Kentucky Fried chicken, but it tastes nothing like the American version. Served in almost all eateries in the city, this chicken is spicy with a smoky flavour and a crunchy overcrust.

At Shahganj, near Roshan Gate, go gor the Mawa Jalebis. Instantly distinguishable from their regular counterparts, Mawa Jalebis are thicker, brown in colour, made from condensed milk and taste more like Gulab Jamun.

Paya (trotter soup) is a local breakfast dish that you can try. Head towards Islami restaurant located near Delhi Gate. The preparations of Paya begin the night before, the meat is slowly cooked on a wood oven and served with a flavoursome curry spiced with anise and a certain type of lichen called Dagadphul. It is served with soft tandoori naan bread. A perfect start to the day!

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