Kaliya, for those untouched by the phenomenon, is a cury which became popular in India due to the Kashmiris. The kaliya doesn't belong to the Indian sub-continent and is actually a reminisce of the Persian Shias. The qaliya was intially prepared as a meaty dish, consisting of mutton dunked in a curry, which was a preferred treat of the Nawabs of Awadh. The dish moved places and came to be known as kundan kaliya, naan kaliya and what not. From each court of the king, it acquired a different taste. The Bengalis also developed a Machher Kaliya. The mutton curry is often spelt as kaliya, qaliya, khaliya or kalia. The chaman kaliya was a vegetarian version of the classic meat dish. It is a creamy cottage cheese curry scented with fennel and cardamom. It is a very aromatic curry that is cooked in milk and flavoured with Kashmiri spices. Pair the side dish with steamed rice or naan and you are going to love every bit of it.
