HYDERABAD: Geographical Indications Registry at Chennai has granted GI tag to Silao Khaja , the traditional delicacy of Nalanda district of Bihar.The application was filed by Silao Khaja Audyogik Swavalambi Sahakari Samiti Limited. GI Deputy Registrar Chinnaraja G Naidu told TOI, ”We have granted GI tag to Silao Khaja on December 11. Silao Khaja is popular in Bihar and also among the tourists visiting Buddhist sites of Rajgir and Nalanda.”Silao Khaja is known for its taste, crispness and multi-layered appearance which is attributed to local water and climate of Silao. The sweet consists of twelve to sixteen very thin dough-sheets placed over one another. The light yellow colour sweet has wheat-flour, sugar, maida, ghee, cardamom and aniseeds as ingredients.According to the documents submitted to GI Registry by the applicant, the famous British archaeologist J D Beglar who visited Silao in 1872-73 describes the ‘sweetmeat’ and writes about the legend that the sweet dates back to King Vikramaditya. Another myth is that Lord Buddha was offered Silao Khaja when he passed through Silao in the course of his journey from Rajgir to Nalanda. Silao is located close to Buddhist sites.The applicant society Silao Khaja Audyogik Swavalambi Sahakari Samiti Ltd has around 68 members, and most of them are involved in manufacturing and selling the Silao Khaja. GI Registry document mentions that making of Silao Khaja rewired human skill as it is made of thin layers. It says sahs, a haluwai community, has traditionally been associated with the making of Khaja. Environment factors like local water and climate contribute to taste, puffiness, density. A chemical analysis report submitted by Public Heald Division of Government of Bihar revealed that high ph levels along with high Chlorine content of Silao region contribute to the puffiness and crispness of Khaja.“There are around 60 shops at Silao, which exclusively sell this sweetmeat. Most of the confectioners trace their origins either from Kali Sah or Kokil Sah who were the fourth generation ancestors of the present generation,” said the applicant society.The applicants also made a comparison with Kakinada Khaja of Andhra Pradesh and Orissa Khaja. The climate is conducive for wheat species Triticum Aestivum, and its flour is used to make Silao Khaja.For every 28 grams of Silao khaja consists of 158 calories, 11 grams of fat, 13 grams of carbohydrates, 2 grams of protein, 0,.7 mg of iron, 70 mg of Sodium and 17 mg of Potassium.It lasts for 12 to 15 days after production, but during rainy season its durability reduces to two to three days.