Food,Culture,Language:
Food:
Aurangabad's 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.
The dish originated in the army camp of Muhammad bin Tughlaq when he shifted his capital from Delhi to Daulatabad in the year 1327. Later the dish was used in the army camps of the Mughals who had their base in and around Daulatabad and Aurangabad in the deccan. Soldiers and camp followers settled in Aurangabad patronised the dish and the tradition continues to this day. Tahri or Tahari is similar to pulao–Biryani and is very popular in Aurangabad and Marathwada. Tahri is prepared by adding the meat to the rice, as opposed to traditional Biryani where the rice is added to the meat.

Culture:
The culture of Aurangabad city is heavily influenced by Hyderabad. The old city still retains the cultural flavour and charms of Muslim culture of Hyderabad. Its influence is reflected in the language and cuisine of the locals. AlthoughMarathi and Urdu are the principal languages of the city, they are spoken in Dakhni – Hyderabadi Urdu dialect. Wali Dakhni also known as Wali Aurangabadi (1667–1731 or 1743) was a classical poet of Urdu from Aurangabad. He was the first established poet to have composed in Urdu language. Prominent poets like Shah Hatem, Shah Abro, Mir Taqi Mir, Zauq and Sauda were among his admirers.

Language:
Major population in Aurangabad speaks Marathi- the regional language of Maharashtra. Hindi, Urdu and English are also spoken widely. Generally people who come in close contacts with people do understand and speak fairly good English.