Kaliya has transformed through centuries as it passed down from generation to generation, one community to another. This dish is well adopted by every household in each region. Every household has their version of Kaliya. Bengalis from Eastern region prefers fish kaliya with coarse gravy and river fish, the Awadhi style kaliya uses saffron and yellow chili instead of red chili, while in Andhra variety roasted peanut, sesame and dried coconut powder is used. Here are some popular Kaliya dishes from across the country.

• Mahi Kaliya: Mahi Kaliya is cooked with mutton in Hyderabad. It is a spicy and tangy gravy-based recipe. The gravy is mostly made with roasted peanuts, dry coconut, sesame seeds and fried onions. A little tamarind juice or curd will bring nice tangy taste in the recipe. While roasted peanut & sesame seeds thickens the gravy, dry coconut add flavour to the dish. In mahi kaliya you can substitute mutton with your choice of vegetable.
• Kundan Kaliya: Kundan Kaliya translates to “Golden Meat”.  This dish hails from Awadh. This golden hued curry is a light dish prepared with mutton, turmeric, coriander, ginger and a few whole spices. Kundan Kaliya is also flavoured with saffron, cardamom and kewra. Kundan kaliya travelled to Kolkata with Nawab Wajid Ali Shah. While Nawab was exiled and settled in Kolkata with his khansamas who continued the legacy.
• Naan Qaliya: Naan Qaliya originated in Aurangabad, Maharashtra in India, dating back to the era of Emperor Aurangzeb. Naan Qaliya is a complete meal as it consists of flatbread Naan and Qaliya, a soupy curry made with meat and local spices. When the Emperor decided to move his capital from Delhi to Daulatabad (modern day Maharashtra), result in mass transit of people and his army. At that time the only means of transit were feet and bullock carts, people were getting exhausted. It was difficult task to provide such a big army with food. because of large number of civilians and army personnel the royal chefs or khansamas came out with that ingenious recipe of Naan Qaliya. Naans are baked on the open clay ovens and were smeared with turmeric and jaggery water so that they stay fresh for longer period of time and retain the soft texture. Qaliya was prepared by mutton or beef and various local spices, all mixed together in a caldron, known as “Degh”. The meat is slow cooked with spices brought out the best tasting gravy, known as Qaliya. Once the Qaliya is prepared it has a top layer of oil called “Tari”, in which they dip the bread made in tandoor. This dish was passed down from generation to generation. Today in Aurangabad no wedding and celebrations are even thought of without Naan Qaliya. There are number of variations in spices and ingredients across the town close to Aurangabad. The Qaliya from Aurangabad is yogurt based, whereas the one from Khuldabad is lemon based.
• Maccher kaliya or Fish Kaliya: The Bengali fish kaliya traced its roots back to Awadh. In 1856 when Nawab Wajid Ali shah was exiled by the Britishers to Metiabruz, a neighbourhood in Calcutta, he took his royal chefs, ministers, courtesans with him. Some of his talented chefs or khansamas introduced Awadhi style cooking and different types of recipes in Kolkata. In Lucknow Kaliya was a light mutton curry cooked with turmeric, ginger and spices transformed into Macher Kaliya or Fish Kaliya prepared with large chunks of river fish like Katla or Rohu and potato is often added. The gravy is coarse and cooked with onion, ginger, cumin paste, turmeric and green chilies etc. garlic paste is strictly prohibited as it will kill the sweetness of fish.