52 hand-crafted layers of Murariya wheat, Nalanda well water, and pure desi ghee. A tradition unchanged for over 2,300 years.
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Chanakya referenced layered wheat pastries in the Arthashastra as "food for power sustenance." Lord Buddha, travelling between Rajgir and Nalanda, received Khaja from local artisans and encouraged his disciples to eat it. The recipe has not changed since.
Silao's wells have an anomalously high pH and unique chlorine profile — confirmed by the Government of Bihar's Public Health Division. This alkaline water creates a gluten network that gives Khaja its signature puffiness and shattering crispness. Standard municipal water from Delhi or Mumbai simply cannot replicate this.
A rare indigenous sub-variant of Triticum Aestivum, harvested in May–June. Its exact glutenin-to-gliadin ratio allows dough to be rolled into near-translucent micro-thin sheets without tearing — essential for the 52-layer bawan parat technique.
Granted to the Silao Khaja Audyogik Swavalambi Sahakari Samiti Limited (68 artisan members). No bakery outside Nalanda can legally call their product "Silao Khaja." What you buy here is the real thing — made by the same Sah community families that have been crafting it for generations.